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.
- your favorite prepared double pie crust
- 1 tablespoons Tawari Honey
- 2 to 2 1/2 cups blueberries, washed and drained
- 1 1/2 teaspoons lemon juice
- 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.
- Preheat the oven to 425°F.
- To make the strawberry filling: Whisk together the honey, salt, and toss with the strawberries. Set aside.
- To make the blueberry filling: Toss the blueberries with the honey, then stir in the lemon juice.
- 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.
- 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.
- 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.
- Place the stars atop the blueberry filling.
- Brush stars, stripes, and outer crust with water, and drizzle with honey, if desired.
- 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.
- Remove the pie from the oven, and let it cool for at least an hour before serving.
- Yield: one 9″ pie.
- 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