The U.S. Fourth of July is a time to celebrate! It’s warm, it’s summer, it’s a time to enjoy good food outdoors and to light a firecracker or two! This pie fits in with the mood of the fourth, and it is gluten and grain free, so it fits in with the mood of your insides. Stand tall, make your pie, and thank the forefathers (and foremothers) for making it all possible!
- 1 package (7.5 oz) Chebe Mix (All Purpose or Original Mix)
- 8 Tbsp (1 stick) butter, softened
- ½ cup sugar
- 1 large egg (or aquafaba*)
- 2 pints strawberries, sliced
- ½ cup water
- 2/3 cup white granulated sugar
- 2 Tbsp cornstarch
- 1 pint blueberries
- ¼ cup water
- ¼ cup white granulated sugar
- 1 Tbsp cornstarch
Preheat the oven to 350F
Prepare the dough by mixing the Chebe mix with the butter, egg, and sugar. Kneed into a ball of dough.
Split the dough into 2 balls (¾ and ¼ of the size). You will use ¾ of the dough for the pie crust. You will use the ¼ remaining for the crust topping. (Take about an ounce of dough from the pie crust portion and reserve. This will be used to form a barrier between the blue and red parts of the filling.)
With a rolling pin or your hands, flatten the larger ball of dough on a clean surface until it is about 12” in diameter. Transfer to a 9” pie pan, pressing the dough flat along the bottom and up the edges of the pan. Use the tines of a fork to make indentations along the edge of the crust.
To ensure a separation of colors between the blueberry and strawberry parts of the flag, take the reserved 1 ounce of dough and use your fingers to form a dough wall on one corner of the pie. This wall should outline the area where the blueberry filling and stars will be. (See pictures.)
Place in oven for 15 minutes, or until it just starts to become golden.
Meanwhile, make the berry fillings. In a pan, add the strawberries and water. Separately, mix together sugar and cornstarch. Add to berry mixture and stir until dissolved. Cook on medium high heat until it bubbles slightly. Turn down the heat slightly and continue cooking for 2 -3 minutes more, stirring often. It is ready once it thickens slightly. Remove from heat.
Repeat this process in a different pan with the blueberries.
With the remaining ¼ ball of dough, form the stars and stripes by flattening dough on a clean surface. Use a knife to cut stripes and a star-shaped cookie cutter (or knife) for the stars.
Remove the pie crust from the oven and fill the small, walled section with the blueberry filling. Fill the rest of the pie crust with the strawberry filling. Place the dough stars and stripes over the crust, similar to the design of the American flag.
Bake for another 15 minutes or until the dough stars and stripes are lightly golden. Remove from the oven and let cool. Salute before you slice! Enjoy the 4th!
*For an egg-free version, use 3 Tbsp aquafaba to replace one egg.