The Perfect 4th of July Red, White & Blueberry Pie

Twisted

With the Fourth of July right around the corner, we can't get enough red, white, and blue-themed foods. Twisted shows us how to get decadently patriotic with this red, white, and blueberry pie made with homemade granola pie crust, blueberry frozen yogurt, and plenty of fresh berries. 

Red White and Blueberry Pie

INGREDIENTS:
  • For granola pie crust:
  • 2 cups natural/gluten-free/free-from granola (diet depending)
  • 1/2 cup walnuts (shelled)
  • 4 tablespoons coconut oil (melted)
  • 2 tablespoons agave syrup
 
  • For the pie filling:
  • 1 quart blueberry flavor frozen yogurt (plain is fine, as is normal ice-cream!)
 
  • For the fruit coulis':
  • 2 tablespoons agave syrup
  • 2 scant teaspoons cornstarch
  • 6 oz blueberries
  • 6 oz raspberries
  • juice of 1 lemon, separated in two
  • 2 tbsp water
  • Fresh raspberries for garnish
DIRECTIONS:
  • Start by preheating your oven to 160ºC/320ºF.
  • Grab your food processor and chuck in all of the pie crust ingredients. Blend until broken down a little and well incorporated (a bit of texture is good). Top tip: An even coating of coconut oil throughout the mix here will ensure you will have no sticking issues later on.
  • Lightly coat a (preferably) ceramic 9" pie dish with cooking spray and throw in your crust mix (not literally).
  • Don't worry if it looks like a lot- we like thick crusts on pies AND it will compact a considerable amount. Press well into the dish, ensuring to get it up the sides as best you can.
  • Bake in your preheated oven for 10 minutes. Pull out and leave to cool completely.
  • Spoon the fro-yo into your base and spread to the edges. You want to leave a little bit of crust here. Pop in the freezer to get cold for at least an hour.
  • Meanwhile, in two separate saucepans over medium heat- if you have the tools and space- make your fruit coulis'. Add your blueberries, 1 scant teaspoon cornstarch, 1 tbsp agave syrup and half your lemon juice into one pan. Stir to combine and cook down until thick and delicious. Repeat with raspberries (and the same ingredients).
  • Leave them both to cool before pushing each through a sieve. Pop in two separate sandwich bags and snip off the corners in order to create your makeshift piping bags (or just use piping bags)

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