Stars and Stripes Puff Pastry Berry Pie

Someone one said . . .

“Life without liberty is like a body without spirit.”

KT0C8606wFlags are flying high! We are all feeling very thankful for the freedoms and liberties we enjoy in this great country. Our love and thanks are with those who fought to get us there and for those still fighting to keep us there! 

victorhugo

I wanted to make something with stars & stripes and red, white and blue.  I had a box of puff pastry in my hand, and little else.

mmmmmmm .  After shuffling through drawers and cabinets for what seemed to be about an hour, I dove in. I really didn’t have a plan. No plan.

Those who know me are laughing!

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No plan = bad pictures

1.  I rolled out one sheet of puff pastry until all the creases were GONE.  I laid it out on top of that OLD & ugly cookie sheet. (I like it because it browns the bottom of puff-pastry very well)

2.  I opened 1 (21 oz.) can of Cherry pie filling + 1  (21.oz) can of Blueberry pie filling.

3.  You see that little blue bowl in the back ground? It’s egg wash.  (1 egg + 1 tablespoon water. Take a fork and whisk it together.) You will also need a little pastry brush for applying the egg wash to the sides of the puff pastry.

4.  I have a little push star to help make all those cutouts.

5.  A pizza cutter for the stripes or a decorative roller that cuts pretty edges.

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This is the part where I didn’t take very good pictures for you.

Remember . . . I didn’t have a plan. I was thinking . . . Epic FAIL!

6.  When you remove the puff pastry from the box, there are usually 2 sheets. When you unfold a sheet, there are creases in the pastry. Flour your work surface lightly and roll the pastry out a bit thinner. Make sure all of the creases are gone.

7.  In the top left corner of the pastry, and at least 1 full inch away from the sides . . . spread a layer of Blueberry pie filling. The cherry pie filling goes everywhere else.

CAUTION:  Make sure that you leave a 1″ border all the way around, that doesn’t have any filling on it!

8.  Take the pastry brush, and lightly brush that 1″ border with the egg wash.

9.  Fold the 1″ border up and over the filling on all sides. Fold the corners in like an envelope, so that it’s secure.

10.  Cut some stripes & stars from the remaining sheet of puff pastry, and cover the raw edges with decorative stripes & stars.

11.  Lightly brush the top of the puff pastry with egg wash, and lightly sprinkle with sugar if desired.

12.  IMPORTANT:  Cover the top of the pie carefully with parchment paper, and place back in the fridge for at least 30 minutes to chill thoroughly. This is to ensure a crispy, poofy puffy pie.

12.  Pre-heat oven to 400 degrees.  Remove the pie from the fridge and bake for 20 to 25 minutes or just until golden brown on top and bottom crust.

13. Let Cool completely.

14. Drizzle with vanilla glaze if desired.

Vanilla Glaze: 1 cup confectioners sugar + 1 teaspoon pure vanilla extract + a tiny amount of water added until you reach a drizzling consistency. Make sure you stir the mixture until it’s very smooth. Drizzle over the top of the pastry pie with a fork or pour the glaze inside a squeeze bottle, and squeeze stripes over the pie.

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you can . . .

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Eat it hot. Eat it warm. Eat it cold. Eat it with ice cream. Eat it with Whipped Cream. Eat it just as it is.

Anyway you end up eating it . . . it will be scrumptious!

I do hope you all have a happy and safe 4th of July.

xoxo

jonna

 

Stars and Stripes Puff Pastry Berry Pie
 
Ingredients
  • 1 box of puff pastry (2 sheets
  • 1 can (21 ounce) blueberry pie filling (you won't use all of the blueberry)
  • 1 can (21 ounce) Cherry pie filling
  • 1 egg + 1 tablespoon of water = egg wash
  • granulated sugar for decoration
  • For the Glaze:
  • 1 cup of confectioners sugar
  • 1 teaspoon vanilla extract
  • a little bit of water to make glaze
Instructions
  1. Open 1 can of Cherry pie filling + 1 can of Blueberry pie filling.
  2. Prepare the egg wash: (1 egg + 1 tablespoon water. Take a fork and whisk it together.) You will also need a little pastry brush for applying the egg wash to the sides of the puff pastry.
  3. You will need a push star to help make all those star cutouts.
  4. A pizza cutter for the stripes or a decorative roller that cuts pretty edges.
  5. When you remove the puff pastry from the box, there are usually 2 sheets. When you unfold a sheet, there are creases in the pastry. Flour your work surface lightly, and roll the pastry out a bit thinner, and made sure all of the creases are gone.
  6. In the top left corner of the pastry, and at least 1 full inch away from the sides, you will spread a layer of Blueberry pie filling. You can decide how large your blueberry square will be. I used about ¾ cup of filling. The cherry pie filling goes everywhere else.
  7. CAUTION: Make sure that you leave a 1" border all the way around, that doesn't have any filling on it!
  8. Take the pastry brush, and lightly brush that 1" border with the egg wash.
  9. Fold the 1" border up and over the filling on all sides. Fold the corners in like an envelope, so that it's secure. Pinch if needed to secure. The egg wash help glue the corners together.
  10. Cut some stripes & stars from the remaining sheet of puff pastry, and cover the raw edges with decorative stripes & stars. Secure the ends of the stripes underneath the pies edges.
  11. Lightly brush the top of the puff pastry with egg wash, and lightly sprinkle with sugar if desired.
  12. IMPORTANT: Cover the top of the pie carefully with parchment paper, and place back in the fridge for at least 30 minutes to chill thoroughly. This is to ensure a crispy, poofy puffy pie.
  13. Pre-heat oven to 400 degrees. Remove the pie from the fridge and bake for 20 to 25 minutes or just until golden brown on top and bottom crust.
  14. Vanilla Glaze: 1 cup confectioners sugar + 1 teaspoon pure vanilla extract + a tiny amount of water added until you reach a drizzling consistency. Make sure you stir the mixture until it's very smooth. Drizzle over the top of the pastry pie with a fork or pour the glaze inside a squeeze bottle, and squeeze stripes over the pie.
  15. Eat & Enjoy as is, or with ice cream or Whipped Cream

 

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  • Jordan @Gingerlockskitchen - July 3, 2014 - 12:21 pm

    Jonna, you are just amazing! When I don’t have a plan it never ends up being this beautiful or tasty looking. You were the reason I fell in love with puff pastry, it is great stuff! Thanks for posting this, and I hope you have a wonderful 4th of July!ReplyCancel