{"id":7843,"date":"2010-07-06T11:50:05","date_gmt":"2010-07-06T15:50:05","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=7843"},"modified":"2010-07-06T11:50:05","modified_gmt":"2010-07-06T15:50:05","slug":"liza%e2%80%99s-red-white-and-blue-pie","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=7843","title":{"rendered":"Liza\u2019s Red, White, and Blue Pie"},"content":{"rendered":"
\"\"<\/a>

In her signature red, white, and blue pants, Liza cooks fennel over the campfire. (I'm working on getting THAT recipe!)<\/p><\/div>\n

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My friend and neighbor Liza Pyle made this festive pie for Independence Day. The recipe originally described a strawberry pie\u2014although I don\u2019t see why it couldn\u2019t be used for just about ANY berry.<\/span><\/span><\/div>\n
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Liza\u2019s notes appear at the bottom of the recipe pretty much as she typed them.<\/span><\/span><\/div>\n
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The recipe\u00a0hailed long ago\u00a0from Liz Simonds, a friend of Liza\u2019s grandmother (and my honorary grandmother), Mary Parker, known to all local children as Gam.<\/span><\/span>\u00a0<\/span><\/span><\/div>\n
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If you bake the crust early in the morning, you won\u2019t have to bake anything later in the day\u2014a definite advantage in July.<\/span><\/span>\u00a0<\/span><\/span><\/p>\n

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The pie awaits the berries........<\/p><\/div>\n<\/div>\n

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The Pie<\/a><\/strong><\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
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for the crust:<\/em><\/span><\/span><\/div>\n
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1\/2 cup (1 stick) butter (I\u2019d use salted since Liza doesn\u2019t specify)
\n1 cup flour
\n2 tablespoons powdered sugar<\/span><\/span><\/div>\n
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for the filling:<\/em><\/span><\/span><\/div>\n
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1 cup cream
\n4 ounces cream cheese at room temperature
\n1\/2 cup sugar
\n1 quart berries\u2014in this case, whole or thickly cut\u00a0strawberries mixed with whole blueberries
\n2 tablespoons currant jelly<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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Preheat the oven to 425 degrees. Use a pastry blender or knives to combine the crust ingredients. Place them in a LARGE pie plate (see notes below). Bake for 15 minutes. Watch to make sure that the crust doesn’t get more than a bit brown. Allow it to cool.<\/span><\/span><\/div>\n
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For the filling whip the cream and blend in the cream cheese and sugar. Place this mixture at the bottom of your pie shell. Artistically arrange the berries on top. (Liza is MUCH better\u00a0being artistic than I am!)<\/span><\/span><\/div>\n
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Melt the jelly. While it is still warm brush it lightly over the tops of the berries. Let your pie stand, gently covered, in the fridge for several hours. Liza reports that 4 hours are ideal; at 8, the jelly starts to bleed unattractively but deliciously into the whipped cream.<\/span><\/span><\/div>\n
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Serves 8 to 10.<\/span><\/span><\/div>\n
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Liza\u2019s Notes:<\/strong><\/span><\/span><\/div>\n
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1) Unless you use a large and deep pan (or use a tart pan), you will have too much filling and too many berries………so you could reduce the filling and berry measurements by 1\/4, or move a small amount to a smaller pan, or just use a big pan (a big tart pan….even a 13 x9 will work)!<\/em><\/span><\/span><\/div>\n
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2) Just blueberries are great too……….<\/span><\/span>\u00a0<\/span><\/span><\/em><\/div>\n
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3) My favorite variation is to use an easy chocolate crust, made by crushing to dust in blender\/processer 2\/3rds of a box of Nabisco chocolate wafers and mixing it with 1\/4 cup melted butter. <\/em><\/span><\/span><\/p>\n

Pat that into a buttered big pie plate on the bottom and halfway up the sides….or use a springform pan….and bake at 375 for 8 minutes.<\/em><\/span><\/span><\/p>\n

\"\"<\/a><\/span><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 My friend and neighbor Liza Pyle made this festive pie for Independence Day. The recipe originally described a strawberry pie\u2014although I don\u2019t see why it couldn\u2019t be used for just about ANY berry. \u00a0 Liza\u2019s notes appear at the bottom of the recipe pretty much as she typed them. \u00a0 The recipe\u00a0hailed long ago\u00a0from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[9,17,579],"tags":[168,593,592,1257,1258,580],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7843"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7843"}],"version-history":[{"count":19,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7843\/revisions"}],"predecessor-version":[{"id":7866,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7843\/revisions\/7866"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}