This pie is just in time for Independence Day! When I think of the Fourth of July, I not only think of freedom and those who have fought and defended my right for freedom or how awesome it is to live in southern, down home, “bless your heart” America, but I also think of classic American food. You know exactly what I am talking about. I absolutely love to grill out with some burgers and coleslaw, potato salad, and baked beans. I also have to have fresh from the farm watermelon, strawberries, and of course, blackberries. And it is an must in our home to have classic American desserts like my Mama used to make.

My pastry crust recipe goes back a long way and can be a bit tricky, but my pie filling is as simple as…well…pie! I had purchased a couple pints of blackberries, raspberries, and blueberries a few days ago at the market. They were too perfect to pass up and I knew I would find a use for them somehow. I ended up using the blueberries for a layered blueberry almond cake and I snacked on some of the raspberries with a bit of honey one of my students had given me (his Mom is an actual bee keeper and super awesome!). And so I decided to make this pie using the blackberries and remaining raspberries I had. And what pairs perfectly with warm, tart blackberry pie? Homemade vanilla ice cream, of course! This vanilla ice cream recipe comes from The Perfect Scoop by David Lebovitz. Lebovitz is a pastry chef living the perfect life baking his way through Paris. He has his own website, www.davidlebovitz.com, in addition to, several amazing cookbooks. His traditional vanilla ice cream recipe takes a bit of time, but is oh so worth it. We made 2 quarts of this creamy, rich custard like ice cream and it was gone in days. Tie it with this patriotic pie and you have the perfect all American treat!

From all of us at Bake No Prisoners, we hope you and yours have an amazing Fourth of July! God Bless America!

Blackberry Pie

Ingredients:

2 store bought/homemade 9 in. pie crusts
All-purpose flour, for surface
7 1/2 cups mixed blackberries and raspberries
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice (from 2 lemons)
Lemon zest from 1 lemon
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar, for sprinkling

Directions:

1. Roll out 1 pie crust to about 1/8-inch thickness on a lightly floured surface. Place carefully in a 9 in. pie plate. Trim excess dough and flush with edges of pie plates using a knife, or crimp edges.

2. Stir together berries, sugar, cornstarch, lemon juice, zest and a pinch of salt. Fill pie shell with berry filling.

3. Whisk together yolks and cream. Roll out remaining pie crust to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters , a knife, or a pastry wheel. Decorate tops of pie with cutouts, brushing bottoms with egg wash to help them adhere.

4. Preheat oven to 375 degrees. Brush tops of pie with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.

5. Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

Recipe adapted by Martha Stewart, Pies and Tarts

Vanilla Ice Cream

About 1 quart (1l)

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

Ingredients:

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

Directions:

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Adapted from The Perfect Scoop (Ten Speed Press)