Star Spangled Berry Pie Recipe

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Star Spangled Berry Pie
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Ingredients
11
Count
Nutrition
1273
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. In a food processor, pulse together Crisco, flour, and salt.
  2. Add icewater and pulse just until dough gathers from the sides of the bowl and forms a ball.
  3. You may need to add a bit more water; don't overprocess.
  4. Gather dough into two balls.
  5. Wrap them individually in plastic and refrigerate 1 hour or overnight. (You may freeze them up to six weeks; defrost in refrigerator before using.)
  6. Heat oven to 350°.
  7. Dust a work surface with flour.
  8. Roll one dough ball out to an even round about 13 inches in diameter (for a 9-inch pie pan), one-eighth inch thick.
  9. Fold dough in half and lay it on top of a rolling pin.
  10. Lift gently and position it over pie pan.
  11. Unfold and ease dough into the pan without stretching it; cover the rim evenly.
  12. Press dough gently against the sides and bottom.
  13. Trim the overhang to 1 inch.
  14. Tuck the dough overhang under itself and flute the edges.
  15. Lay parchment or foil into the pan, and place a layer of pie weights or dry beans on top.
  16. Bake 20 minutes; then take it out and let piecrust cool.
  17. Remove weights/beans.
  18. Into a double boiler over simmering water, break chocolate into 2-inch pieces.
  19. Stir just until chocolate melts; don't let it boil.
  20. Spoon about 3 tablespoons melted chocolate onto bottom of piecrust, to keep it from getting soggy
  21. . Reserve the rest of the chocolate.
  22. Sort 1 pint raspberries, picking out the finest, firmest, largest ones.
  23. Place a 3-inch biscuit cutter into the center of the pie crust.
  24. Arrange raspberries, tips up, around the outer circle.
  25. Place remaining raspberries into small saucepan over medium heat.
  26. Add 5 tablespoons sugar and 1 tablespoon tap water.
  27. Add more sugar to taste if you like.
  28. Mash berries; stir and mash occasionally until thickened, about 10 minutes.
  29. Strain to remove seeds.
  30. Whisk 1 teaspoon tap water with 1 tablespoon cornstarch and whisk into raspberry sauce.
  31. Let cool slightly, then pour over arranged raspberries in piecrust.
  32. Sort blueberries.
  33. Fill center ring with the best and biggest.
  34. Refrigerate the pie.
  35. Place 1 pint remaining blueberries over medium heat.
  36. Add 5 tablespoons sugar and 1 tablespoon tap water until berries are bubbling and thickening.
  37. Whisk 1 teaspoon tap water with 1 tablespoon cornstarch and whisk into blueberry sauce.
  38. Let cool.
  39. When raspberries in piecrust have cooled, pour blueberry sauce over fresh blueberries in center of pie.
  40. When sauce has set a bit (about 15 minutes), remove the ring.
  41. Chill to set, about 40 minutes.
  42. Decorate pie with White Chocolate Stars.
  43. Moisten backs of stars lightly to adhere.
  44. White Chocolate Stars
  45. Helene uses a marble rolling pin to roll out the chocolate; it sets up fast and you'll want to work quickly.
  46. Have ready two or three different sizes of star-shaped cookie cutters, wax paper, two baking sheets lined with parchment paper or Silpat, a chilled rolling pin, and a sharp knife.
  47. Reheat double boiler to melt reserved chocolate, but don't let it boil.
  48. Tape parchment or Silpat to a cookie sheet.
  49. Place another sheet of parchment or Silpat on top of the melted chocolate.
  50. Freeze five minutes, then remove.
  51. Using a cold rolling pin, roll chocolate into a thin layer, one-eighth inch thick.
  52. Peel away the top layer of parchment or Silpat and cut out one star at a time with a sharp knife. (Be sure edges are cut through.) If the chocolate hardens too much to cut, reheat it in a 200-degree oven for a minute or so.
  53. Place stars on a second lined baking sheet.
  54. Make a half dozen or so (or whatever suits your idea of a patriotic pattern).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1272.84 Kcal (5329 kJ)
Calories from fat 574.48 Kcal
% Daily Value*
Total Fat 63.83g 98%
Cholesterol 35.7mg 12%
Sodium 1238.49mg 52%
Potassium 743.56mg 16%
Total Carbs 163.76g 55%
Sugars 110.82g 443%
Dietary Fiber 11.62g 46%
Protein 17.04g 34%
Vitamin C 29.4mg 49%
Iron 3.4mg 19%
Calcium 486.9mg 49%
Amount Per 100 g
Calories 322.55 Kcal (1350 kJ)
Calories from fat 145.58 Kcal
% Daily Value*
Total Fat 16.18g 98%
Cholesterol 9.05mg 12%
Sodium 313.85mg 52%
Potassium 188.43mg 16%
Total Carbs 41.5g 55%
Sugars 28.08g 443%
Dietary Fiber 2.94g 46%
Protein 4.32g 34%
Vitamin C 7.4mg 49%
Iron 0.9mg 19%
Calcium 123.4mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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