Here's a Pie to Salute...
This Pie gets Five Stars!!!!!find out more below...
Patriotic Pie:
Preparation Time: 30 minutes
Total Time: 1 hr. 30 minutes
Servings: approximately 8 (but not in my house) Did I mention I LOVE PIE?!!!
Total Time: 1 hr. 30 minutes
Servings: approximately 8 (but not in my house) Did I mention I LOVE PIE?!!!
**you will need a 9 in. pie plate; a six in. square of clean cardboard or poster board;
A small star-shaped cookie cutter; and the following ingredients: *
For Pie Dough:
2 & 1/2 C. Flour
1/4 - 1/2 C. Ice Water
1 tsp. salt
1 tsp. sugar2 sticks "cold" unsalted butter
For Filling:3 (20 oz.) Cans Cherry Pie Filling
2 & 1/2 - 3 cups Blueberries, 2 tsp. lemon juice, 1 tsp. vanilla; 1/3 cup + 2 TBSP. sugar; 1/8 cup cornstarch; 1/4 tsp. cinnamon; 1 TBSP chilled unsalted butter cut into small pieces. [Combine sugar; cornstarch & cinnamon & mix until blended. Gently toss blueberries with lemon and vanilla, and then gently stir into the cornstarch mixture until coated. Set aside. The butter will be used to dot on top of blues just before baking]. ***
***(If you prefer, you can use one can of blueberry pie filling in place of the fresh blueberries and eliminate this step). I just love fresh blueberries in season, so I go the fresh route when possible...each will be equally delish! ***
For Egg Wash:One egg slightly beaten w/1 TBSP. water
For the Finishing Touch:4 TBSP. Sanding Sugar
Ready to roll-----the dough:
This Pie Crust Recipe is my favorite…I usually make plenty ahead and freeze…It keeps for at least a month in the freezer! Will also keep nicely for at least 3 days in the fridge!In food processor, combine flour, sugar and salt; pulse while adding butter and process approx. 10 seconds or just until it becomes crumbly (like course meal). Add ice water w/ processor running just until dough holds together. Do not over process…we don’t want sticky dough…however, if it seems dry, add a bit more water, a little at a time. Gather dough into ball and divide in half. Press each half into a disk. Wrap in plastic or waxed paper and refrigerate for at least 30 minutes (once again-- it’s nice to make ahead and leave in fridge).
Once dough is chilled, roll out one disk on floured surface into
A 12 in. circle. Press into Pie Plate & up, allowing dough to hang over sides. Roll out second disk into a 10 in. circle and cut into five ½ inch strips. With star-shaped cookie cutter, cut 5 stars from remaining pastry. We’ll come back to these stars and stripes in a moment…Preheat the oven to 425
Now our arts and crafts come in:
Fold the clean 6 inch square of cardboard in half into a wedge.
In upper left corner of pie, stand wedge so that the wide opening is facing the outside side of pie pan and with the point at center of pie.
Fill inside of this wedge with our prepared blueberry filling.
Spoon the Cherry filling into remaining large section of pie crust.
Slowly & carefully remove the cardboard.
Now, with our stars and stripes: starting approx. ½ in from bottom of pie, gently and evenly place 3 strips of dough over cherry filling. Cut remaining 2 strips to fit the top right section. Press all ends into crust. Fold overhanging crust up and over and crimp. Brush rim and stars & stripes with egg wash and sprinkle w/ sanding sugar. Place the five stars in the upper left corner.
Bake 30 minutes at 425. Reduce Heat to 350 and continue baking until crust is golden and filling is bubbly. Remove to wire rack to cool.
Hand Over Heart…Salute…Slice!
Top with favorite ice ream or whipped cream (optional)
Eat Pie & Enjoy! (mandatory) !
A small star-shaped cookie cutter; and the following ingredients: *
For Pie Dough:
2 & 1/2 C. Flour
1/4 - 1/2 C. Ice Water
1 tsp. salt
1 tsp. sugar2 sticks "cold" unsalted butter
For Filling:3 (20 oz.) Cans Cherry Pie Filling
2 & 1/2 - 3 cups Blueberries, 2 tsp. lemon juice, 1 tsp. vanilla; 1/3 cup + 2 TBSP. sugar; 1/8 cup cornstarch; 1/4 tsp. cinnamon; 1 TBSP chilled unsalted butter cut into small pieces. [Combine sugar; cornstarch & cinnamon & mix until blended. Gently toss blueberries with lemon and vanilla, and then gently stir into the cornstarch mixture until coated. Set aside. The butter will be used to dot on top of blues just before baking]. ***
***(If you prefer, you can use one can of blueberry pie filling in place of the fresh blueberries and eliminate this step). I just love fresh blueberries in season, so I go the fresh route when possible...each will be equally delish! ***
For Egg Wash:One egg slightly beaten w/1 TBSP. water
For the Finishing Touch:4 TBSP. Sanding Sugar
Ready to roll-----the dough:
This Pie Crust Recipe is my favorite…I usually make plenty ahead and freeze…It keeps for at least a month in the freezer! Will also keep nicely for at least 3 days in the fridge!In food processor, combine flour, sugar and salt; pulse while adding butter and process approx. 10 seconds or just until it becomes crumbly (like course meal). Add ice water w/ processor running just until dough holds together. Do not over process…we don’t want sticky dough…however, if it seems dry, add a bit more water, a little at a time. Gather dough into ball and divide in half. Press each half into a disk. Wrap in plastic or waxed paper and refrigerate for at least 30 minutes (once again-- it’s nice to make ahead and leave in fridge).
Once dough is chilled, roll out one disk on floured surface into
A 12 in. circle. Press into Pie Plate & up, allowing dough to hang over sides. Roll out second disk into a 10 in. circle and cut into five ½ inch strips. With star-shaped cookie cutter, cut 5 stars from remaining pastry. We’ll come back to these stars and stripes in a moment…Preheat the oven to 425
Now our arts and crafts come in:
Fold the clean 6 inch square of cardboard in half into a wedge.
In upper left corner of pie, stand wedge so that the wide opening is facing the outside side of pie pan and with the point at center of pie.
Fill inside of this wedge with our prepared blueberry filling.
Spoon the Cherry filling into remaining large section of pie crust.
Slowly & carefully remove the cardboard.
Now, with our stars and stripes: starting approx. ½ in from bottom of pie, gently and evenly place 3 strips of dough over cherry filling. Cut remaining 2 strips to fit the top right section. Press all ends into crust. Fold overhanging crust up and over and crimp. Brush rim and stars & stripes with egg wash and sprinkle w/ sanding sugar. Place the five stars in the upper left corner.
Bake 30 minutes at 425. Reduce Heat to 350 and continue baking until crust is golden and filling is bubbly. Remove to wire rack to cool.
Hand Over Heart…Salute…Slice!
Top with favorite ice ream or whipped cream (optional)
Eat Pie & Enjoy! (mandatory) !
GOD BLESS AMERICA !
Remembering Freedom!
(*my friend originally made this pie with strawberries from her garden last summer. It was delish! I'm not sure where this recipe originated, but when she showed me the picture of this pie, I just had to make it, although I tweaked it quite a bit, using fresh berries and my home-made crust which is the my all time favorite! )
(*my friend originally made this pie with strawberries from her garden last summer. It was delish! I'm not sure where this recipe originated, but when she showed me the picture of this pie, I just had to make it, although I tweaked it quite a bit, using fresh berries and my home-made crust which is the my all time favorite! )
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