American Flag Pie

Ingredients

• 3 1/2 cups flour
• 3 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 14 ounces butter, cut into cubes
• 7/8 cup sour cream
• 3 1/2 pounds strawberries, hulled, quartered
• 1/2 cup sugar
• 2 teaspoons orange zest
• 4 Tbsp cornstarch, flour, or minute tapioca
• 1 pint blueberries
• 3 Tbsp sugar
• 1/4 teaspoon cinnamon
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 2 Tbsp cornstarch, flour, or minute tapioca
• 1 egg white
• 1 teaspoon of milk or cream

Directions

1. Start the dough by cutting the butter into cubes, then leave it on the counter for 10 minutes so it loses its hard chill. In a large mixing bowl, whisk the flour, sugar, and salt together.
2. Add the butter and turn it through the flour to coat. With clean hands, pinch and rub the butter into the dry ingredients until you have a rough, crumbly mixture.
3. Stir in the sour cream with a fork, mixing until it is evenly worked through.
4. Use your hands to knead the dough just until it gathers into a ball. Split it into 3 equal-sized balls; a kitchen scale makes that easy.
5. Pat each ball into a rectangular disc. Dust lightly with flour, then wrap each one separately in plastic wrap.
6. Refrigerate the dough for 1 to 2 hours, or overnight; if you are working several days ahead, this is the point where it can be frozen.
7. Prepare the berry fillings by placing the quartered strawberries in a large bowl. Add the sugar, cornstarch, or flour, or minute tapioca, and orange zest, and toss everything together.
8. In a separate smaller bowl, combine the blueberries, sugar, cinnamon, lemon zest, lemon juice, and cornstarch, or flour, or minute tapioca, then toss to coat.
9. Line the bottom of a 13 x 18-inch rimmed sheet pan with parchment paper.
10. Take 2 dough discs from the refrigerator and let them sit for 10 minutes so they soften slightly. On a clean, lightly floured surface, roll 1 disc into an 11 x 17-inch rectangle. Lay it over half of the sheet pan, leaving 1 inch of dough hanging past the sides.
11. Roll out the 2nd disc and use it to cover the remaining half of the sheet pan.
12. Fold the overhanging dough in along the edges and crimp it.
13. Trim away any extra dough from the center. Gather those scraps into a ball, then roll it with your hands into a long rope. Crimp the rope and shape it into a rectangle in 1 corner of the sheet pan; that little border is for the blueberries and stars, and it keeps the blueberry filling from bleeding into the strawberries. If there is no extra dough yet, don’t fuss, you will have more after cutting the stars and stripes.
14. Slide the pan into the refrigerator to chill.
15. In a small bowl, whisk the egg white with the milk or cream.
16. Take the 3rd rectangular disc of dough from the refrigerator and let it stand for 10 minutes to soften a little. Roll it out so the longest point measures 18 inches.
17. Cut the dough into stripes using a blunt dinner knife or pizza wheel: make 2 strips about 18 inches long and 1 1/2 inches wide, plus 2 strips about 10 inches long and 1 1/2 inches wide.
18. Cut out the stars with a star-shaped cookie cutter.
19. Transfer the stars and stripes to a cookie sheet, sheet pan, or large plate. Brush them with the egg wash, then chill.
20. Set the oven to 450 degrees F.
21. Spread the strawberries across the area of the sheet pan where the red and white stripes will be. Spoon the blueberries into the corner reserved for the stars.
22. Set the dough stars and stripes over the berries to create the flag. Chill for 10-15 minutes before baking.
23. Bake at 450 degrees F for 15 minutes. Cover loosely with foil, reduce the oven to 375 degrees F, and continue baking for 45 to 55 minutes or longer, until the fruit filling bubbles. Take the pie out of the oven and cool for at least 1 hour before serving.