This post is sponsored by our friends at Bitsy’s Brainfood. Thanks for supporting Scratch or Sniff!
Every year for the 4th of July, we head up to Indiana to visit my parents. The topic of conversation between my mom and I in the days/weeks leading up to the visit is the menu. We always grill out but we are then trying to decide on the perfect side dishes and of course, dessert! I have the best dessert for this Fourth of July that is great for any get-together, picnic or party: a summery, nut-free berry pie!
Bitsy’s Brainfood makes awesome Smart Cookies that are nut-free and the best part (for this mama anyway), is that they sneak veggies into their non-GMO ingredients! They are also packed with vitamins and nutrients like vitamins A, B12, B6, D3, Omega-3 DHA, EPA, folic acid, calcium and iron! As delicious as they are by themselves, we thought the Sweet Potato Oatmeal Raisin flavor would make a perfect pie crust. Using a simple recipe, these cookies are made into a nutritious (and oh so yummy) crust for this festive looking summer pie.
A bag of the Smart Cookies blends up to exactly a cup of crumbs, so for this recipe you will need about two bags (with a few cookies leftover to snack on while you’re whipping up the pie!)
The crust came out amazing! In fact, I found myself digging around for more as I devoured a piece of pie after dinner. Try this recipe for your own 4th of July get-together or other summer picnic and let us know what you think!
- 1¾ cup Bitsy's Sweet Potato Oatmeal Raisin cookie crumbs (approximately 2 bags)
- ¼ cup confectioners' sugar
- 6 tbsp melted butter (or for milk allergies, use your favorite butter substitute or coconut oil)
- 4-5 cups berries (enough strawberries to stand in the pie crust, enough blueberries to fill in the cracks, plus one cup extra)
- 1 cup unsweetened jelly such as Polaner All Fruit
- ¼ of water
- 3 tbsp cornstarch
- Combine the crumbs, sugar and butter (or substitute). Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. If you have extra of the crumb mixture, you can sprinkle it on top of the pie for extra crunch later!
- To bake the crust, place in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting.
- Remove from the oven and cool on a rack while you prepare the filling.
- Rinse and cut the tops off of the strawberries and stand up in the pie crust. Next add enough cleaned blueberries to fill most of the spaces in between strawberries.
- Combine ¼ cup of water and cornstarch until mostly dissolved. Bring jelly to a slow boil on the stove (stirring constantly) and mix in cornstarch/water combo. It will thicken slightly then add a cup of mixed berries and smash those into the jelly mixture.
- Pour jelly mixture over the berries and refrigerate pie for a few hours, until cool.
- Sprinkle with reserved crust mixture and serve with your choice of ice cream, whipped cream or just by itself!