Independence Day will be here before you know it, along with cookouts, fireworks, and tables of desserts. This pie isn't only easy to make and delicious, it'll be the talk of your 4th of July celebration!

What you need for the crust:
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold, cut into chunks
1/2 cup very cold buttermilk

What you need for the filling:
5 cups fresh strawberries, hulled and sliced
2 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup corn starch
1 teaspoon vanilla extract, divided

What you need for the topping:
1 large egg, beaten
1/4 cup granulated sugar

How to Make the Crust:
1. In a medium-sized bowl, mix together the flour, sugar, and salt.

2. Add in the butter, using your fingers to work the flour and butter together until the mix is crumbly. Make sure to leave pieces of the butter in tact.

3. Pour in the buttermilk, and mix with a spoon or fork until you have a ball of dough.

4. Dump your dough out onto a floured surface, divide it into 2 equal-sized lumps, and pat them into a disk shape.

5. Wrap each dough disk in plastic wrap, and put them in the refrigerator to chill for 1 hour, while you make the filling. Chilling the crust will help the butter to firm up, making it flaky as it bakes.

How to make the filling:
1. In a small bowl, combine the sugar and corn starch.

2. In a medium-sized bowl, toss the blueberries with 1/2 teaspoon of vanilla extract and 1/4 cup of the cornstarch mixture.

3. In a separate medium-sized bowl, toss the strawberries with 1/2 teaspoon of vanilla extract and the rest of the cornstarch mixture.

4. Take a large piece of aluminum foil and fold it in half, then in half again, until you have a long, 2-inch wide strip. Fold the ends of the strip slightly until it will fit inside the pie dish. Set this piece of foil aside.

Put it together:
1. Preheat oven to 375 degrees.

2. Roll out a disc of pie dough onto a floured surface until it is roughly 12 inches in diameter. Place this in your pie dish.

3. Place the aluminum foil strip into the pie pan, dividing the crust into a 1/3 and 2/3 sections.

4. Hold the foil with one hand, and pour the blueberries into the smaller section. Pour the strawberries into the bigger section. Using your fingers, gently smooth the berries until they are level, then very carefully remove the foil.

5. Roll the other dough disc out until it is 12 inches in diameter. Using a 2-inch star cookie cutter, cut out a handful of star shapes and place them on the blueberry portion.

6. Using a sharp knife, cut the remaining dough into wavy stripes, and place them over the strawberry section. Trim the ends of the stripes so they are flush with the edge of the pie plate.

7. Fold the edge of the bottom crust over toward the center of the pie, and press with a fork.

8. Brush all of the crust with the beaten egg, and sprinkle with the sugar.

9. Cover with foil and bake for 45 minutes, keeping careful check to make sure the crust isn't burning.

10. Remove the foil and bake for 15 minutes more, until the filling is bubbling and the crust is golden brown.

11. Let cool before serving.

I love avocados, I love chocolate, and I love avocados mixed with chocolate. This pudding is thick, creamy, full of heart-healthy fats, and is the perfect ending to a healthy meal.

What you need:
1 ripe avocado
2 tablespoons raw honey
3 tablespoons cocoa powder
6 tablespoons unsweetened coconut milk
pinch of sea salt

How to make it:
This is simple! Cut the avocado in half length-wise, remove the pit, and scrape out the insides. Puree this with the rest of the ingredients in a blender or food processor. Put in a bowl and serve!

You can top this pudding with crushed nuts, coconut flakes, or even berries.

It's getting hot outside, and there's nothing better on a summer's day than a big glass of icy lemonade. Well, lemonade and a cupcake would definitely be better. These cupcakes are lemony, tangy, and melt-in-your-mouth good.

What you need for the cupcakes:
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, softened at room temperature
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
1 cup whole milk
3 tablespoons fresh lemon juice

What you need for the frosting:
2 cups heavy whipping cream (NOT whipped topping), chilled
3/4 to 1 cup confectioner's sugar
1 1/2 tablespoons fresh lemon juice
slices of lemon for garnish

How to make the cupcakes:
1. Preheat oven to 375 degrees and line a cupcake pan with silicone or paper liners. (This recipe will make roughly 30 cupcakes.)

2. Sift the flour and salt together in a large bowl. In a separate bowl, cream together the butter and sugar with a handheld mixer until fluffy. Beat in the eggs, one at a time, then stir in the vanilla and lemon zest.

3. Using the handheld mixer, beat the flour mixture into the butter mixture, 1/3 at a time, alternating with half of the milk, and half of the lemon juice after the second addition of flour. Do NOT over mix. You want to beat the mixture just enough to make sure the flour is incorporated.

4. Fill the liners 3/4 full and bake until done in the center, roughly 17 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let them cool fully on a cooling rack. Top with the frosting.

How to make the frosting:
1. Pour the heavy cream into a large bowl, and beat with a handheld mixer on Low until it begins to thicken a bit.

2. Beat in the confectioner's sugar and lemon juice, a little at a time, until completely incorporated. Turn the mixer to High, and beat until the frosting forms soft to medium-soft peaks. Pipe onto the cupcakes and top with a lemon slice.