Frozen Patriotic Pie Recipe 465

AMERICAN FLAG PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, combine the strawberries and cherries together. Stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries/cherries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as pictured above.
• Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to pie. Stars over the blueberries; strips over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
• Lightly brush the pie crust with the egg wash mixture. Sprinkle with coarse sugar, if desired.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

AMERICAN FLAG BERRY PIE

Steps:

• Roll out the first chilled pie crust into a 12-inch circle. Gently place the crust into a 9 or 10-inch deep pie dish, carefully pressing the dough into the bottom and up the sides. Refrigerate for 30 minutes.
• Preheat oven to 400º F with a rack in the middle.
• Remove the second crust from the fridge and roll into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough lengthwise into stripes. Use a star cookie cutter to cut some stars. Place the designs on a parchment paper lined baking sheet, and freeze while you prepare the filling.
• In a small bowl, whisk together the potato starch and sugar. Reserve.
• Place the strawberries in a large bowl and the blueberries in a medium bowl. Add ⅔ of the sugar mixture to the strawberries and the remaining ⅓ to the blueberries. Mix with a spoon so the berries are coated with the mixture.
• Add 1 teaspoon of lemon juice to the strawberries and the remaining 2 teaspoons to the blueberries. Mix to combine. Let the berries sit for at least 5 minutes to release the excess liquids.
• Fold a piece of aluminum foil to form a thick and long strip. Place it into the pie dish, blocking off a 90° wedge of the crust. Spread the blueberries into that smaller section and the strawberries into the larger section. Carefully remove the foil, arranging the berries so they don't invade each other's spaces.
• Remove the flag designs from the freezer and arrange on top of the berries. The stars go over the blueberries and the strips over the strawberries.
• Make an egg wash by whisking one egg with 1 tablespoon of milk. Brush over the crust and designs. If desired, sprinkle the crust and designs with sugar.
• Cover the edges of the pie with a crust shield or foil.
• Place the pie on a baking sheet and bake for 20 minutes. Then, remove the shield and lower the heat to 375º F. Continue baking for 30 to 45 minutes, or until the filling is bubbly and the crust is golden brown.
• Remove the pie from the oven and let it cool for at least one hour before serving.

PATRIOTIC PIE

Steps:

• In small saucepan, combine 1/3 c sugar, cornstarch, and gelatin. Stir in water.
• Cook over low heat, stirring constantly until mixture boils. Boil and stir 1 minute.
• Add all but 1/4 cup of the blueberries. cook 2 minutes, stirring occasionally.
• Pour mixture into pie shell. Cover with plastic wrap and refrigerate.
• Beat cream cheese, milk, and 2 Tbsp sugar until smooth.Carefully spread over cooled blueberry layer.
• Arrange strawberries over cream cheese, leaving space in the center for reserved blueberries. Spoon glaze over strawberries.
• Fill center with blueberries. Cover, and refrigerate for several hours.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

FROZEN PATRIOTIC PIE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Combine the ground vanilla wafers, sugar, cinnamon, and butter in a medium-size bowl. Evenly press the crust mixture into the bottom and sides of a deep 9'' pie plate. Bake for 10 minutes and then cool completely. Place 2 cups of the frozen vanilla yogurt and blue food coloring into the bowl of an electric mixer. Fit your mixer with a paddle attachment, if available. Mix the yogurt until the blue food coloring is evenly distributed into the yogurt. Place the yogurt into the prepared pie shell and spread it evenly over the bottom, making sure the surface is smooth. Freeze for 30 minutes. Clean your mixing bowl. To start the second layer, put the remaining 2 cups of frozen yogurt into the bowl. Mix until soft enough to spread, about 2-3 minutes. Place the softened yogurt on top of the blue layer of the frozen yogurt and spread it evenly over the surface. Make sure the surface is smooth. Freeze for 30 minutes. For the third layer, soften the sorbet as directed above for the frozen yogurt. Place the sorbet on top of the vanilla layer and spread it evenly over the surface. Freeze the pie for at least 4-6 hours, or overnight. Let sit at room temperature for 5-10 minutes before serving. While the pie is coming to room temperature, decorate the border with whipped cream. Make a small ring in the middle of the pie and fill it with the berries.