| previous | next |
Title: Patriotic Pie (Flag Pie)
Categories: Pie Holiday
Yield: 1 Pie
| 5 | c | Flour |
| 1/3 | c | Confectioners' sugar, sifted |
| 1 1/2 | c | Unsalted butter (do not use margarine), softened |
| 1/3 | c | Ice water |
| 1 | c | Heavy cream |
| 1 | tb | Granulated sugar |
| 1 | c | Blueberries |
| 5 | pt | Strawberries |
| 1 1/2 | c | Strawberry jelly |
In a large bowl, combine flour and confectioners' sugar. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle ice water over mixture and toss with a fork. Roll dough into a disc. Evenly press down onto bottom and up sides of a 15 3/4"x11"x3" aluminum roasting pan. Chill for 30 minutes.
Preheat oven to 425øF. Line crust with a piece of waxed paper. Evenly spread dry beans or pie weights over it. Bake for 10 to 12 minutes, or until crust is lightly browned. Remove from oven. Let cool for several minutes. Gently remove waxed paper and weights. Cool completely before filling.
Combine heavy cream and sugar. Whip until stiff peaks form. Spread evenly on crust. Tightly place blueberries in a 6 1/2"x5" rectangle in top left-hand corner of filled crust. Place strawverries next to each other in horizontal parallel lines about 1 1/2" apart. In a small saucepan, over low heat, melt the stawberry jelly. Glaze the strawberries. Chill before serving.
| previous | next |