Happy Fourth! Flag Pie + Libby Thoughts About Government

The Fourth of July is one of my favorite holidays. As depressing as it can be to watch the news on a daily basis, I truly am proud to be an American. We need to remember to count our blessings for the freedom that we do have and the opportunity to follow our dreams. Before entering the PR world, I had a series of internships at the local, state, and federal level of government and as bad of a rap as government gets, I can honestly say that I felt like the people I worked with were making a difference every day. Helping constituents with disabilities, helping them navigate different agencies to receive the assistance they need, watching a naturalization ceremony where people receive their citizenship (and really appreciate it!), the list goes on. I also had the privilege of working for elected officials that I respect and consider mentors. I might get back into politics at some point, but if I have learned anything, it is that you must really believe in the people you are working for to make the experience valuable. If you don’t, take a break, expand your horizons, and find something you are passionate about. PR gave me that opportunity in a different arena. Writing sustainability reports for Fortune 500 companies gave me a sense of educating the public, providing transparency, and contributing to society in a small way. Working for various education clients was also rewarding and I am looking forward to contributing to more Indiana based clients in my new position.

Now onto the pie! I have had a photo of the flag pie saved to my phone for awhile and finally decided the Fourth was the appropriate time to make it. I googled and went with Joy the Baker’s strawberry pie and altered it to have stripes and a star. A piece of tinfoil helps separate the strawberries and blueberries. Just remove before baking. I made two pies, but the crust recipe is perfect for the base and the top of one pie.




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Strawberry Pie

Recipe via Joy the Baker

For the Crust
  • 2 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1/2 cup cold buttermilk
For the Strawberry Filling
  • 5-6 cups fresh strawberries, hulled and sliced in half
  • 1/2 cup granulated sugar
  • 1/3 cup lightly packed brown sugar
  • 1/4 cup cornstarch
  • large pinch of salt
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground ginger
  • 1 large egg, beaten for the egg wash
  1. To make the crust, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. A giant food processor also works well for this. On a floured work surface, dump out the dough mixture. Divide the dough in two rounds. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
  2. To make the filling, toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. There will be juice – do not worry.
  3. To assemble the pie, roll the bottom crust and transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
  4. Spoon filling into piecrust. Add blueberries to the top left corner. Cut strips out of the other dough round and cut one star to top the blueberries.
  5. Bake at 350 for 40 minutes


Throwback Fourth of July photo. My dad, me, and my first wheaten terrier, Kelsey. This was my favorite Talbots Kids outfit and we were on our way to dinner and fireworks at Orchard Ridge Country Club, which is what we did every year. I have great memories of sitting on the golf course, watching the most spectacular fireworks show with my family and all of my swim team friends. That and the ice cream sundae bar.


The farmer’s market at City Market on Wednesdays is my favorite. I stock up on produce during my lunch. I got the best zinnias for $5 and they brightened up my week. I buy sunflowers from the same woman a lot and they last at least a week.


Add basil to some butter and smother your corn on the cob. Trust me – life changing.


I was bad, really really bad. Nothing says America like some fast, red, treat yo self shoes.


Winston loves his convertible rides!



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