Last Updated April 11th, 2018 at 08:13 pm by Lisa
Patriotic sheet pan slab pie for July 4th, Memorial Day, or Labor Day. American Flag Strawberry Blueberry Pie recipe serves 20 people, great for parties!
Pie Baking Tips:
No one wants a soggy pie crust. Here is why it happens, and ideas to help!
- Use fresh, not overripe, fruit in baked pies. Overripe fruit releases a lot of water while baking. Use your ripe fruit in chilled pies.
- Blind bake the bottom crusts. Blind baking helps the crust bake evenly and keep the crust from getting soggy by pre-baking without the filling. Simply place your pie dough in your baking dish or pan, and pierce all over with a fork. Chill for an hour. (Optional: line with parchment paper and add either pie weights or dried beans – this keeps the crust really flat). Bake at a moderate temperature (350 degrees F) for about 10 to 20 minutes, or until the crust is lightly browned, remove the pie weights halfway through. Now your pie crust is partially baked, which helps it not get soggy. Simply add your filling and finish baking.
- Use a thickener, such as flour, cornstarch, potato starch, or tapioca flour. Baking fruit pies pulls water out of the fruit into the pie. Flour and cornstarch will help thicken the filling but makes cherry pie filling cloudy. Tapioca flour works well, although Tapioca small pearls, you can see little pearls in your filling. Use potato starch works well for a clear filling. Another solution is to pre-cook the fruit filling and add one of these thickeners.
- Bake at a high enough temperature. Bake for 20 minutes at a high heat of 425 and 450 degrees, this heat hits the butter in the pie crust, making it puff and creates a flaky crust. Then drop the temperature to 350 or 375 degrees and continue baking until the pie is nicely browned and the filling is bubbling.
Use a straw to remove strawberry stems! Simply push the straw up through the bottom of the strawberry, and pop the stem off!
Sprinkle a coating of fine sugar on your crusts, it makes it form a nice sugary crust and turns them a little more golden brown.
- 5 pie crusts 4 pie crusts - for bottom crust and 1 pie crust for stars and stripes
- 1/4 cup fine sugar
- 2 13 x 18 large sheet pans
- 1 ruler
- parchment paper
- 2 quarts (8 cups; 4 - 16 oz boxes) fresh strawberries, hulled and quartered
- 1/2 cup sugar
- 4 teaspoons tapioca flour
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups (1 pint) fresh blueberries (or frozen blueberries)
- 2 tablespoons sugar
- 1 teaspoon tapioca flour
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest
Prepare sheet pans: lightly spray one sheet pan coconut nonstick spray, line the other with parchment paper.
Preheat the oven to 425 degrees.
Rinse the blueberries, and mix all the blueberry filling ingredients in a bowl, set aside. Rinse the strawberries and pull stems using a straw, push from the bottom of the strawberry to pop the stem off the top. Cut all strawberries in half and mix with all the ingredients, set aside.
Prepare the bottom crust: On a cutting board, roll out pie crusts, lay them on the sprayed sheet pan and piece together all four of the pie crusts to form one bottom crust. Use a knife or pizza wheel to cut pieces and patch together a full crust gently pressing together and up the sides of the pan. Use a fork to poke small holes all over the bottom crust of the sheet pan, this helps the crust lay flat during the pre-bake (or blind-bake). Sprinkle fine sugar on the bottom crust.
Use the 5th pie crust to cut the stars and stripes: Cut 25 small stars out with a 1" star cookie cutter. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 short stripes the width of the ruler and 9" long. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 long stripes the width of the ruler and 16" long. Lay all the stars and stripes on the parchment lined baking sheet, and sprinkle with fine sugar.
If possible, re-chill your pie crusts in the fridge prior to baking on the sheet pans for an hour. Large sheet pans don't fit in my fridge, so I set the sheet pans on ice packs to keep them as cold as possible. Pie crust bakes properly when very chilled going into a hot oven!
Bake both the crust and the stars and stripes at 425 degrees for 15 minutes until the crusts are just turning golden brown. Pull both pie crusts out of the oven. Leave oven on.
On the bottom pie crust, spread blueberry filling into the upper left corner in a small rectangle of the baked pie crust. Next, add the strawberry filling onto the pie. (Don't add the stars and stripes yet)
Bake at 425 for 25-30 minutes, until the berries are bubbling.
Remove pie from oven, and arrange the baked stars on top of the blueberries, add the 3 shorter stripes to the right of the blueberries, and the 3 longer stripes on the strawberries at the bottom of the pie.
Serve with whip cream and or ice cream! Enjoy...
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