Red, White and Blue Pie
My-oh-my, nothing better than Red, White and Blue Pie on the 4th of July! Right around this time of year I start humming tunes like, You’re a Grand Ole’ Flag. Not well, but that has never deterred me. After all, I think I sound great. Music is not the only reminder of what holiday is coming up. I realize that many people celebrate with a bar-b-que and/or trip to the beach, at least here is South Florida, and I am all for both options…as long as someone brings a delicious dessert.
That’s where Red, White and Blue Pie comes into play. What better represents ‘red’ than sweet red strawberries? Nothing says yummy quite like a creamy ‘white’ layer of lightly sweetened whipped cream. The ‘blue’ layer is a combination of fresh blueberries cooked on the stove, cooled and then poured over fresh blueberries that have been placed onto the crust. A very thin brushing of strawberry jelly prevents the blueberries and whipped cream from turning the buttery crust soggy.
The end result is a Red White and Blue Pie that will be the fireworks of your 4th of July celebration. Singing is optional!
| Red White and Blue Pie | Print |
- Crust:
- 2 cups all purpose flour
- 2 tablespoons sugar
- 14 tablespoons unsalted butter
- 6 tablespoons ice water
- 1 tablespoon strawberry jelly, melted and stirred
- Blueberry filling:
- 24 ounces blueberries
- 1¼ cups sugar
- 3 tablespoons cornstarch
- juice of ½ lemons
- Whipped cream:
- 2 cups heavy whipping cream
- ⅓ cup confectioners sugar
- Strawberries:
- 1 quart strawberries
- For the crust:
- Combine the flour and sugar in a food processor fitted with a metal blade and process until well combined. Cut the butter into 14 pieces and add the butter to the food processor. Pulse on/off until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, and pulse on/off until the dough forms a ball. Remove the dough and form a disk. Wrap in wax paper and refrigerate for at least 1 hour.
- Preheat the oven to 400 . Set aside a deep dish 10" pie plate.
- Roll the dough out on top of two pieces of wax paper, keeping a sheet of wax paper on the top of the dough, so your rolling pin is on the paper not the dough. After each roll, rotate the dough and lift the paper. Roll the dough to a diameter of 14”.
- Spray the pie plate with nonstick cooking spray. Transfer the dough to the pie plate and fold the extra dough under the top and sides to reinforce the pie. Flute the edge with your fingers or a fork. Prick the pie crust bottom and sides with a fork and freeze the pie crust for 15 minutes.
- Place a piece of aluminum foil in the pie plate and add pie weights to the foil. Bake at 400 for 14-16 minutes, until the edges are light brown. Remove the pie weights by lifting the foil out of the pie crust and bake an additional 8-12 minutes, until the pie is nicely browned. If necessary, prick the crust again with a fork.
- Remove from the oven and cool completely. Once the crust is cool, brush the crust with the jelly.
- For the blueberries:
- Set aside 1 cup of blueberries. Place the remaining blueberries, sugar, cornstarch and lemon juice into a medium size saucepan. Cook over medium heat until the mixture is thick, 8-10 minutes. Cool completely.
- Place the 1 cup of blueberries over the bottom of the crust. Pour the blueberry mixture over the top of the blueberries and smooth the top.
- For the whipped cream:
- Place the whipped cream and confectioners sugar into a large mixing bowl fitted with a wire whisk. Beat on medium speed until stiff peaks form.
- Transfer to the top of the blueberry mixture and smooth the top.
- For the strawberries:
- Wash and dry the strawberries. Cut off the stems and place the strawberries on a paper towel to dry. Arrange the strawberries over the top of the whipped cream.
- Refrigerate until ready to serve.
