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American Flag Pie with Homemade Pie Crust

American Flag Pie, made with a homemade pie crust that brings this pie to a rich balance of buttery flakiness as well as a luscious sweet-tart taste of homemade pie filling.  

American Flag Pie, made with a homemade pie crust that brings this pie to a rich balance of buttery flakiness as well as a luscious sweet-tart taste of homemade pie filling.

My Mother taught me long ago that a pie is only as good as the crust.  There is some high quality ready made pie crust in the stores today, but when I was growing up, that was not the case.

I learned to make pie dough from my Mother and perfected it in my Home Economics class in high school.

I recommend making a homemade pie crust if at all possible.  For the American Flag Pie recipe, I use one of my favorite pie crust recipes.

My recipe for Homemade Pie Crust combines both butter and shortening that lends a flaky buttery crust every time.  I have a few secrets to share that will keep you from being intimidated from making your own homemade pie crust.

American Flag Pie, made with a homemade pie crust that brings this pie to a rich balance of buttery flakiness as well as a luscious sweet-tart taste of homemade pie filling.

The recipe for my Homemade Pie Crust makes a bottom and top crust for a 9-inch pie dish, two single 10-inch, or three single 8-inch pie crust.

I like to use my Homemade Pie Crust Recipe for these:

and the list goes on.

I like to use my Shortbread Pie Crust Recipe for these pies:

and the list goes on.


I start off by adding the flour and salt to the food processor, pulse it to distribute the salt.  Don't think that salt is a minor ingredient when making homemade pie crust.  The salt in the recipe enhances the flavor so much so that you will know if it is in the recipe and the same respect, you will know if it is left out of the recipe.

Now here is one of the secrets to all the flaky layers in the crust, I add cold butter and cold shortening, cut with a pastry blender until small pea size crumbs form.  (A food processor may be used to cut the butter and shortening to form pea size crumbs.)

And then another secret is to add cold water and stir with a fork just until it starts to form a ball.  From here on out you do not have to fuss too much with the rest of the recipe.

This recipe is so forgiving.  Another secret is you do not have to place the dough in the freezer to chill the dough before rolling it out.

I find it makes the dough too hard to roll out and keep it in tack.  I always tear it or work it too long.

I like to roll the dough out, place in the pie dish, crimp the edges and then put in the freezer for 30 minutes or the refrigerator while I make the filling to chill the butter and shortening again.

Here are my secrets to what makes all the flaky layers in the crust.  I hope this encourages you to give my recipe a try.

I keep pie crust in pie dishes in the freezer well wrapped for up to six months.  Usually around the holidays so I am not too stressed and have time for my family.

While the pie crust dough is resting in the freezer, I like to clean up my working area and begin with the pie filling.


What You Will Need For The Recipe:

  • Pastry Cloth
  • Pastry Blender
  • Large Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Rolling Pin
  • 10-inch Pie Dish
  • Small Star Cookie Cutter
  • Sharp Knife or Pizza Cutter
  • Pastry Brush
  • Flour
  • Sugar
  • Shortening (I use Crisco)
  • Butter (I use Butter with Salt)
  • Salt
  • Eggs
  • Cornstarch
  • Strawberries
  • Cherries
  • Blackberries
  • Blueberries




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American Flag Pie

Made with a homemade pie crust that brings this pie to a rich balance of buttery flakiness as well as a luscious sweet-tart taste of homemade pie filling.

ingredients:

For The Pie Crust
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening (cold) cut into cubes
  • 1/4 cup salted butter (cold) cut into cubes
  • 1/2 cup water (cold)
  • 1 whole egg
  • 1 tablespoon whole milk or half and half
  • 1/4 cup coarse sugar
For The Pie Filling
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 1/2 cup fresh cherries (pitted) 
  • 1 1/2 cup fresh strawberries (quartered)
  • 1 1/2 cup sugar
  • 1/2 cup cornstarch
  • 3/4  teaspoon almond extract (divided)
  • 2 teaspoons lemon juice

