Perfect for 4th July, this patriotic pie is one of the easiest desserts you can whip up on a grill.
When Summer hits and life moves outdoors, it makes sense that all your cooking, even dessert, should be done outside. Since we’ll be hanging out in the glorious and outrageous Texas heat, I want to make sure all my entertaining is done outdoors, and that includes dessert. But after putting in a ton of effort on the protein side, I know I’ll want an easy solution. That’s where this great pie comes in. Technically, it’s more of a galette, but this is 4th July, and French words have no place round these parts!
To make things even simpler, I use a storebought pie crust and the whole dessert comes together with about 5-10 mins of prep and 45 minutes to cook. And the patriotic part? Well, adorable pastry stars line the outside of the crust. And don’t forget the essential colors of red (raspberries) white (whipped cream) and blue (blueberries).
Heat a grill for indirect heat. On a ceramic grill – insert the ceramic deflector plates and heat the grill to 375f. (SEE NOTE 1)
Rinse the fruit then place in a bowl. Sprinkle with sugar and cornflour and toss to coat. Set aside.
Line a tray with parchment paper, and unroll one of the pie crusts. Take the second crust and place on a cutting board, then use a small star shaped cutter to cut out the extra stars.
Pile the berries into the centre of the unrolled crust, then fold the edges in, about 1.5 inches, all the way around. Take the cut stars and arrange them around the edge of the pie, you can use a little water to make them stick.
Brush the pastry and stars with a little of the whipping cream, and sprinkle on the demerara sugar. Place into the grill to bake until the crust is golden and the filling is bubbly, about 35-45 minutes.
Use a stand mixer or whisk to beat the cream until light and fluffy. Serve with the warm pie.
Note 1: you can also make this in a 375f oven, following the same instructions.