This pie is very simple and easy to make. You’ll need large containers of blueberries and strawberries, so maybe check to see when they’re on sale (so you’re not breaking the bank paying homage to the state of Texas!). And, you can make the pie crusts in advance to let them chill for a few hours.
In the meantime, put the blueberries in one large bowl and slice up the strawberries into another. Combine 1 cup of sugar with ¼ cup of cornstarch and 1 teaspoon of salt, then sprinkle this mix into each bowl of berries (1 half into each). Let the berries stand on the counter for 15 to 20 minutes in order to macerate and when you feel they’re juicy and sweet enough, add 1 teaspoon of almond extract to each bowl. Now you’re your prep work is done, let’s get this bad boy assembled! You’ll need a star shaped cookie cutter unless you are creative and can cut one out yourself with a paring knife.
Texas Flag Pie
1/2 cup sugar (up to 1 cup depending on the sweetness of your berries)
6 teaspoons corn starch
1/2 teaspoon salt
1 teaspoon almond extract
2 cups blueberries
4 cups strawberries, sliced
2 chilled pie crusts
Preheat your oven to 425 degrees F, and place a rack in the lower third of the oven. Flour your work surface generously and roll out your bottom crust. Fit it gently into a pie dish and trim the edges. Roll out your top crust and flip it on to a large piece of parchment paper. Cut out your star design, and the top right corner of pie crust (to make up the white portion of the flag) using a star cookie cutter and a pairing knife. Fold a piece of aluminum foil in half several times to make a divider for the fruit. Place the foil inside the pie crust blocking off a third of the inside of the pie. Fill the blueberries on the smaller side, and the strawberries on the larger side. Carefully remove the foil. Now assemble the star and majority of the flag design on top of the pie, crimping the white “flag” piece. Brush the top crust with egg wash and sprinkle it with course sugar (if you prefer). Bake the pie for fifteen minutes and then reduce the oven temperature to 375 degrees F. Cover the top crust with strips of aluminum foil. Move the oven rack up to the middle of the oven, and bake for an additional thirty minutes. Keep an eye, checking every so often. The pie is done when the filling bubbles and the crust is golden brown. Let it cool at least 3 hours before cutting. And enjoy your Texas flag pie!
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