instructions

For The Pie Crust
  1. Add flour and salt to a large bowl.  Using a pastry blender, cut the shortening and butter in the flour mixture until coarse crumbs form.  Pea size is perfect.  Some bigger pieces of fat are ok.  
  2. Measure ice cold water in a measuring cup.  Pour in 1/3 increments while lifting the flour and fat mixture around in a circle.  After adding all the cold water stir until a ball is formed.  
  3. Turn out the pie dough on a lightly floured pastry cloth.  Form in a flattened circle.  cut 1/3 third of the dough from the flattened circle and set aside.
  4. Form the 2/3 cut of dough in a circle.  Using a rolling pin , roll the pie dough gently to form a circle.  Turn the dough gently a quarter of a turn as you keep rolling the dough.  This will ensure the dough is rolled evenly in a circle.   Keep turning and rolling until the dough is a 13-inch circle.  
  5. Fold the dough in half to help lift and place in the 10-inch pie dish.   Put in the refrigerator while preparing the filling. 
For The Pie Filling
  1. In a small bowl, combine the sugar and cornstarch; set aside.
  2. In a medium bowl, add the blueberries and blackberries and 1/2 teaspoon of lemon juice and 1/4 teaspoon of almond extract.  Toss together.  In a large bowl, add the cherries and strawberries and 1 1/2 teaspoon of lemon juice and 1/2 teaspoon of almond extract.  Toss Together.
  3. Add 1/2 cup of sugar cornstarch mixture to the blueberries and blackberries.  Fold the mixture into the fruit being gentle not to break up the fruit.  Add the remainder of the sugar cornstarch mixture to the cherries and strawberries.  Fold the mixture into the fruit being gentle not to break up the fruit.  Set fruit aside until adding it to the pie dough crust.
  4. To divide the pie filling in the pie crust form a double strip of foil or parchment paper to form 1/3 sections for the blueberries/ blackberries and  2/3 section for the cherries/strawberries.  
  5. Spoon the strawberry/cherry filling into the pie dough crust on the 2/3 side of the pie dough crust. Be sure to spoon and not pour.  Do not add the juice that has form while the fruit was sitting aside.  Too much liquid will cause the pie not to cook properly.
  6. Spoon the bluberry/blackberry filling into the pie dough crust on the 1/3 side of the pie dough crust.  Again, be sure to spoon and not to pour.  Do not add the juice.  Too much liquid will cause the pie not to cook properly.  Set filled pie aside while rolling out the top crust.
  7. On the lightly floured pastry cloth, roll the 1/3 cut of pie dough.  Turn the dough gently a quarter of a turn as you keep rolling the dough.  Turning the dough will ensure the dough is rolled evenly in a circle.   Keep turning and rolling until the dough is 8-inches.  
  8. Using the star cutter, cut 12 to 14 stars.  Using a sharp knife or pizza cutter, cut 5-6 strips 1 1/2 wide.  
  9. Remove the foil strip from the pie.  Arrange the star cutouts over the blueberry/blackberry filling.  Arrange the strip cutouts over the cherry/strawberry filling.  Trim the excess pie dough hanging down around the pie leaving enough to tuck under.  Crimp the edges using your fingers or a fork.  
  10. Place pie back in the refrigerator while the oven is preheating.   Preheat oven 400 degrees F.  In a small bowl, beat egg and milk together until completely incorporated; set aside.
  11. When oven reaches 400 degrees F., Remove the pie from the refrigerator and brush with egg wash and sprinkle coarse sugar evenly over the pie.
  12. Bake in the oven for 30 minutes.  Reduce the temperature to 350 degrees and place a crust protector around the edges of the pie to prevent the pie from getting too brown.  Bake for 30-35 minutes.  
  13. Remove pie from the oven and let cool for 3 hours or overnight.  Serve room temperature or chilled.




6 comments :

  1. Thank you so much for taking the time to share all of these delicious recipes!! The pie looks divine and I will be TRYING to make a homemade crust! My past endeavors did not go well, but I am hopeful with these instructions! Thanks again, I so enjoy your page and all of the helpful information you share!

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    Replies
    1. Thank you Susan for your sweet comment. I am so sorry for not responding until now. I recently noticed I was not getting any comments and when I looked into it, I notice all comments were going to a spam setting. Blogger made some changes and I didn't notice this. I so enjoy you stopping by CWK!

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  2. Kay - that's one of the most beautiful pies my eyes have beheld! Love all the special touches and I have no doubt it's just as delicious as it is gorgeous. Thanks for sharing!!!!

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  3. That's beautiful! Thanks for sharing at Home Sweet Home.

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  4. This pie was a work of art! I will feature it today at Home Sweet Home!

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  5. What a beautiful pie! Pinning.

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