I found this recipe on pinterest and I chose it because I wanted a different take on the classic red white and blue desserts but something still red white and blue. This was fun to make and easy! I wish that I didn’t have to use pie filing because I have strong feelings against it. BUT it is the only way to obtain the visual that you want. Thank you for the inspiration!
Ready made Pie Crust
For stripes part of pie mix cherry filling with free sliced strawberries. For the “stars” portion mix a can of blueberry pie filling and about a 1/4 cup of fresh blueberries.
Create a corner with tin foil so that fillings do not mix together. This creates clean lines, to see both red and blue. I removed the tinfoil and then added some stars and stripes,
Bake at 400 degrees for about 15 minutes then turn the oven down to 375 degrees and continue baking for 45 minutes or until golden brown.
My BFFL messaged me on facebook one day and asked me to make her these. Me, being the good friend that I am invited her over and actually did :). Thanks Yahoo for the recipe! Ingredients: All-purpose flour (for dusting) 2 cups blueberries … Continue reading →
My dad grows Rhubarb in his garden and always pressuring me to use it!! I cut some up and peeled it and looked for some recipes, I made two pies in one night, but this one being the first. It came out great it looked beautiful and tasted good and I really couldn’t believe how EASY it was . Are pies always this easy??
6 tablespoons cold unsalted butter (cut into small pieces)
Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
I stumbled upon this recipe because I wanted something that just used one pie crust. I love custard so I figured I’d give it a try. Another easy pie recipe, it was super tast, and I liked this one chilled in the fridge to get the real custard taste. I didn’t use the jam part of the recipe because I don’t care for Strawberry Jam. Instead I topped it fresh strawberries and I enjoyed it!!
One premade pie crust 3 cups of rhubarb sliced 1 cup cut fresh strawberries 3 large eggs 1 1/2 cups of white sugar 3 tablespoons of milk 3 tablespoons of flour 1/4 tsp of nutmeg 1 tblspoon of butter 2 tblspoon strawberry jam 1/4 tsp of water
Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.