This is 2016’s Star-Spangled Pie post. It’s awesome, but I just wrote a new post with better quality pics. Miss American Flag Pie. 🙂
I should warn you, this is my favorite Holiday. So, Star-Spangled Pies seemed like the obvious recipe to post. I’ll take the smell of BBQ and fireworks over Christmas madness any day.
Happy Birthday America!!!
Holiday traditions are somewhat magical in that they bring us together year after year. For me, the Fourth of July growing up was all about firework shows, neighborhood block parties, parades, and BBQs! I remember summers growing up in North Carolina on Lake Norman, feasting on cherry pies and slightly burnt hot dogs. Ahh… simpler times. 🙂 I have THE BEST Sweet Cherry Pie recipe that never fails. Definitely worth adding it to your recipe collection.
Over 1,000 years ago, fireworks were accidentally created by the Chinese. They would roast bamboo, which explodes with a bang when heated due to its hollow air pockets, in order to ward off evil spirits.
Hundreds of years later a Chinese chemist accidentally mixed together potassium nitrate, charcoal, and sulfur creating an early form of gunpowder. They stuffed this substance into bamboo shoots, tossed it in the fire and BOOM! The first firecracker was born.
The early forms of fireworks burned in pale shades of white and gold. In time, significant events were marked by the display of fireworks (births, wedding, holidays). During the Renaissance, pyrotechnic schools were all over Europe, particularly in Italy. Italians became famous for the most colorful firework displays. Adding trace elements to the explosive powder, such as copper, turned the explosions blue and green.
These pies were very simple to make. Large containers of berries were on sale at Whole Foods so I picked up one of each. I made the pie crusts and let them chill for a few hours. Meanwhile, I put blueberries in one large bowl and sliced strawberries in another. I combined 1 cup of sugar, 1/4 cup of cornstarch, 1 teaspoon of salt, and sprinkled the mixture into each bowl (half in each). I left the berries on the counter for a little while to macerate and when I came back I added 1 teaspoon of almond extract to each bowl. Viola! Time to assemble. You will need a star shaped cookie cutter unless you are crafty with a pairing knife. I bought this set from Amazon and really like them. Fox Run Star Cookie Cutter Set, 5-Piece. They are sharp and make a nice, clean cut. I also got free same day shipping!
Mrs. Jennifer Irizarry
1 hrPrep Time
45 minCook Time
1 hr, 45 Total Time
- 1/2 cup sugar (up to 1 cup depending on the sweetness of your berries)
- 6 teaspoons corn starch
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 2 cups blueberries
- 4 cups strawberries, sliced
- 1 egg
- 2 chilled pie crusts
- Preheat oven to 425 and place rack in lower third of the oven.
- Place berries separately in two large bowls.
- Mix together sugar, salt and cornstarch in a smaller bowl.
- Pour 1/3 of the sugar mixture on the blueberries and the remaining 2/3 on the strawberries.
- Toss to combine.
- Let macerate for 15-20 minutes until juices have accumulated.
- Meanwhile, flour your work surface generously and roll out your bottom crust.
- Fit gently into a pie dish and trim the edges.
- Place in the refrigerator to chill.
- Roll out your top crust and flip it on to a large piece of parchment paper.
- Chill FOR AT LEAST 15 MIN before cutting out designs.
- Fold a piece of aluminum foil in half several times to make a divider for the fruit.
- Put the foil inside the pie crust blocking off a third of the inside of the pie.
- Fill blueberries on the smaller side, then strawberries on the larger side.
- Carefully remove the foil.
- Once top crust is chilled (leave it on parchment paper) and cut out wavy stripes (about 7).
- Cut as many stars as you can with remaining dough and assemble flag design.
- Brush the top crust with egg wash and sprinkle with it course sugar.
- Bake for 15 minutes at 425 then reduce the temp to 375. Cover the crust with a pie crust shield or strips of aluminum foil. Move the oven rack up back to the middle and bake for 30 more minutes. Watch your pie! It is done with the filling bubbles and the crust is golden brown.
- Let cool at least 3 hours before cutting.
Visit my new post 2017 Miss American Flag Pie!