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Summer Berry Star-Spangled Pie (Blackberry, Strawberry, Blueberry)

Recipe by Karri Perry, Cincinnati, Ohio
First place, Baked Pie (Berry Pie), 2017

Baking temperature: 375 degrees
Baking time: 60 minutes
Yield: 1 pie, 8-12 servings



  • 2 c all-purpose flour
  • 8 T cold unsalted butter
  • 2 T cold lard
  • 2 T cold Crisco
  • 2 T granulated sugar
  • 1 t salt
  • ¼ c water and vodka mixed and chilled


  • 2 c fresh blackberries
  • 1 c fresh blueberries
  • 2 c fresh cleaned and sliced strawberries
  • 1 cup granulated sugar
  • ½ t lemon zest
  • 1/8 t cinnamon
  • ¼ c plus 2 t instant clear gel


For Crust:

  • In a food processor, pulse flour, sugar and salt
  • Add cold butter, Crisco and lard. Pulse until mixture is like sand
  • Slowly drizzle the cold water/vodka mixture into flour mixture
  • Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
  • After chilling dough, roll to ¼ inch thickness and fill pie plate. Use extra dough to cut out creative star shapes to cover pie or roll out a top crust. Chill dough in prepared pie plate while working on the pie

For Filling:

  • Place fresh cleaned berries (blackberries, strawberries and blueberries) in a medium bowl and set aside
  • In a small bowl combine sugar, cinnamon, zest and clear gel. Mix well.
  • Pour sugar mixture over the prepared fruit
  • Fill pie shell with the fruit mixture
  • Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.
  • If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar
  • Bake on the lowest rack of a preheated 375 degree oven for 60 minutes
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