Patriot's Pie

How to Make Patriot’s Pie

Pastry & Baking Arts student Maddie Gasser shares her red, white and blue recipe.

Last week, Pastry & Baking Arts students submitted recipes for a Fourth of July contest, and runner-up Maddie Gasser's Patriot's Pie is perfect for celebrating summer and the U.S. Women's National Team's World Cup win.

"The Fourth of July is a symbol of American pride, and no dessert is more American than a classic pie," Maddie says. "Buttermilk pie was adapted by settlers in the South because they had an abundance of buttermilk and it was inexpensive to use. My family has made buttermilk pie for special occasions for as far back as I can remember. Patriot’s Pie is a fresh twist on classic buttermilk pie. I created a recipe with a thicker custard that would hold the fresh berries I wanted to incorporate, that are just starting to come in season. I also made sure it’s a recipe that can be easily replicated at home for plenty of families to enjoy this summer."


Patriot's Pie

By Maddie Gasser


Blueberries and raspberriesFor the pie crust:

  • 680 grams all-purpose flour
  • 225 grams granulated sugar
  • 7 grams baking powder
  • 6 grams salt
  • 225 grams butter
  • 250 grams eggs

For the raspberry filling:

  • 170 grams raspberries
  • 30 grams granulated sugar
  • 2 grams vanilla extract

For the blueberry filling:

  • 250 grams blueberries
  • 30 grams granulated sugar
  • 2 grams vanilla extract
  • 3 grams lemon zest

For the buttermilk:

  • 150 grams eggs
  • 45 grams all-purpose flour
  • 128 grams granulated sugar
  • 192 grams buttermilk
  • 113 grams unsalted butter, melted
  • 5 grams vanilla extract


For the pie crust:

  1. Combine the dry ingredients in a standard mixing bowl.
  2. Rub the butter into the dry ingredients until no chunks are visible and the mixture has a mealy texture.
  3. Add the eggs one at a time, mixing until just combined.
  4. Bring the dough together with your hands and shape into a circle.
  5. Chill the dough until ready to assemble.

For the raspberry filling:

  1. Place the raspberries in a bowl.
  2. Toss the raspberries with the sugar and vanilla extract.
  3. Let sit until ready to assemble.

For the blueberry filling:

  1. Place the blueberries in a bowl.
  2. Toss the blueberries with the sugar, vanilla extract and lemon zest.
  3. Let sit until ready to assemble.

For the buttermilk:

  1. In a mixing bowl, whisk together eggs, flour, sugar and vanilla extract.
  2. Whisk in buttermilk and melted butter alternating in four parts.
  3. Let it sit until ready to assemble.

To assemble:

  1. Remove the pie crust from the fridge.
  2. Roll out the dough to about 1/4-inch thickness.
  3. Line a 9-inch pie tin with the rolled-out dough.
  4. Trim the edges and save the excess.
  5. Place the raspberry filling into the pie crust.
  6. Pour the buttermilk filling over the raspberry filling.
  7. Gently place the blueberry filling on top of the buttermilk filling.
  8. Bake at 350 F for an hour.
  9. Top with whipped cream or powdered sugar if desired.

ICE offers two opportunities to make Summer Fruit Pies this season.

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