Stars and Stripes Strawberry-Blueberry Honey Pie

Red White and Blueberry! Celebrate Independence Day with a tasty Stars and Stripes Strawberry-Blueberry Honey Pie. Have fun watching the fireworks while enjoying a delicious slice of the strawberry and blueberry pie made with New Zealand Tawari Honey.

Flag pie

Ingredients

Crust:

  • your favorite prepared double pie crust

Strawberry Filling:

Blueberry Filling;

  • 1 tablespoons Tawari Honey
  • 2 to 2 1/2 cups blueberries, washed and drained
  • 1 1/2 teaspoons lemon juice

Directions

  1. To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 425°F.
  3. To make the strawberry filling: Whisk together the honey, salt, and toss with the strawberries. Set aside.
  4. To make the blueberry filling: Toss the blueberries with the honey, then stir in the lemon juice.
  5. Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling. See *tips, below, for suggestions how to do this.
  6. Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.
  7. Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.
  8. Place the stars atop the blueberry filling.
  9. Brush stars, stripes, and outer crust with water, and drizzle with honey, if desired.
  10. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 45 to 60 minutes, until the filling is bubbling and the crust nicely browned.
  11. Remove the pie from the oven, and let it cool for at least an hour before serving.
  12. Yield: one 9″ pie.

*Tips 

  • The pie may be served warm, but it’ll be a bit messy; it sets as it cools.
  • “When you’re dividing your pastry for a double-crust pie, the bottom crust should be a significantly larger chunk than the top crust — about 2/3 for the bottom, 1/3 for the top.”
  • To help create even wedges for both fillings, starting from the center of the unfilled crust, use a piece of aluminum foil to block off a 90° wedge. Remove the foil once you’ve filled both wedges and before you bake the pie. If you have an adjustable pie dam, it’s very handy for this task.

Based on a recipe from: King Arthur Flour Blog

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