thepioneerwoman
4th of July Pie
Celebrate the stars and stripes with a 4th of July flag pie! This summer dessert recipe has a sweet fruit filling made with raspberries, plums, and blueberries.
👥 12 Servings⏱️ Prep & Cook: 5h 20m⏳ Prep: 1h 5m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●pan
- ●baking dish
📝 Preparation Steps
1
For the crust: In a large bowl, combine the salt and 2 cups of the flour. Add the butter and rub it into the flour with your fingers until it is almost fully incorporated and forms a shaggy dough, about ⏱️ 5 minutes. Add the remaining 1 cup flour and toss to combine.
2
Whisk the ice water and vinegar in a small bowl, then drizzle over the dough. Gently knead by hand until the dough comes together, adding more water 1 teaspoon at a time if needed.
3
Divide the dough into two portions—one roughly two-thirds, the other one-third. Shape the larger portion into an 8-by-6-inch rectangle and the smaller into a 4-by-6-inch rectangle. Wrap each piece in plastic and chill for at least ⏱️ 2 hours and up to overnight.
4
Place a baking sheet in the center rack of the oven. Preheat the oven to 400°F.
5
On a floured surface, roll out the larger piece of dough into a 16-by-12-inch rectangle. Drape it into a 9-by-13-inch baking dish, pressing it into the corners and up the sides. Trim as needed so that the crust reaches 2 inches up the sides of the dish. Fold 1/2 inch of dough under and press to adhere to the sides of the pan. Brush the folded edge of the crust with beaten egg. Freeze for at least ⏱️ 15 minutes and up to overnight.
large egg, beaten1
6
Roll out the smaller piece of dough into a 15-by-8-inch rectangle. Cut 3 (15-by-1-inch) stripes from one of the long ends (a pizza wheel is handy here). Then cut 3 (8-by-1-inch) stripes. Cut out stars from the remaining dough using a star cookie cutter (a 1-inch star cutter will get you 12 to 14 stars). Place the stripes and stars on a baking sheet, brush with beaten egg, cover, and refrigerate while you make the filling.
large egg, beaten1
7
For the raspberry-plum filling: In a large bowl, mix together the sugar, cornstarch, ginger, and salt. Add the plums, raspberries, and vinegar; toss to coat.
8
For the blueberry filling: In a medium bowl, mix together the sugar, cornstarch, cinnamon, and salt. Add the blueberries, lemon zest, and juice; toss to coat.
9
Remove the crust from the freezer. Cut a piece of foil to 8-by-8 inches. Fold it in half once, then again lengthwise to create an 8-by-2-inch strip. Fold that strip in half crosswise to make a 4-by-2-inch piece. With the baking dish positioned so a long side is facing you, unfold the foil to form a right angle. Place it in the upper left corner of the crust to create a square section.
10
Spoon the blueberry filling into the square section framed by the foil. Spread the raspberry-plum filling over the remaining area of the crust, smoothing it evenly to the edges. Arrange the dough stars over the blueberry section. Lay the dough stripes over the raspberry-plum section to form a flag pattern, trimming the stripes as needed. Place the assembled pie in the freezer for ⏱️ 15 minutes before baking.
11
Gently lift out the foil frame. Bake the pie on the preheated baking sheet until the fruit is bubbling and the crust is golden, ⏱️ 55 minutes to ⏱️ 1 hour ⏱️ 5 minutes. Let the pie cool for at least ⏱️ 3 hours before serving with ice cream.
Ice cream, for serving
Nutrition Facts
calories
427 Calories
fat Content
19 g
fiber Content
4 g
sugar Content
31 g
sodium Content
355 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
64 mg
carbohydrate Content
57 g
saturated Fat Content
12 g
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