I never thought I would still be doing it after two years!
For my first blog, fourth of July 2012, I did three separate pies: a red pie (rhubarb), a white pie (ricotta), and a blue pie (blueberry).
For fourth of July 2013 I did a cake that when cut resembled the flag.
This year I combined the two previous themes into a red white and blue Flag Pie!
The first step was to make the crust. I was out of Crisco sticks and I have a little baby so I opted to make the crust in the food processor.
Quickie Crust:
3 sticks of unsalted butter
4 1/2 cups of flour
pinch and a half of salt
3/4 cups cold water
Just process the butter salt and flour until crumby. Then while running slowly add water until a ball forms. Refrigerate 2 hours.
I used a blueberries for the blue filling (duh) and strawberry/rhubarb for the red filling.
Blue filling:
1 pint of blueberries
1 cup sugar
3 tbs flour
Red filling:
3 pounds chopped rhubarb
1 pint chopped strawberries
1 cup sugar
1/4 cup flour
Now to assemble the pie.
Roll out enough crust to cover the bottom of a jelly roll pan. Press into parchment lined pan and trim excess.
Add the blueberries in the upper left hand region where the stars would be. Add the red filling under the entire area of stripes.
Roll out the remaining crust and cut out the stars and white stripes.
I only did 12 stars but I looked up the flag on the internet to make sure I had the right arrangement and quantity of white strips.
Bake at 425 for 20 minutes. Then lower temperature to 350 and bake for another 30 min.
Happy forth of July!!
