Stars and Stripes Pie
Featured Pinch Tips Video
- 1 box
- (15 oz) refrigerated ready-to-use pie crusts
- 3 can(s)
- cherry or strawberry pie filling
- 1 can(s)
- (21 oz) blueberry pie filling
- 1 large
- egg, slightly beaten in a cup
- 3 Tbsp
- sanding or coarse (crystal) sugar
- *you also need: 11/2- to 2-in. star-shaped cookie cutter
*TIP: I USED A SHALLOW PIE PLATE AND USED 2 CANS OF STRAWBERRY FILING AND 3/4 CAN OF BLUE BERRY. SAVED A LITTLE MONEY THAT WAY!
1Preheat oven to 425°F. Roll a pastry round into a 12-in. circle. (Use a small amount of flour on the board and rolling pin to help the dough not stick.) Place rolled dough into a 9-in. pie plate, letting edges overhang. Fold the over hanging edges in half. Then make a border along the edge. Brush the beaten egg lightly along the crust and sprinkle with sugar.
2Place two cans of the cherry or strawberry pie filling into a large bowl. Drain the third can of filling, then add those cherries to the rest of the filling.
NOTE: If your using the shallow pie plate then you will use all of the 2 cans of the cherry or strawberry pie filling without draining them.
6Brush stripes and stars with beaten egg, then sprinkle with sanding sugar.
7Lay out your dough strips. Start in middle of pie and place 3 long strips across the filling toward bottom edge. Take care to make sure they are evenly spaced. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner. Carefully press ends of strips into edge of crust or you can just lay them edge to edge like I did. Place dough stars on upper left corner of pie.