Fourth of July with Southern Baked Pie

- Southern Baked Pie Company founder Amanda Wilbanks joined Good Day’s Alyse Eady Wednesday to demonstrate how to make a blueberry pie and festive "All American Pie Shooters," just in time for the Fourth of July. She uses fresh, Georgia-grown blueberries and their signature all-butter crust. 

Amanda and her husband, Alex Wilbanks run the Southern Baked Pie Company with a flagship pie shop located in Gainesville and now with two additional locations in metro Atlanta. 

Wilbanks started the company after a lesson from her mother-in-law on how to make a buttery pie crust from scratch. That lesson inspired her to start baking at home, selling at local farmer's markets and then finally opening up her own shop. 

Her latest project includes the upcoming release of her first cookbook, “Southern Baked: Celebrating Life with Pie,” in August which is based around the famous Southern Baked Pie handmade, buttery crust. The cookbook is organized chronologically by month with recipes for celebrations for each month.   

Wilbanks hopes her new cookbook and appearance on Good Day Atlanta will inspire families to recreate her favorite pie recipes right in their own kitchen. 

For more on Southern Baked Pie Company, click here. To "get social" with Southern Baked Pie Company follow them on Instagram @SouthernBakedPie. For today's recipes see below. 


Festive, fluffy, and filled with the creamiest, most delicious concoction of powdered sugar, cream cheese, and heavy whipping cream, this dessert is equal parts decadent and patriotic.

1 recipe SB Pie Dough (page 17)
2 cups heavy cream
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 quart fresh strawberries, diced
1 quart fresh blueberries

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Roll out dough into a 12-inch circle. Using a 11/2-inch star cookie cutter, cut 24 small stars. Place stars on baking sheet and bake for 12–15 minutes. Remove from oven and set aside to cool.

Beat cream in a mixer until soft peaks form. Set aside.

In a clean mixing bowl, beat cream cheese and sugar until fluffy. Beat in vanilla, lemon juice, and zest. Whisk half of the whipped cream mixture into cream cheese mixture by hand. Then gently fold in remaining whipped cream.

Crumble up 12 stars and fill the bottom of 12 shot glasses. Pipe cream mixture on top of crumbs. Top with berries, another layer of cream mixture, and garnish with a star.

Note: If you don’t have a decorator’s piping bag, you can use a zip lock bag. Just fill the bag with whipped cream, squeeze out excess air, cut off 1 corner of the bag, and then pipe the cream.


8 tablespoons (1 stick) unsalted butter
11/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 cup water
Cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.
Add the water, all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.
Remove dough from refrigerator and roll out to desired size on a lightly floured surface.
Tip: The trick to making delicious pie dough is using cold ingredients. I even chill my flour, salt, and sugar. Starting with very cold butter and ice cold water will make a world of difference when it comes to the texture of the dough.

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