Red, White & Blue Strawberry Pie
Strawberries simmered in Chambord liqueur, poured into a precooked crust, and topped with sweet cream.
Equipment
- piping bag
- medium-sized star or round tip
- assorted sizes of small star cookie cutters
Ingredients
Crust
- 2 pie crusts (use ready-to-bake or your favorite recipe)
- light blue sanding sugar
- medium blue sanding sugar
- clear sanding sugar
- 1 egg white
- 1 teaspoon water
Strawberry Filling
- 2 pounds strawberries, sliced or quartered
- ⅓ cup + 1 tablespoon granulated sugar
- ½ cup strawberry jam
- 2 tablespoons Chambord liqueur
- 1 teaspoon lemon juice
- 3 ½ tablespoons cornstarch
- 1 pinch salt
- ½ teaspoon vanilla extract
Sweet Cream
- 4 ounces cream cheese, softened
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- ½ cup whipping cream
Instructions
Crust
- Preheat the oven to 450°F (230°C).
- Fit one crust into a 9-inch pie dish, dock or poke holes in the bottom with a fork. Bake for 10 minutes or until lightly browned.
- For the second crust, use the star cookie cutters to cut out various sizes of stars, enough to cover most of the pie.
- Beat the egg and water in a small bowl until frothy. Brush a star with the wash to give the sugar something to adhere to. Place the same-sized cookie cutter over the star to help hold the sprinkled sugar in place. Then, generously sprinkle colored sugar onto the surface, spreading it out evenly. Repeat with each pastry star, using different shades of blue on them.
- Bake the stars for 10 minutes, or until very lightly browned, rotating the baking sheet halfway through to ensure even browning. Allow to cool.
Strawberry Filling
- In a medium saucepan, combine all filling ingredients except the vanilla extract. Stir well.
- Cook over medium to medium-low heat until the strawberries begin to simmer. Continue simmering for about 15 minutes until the mixture has thickened.
- Remove from the heat and stir in the vanilla extract. Allow the strawberry mixture to cool slightly. Pour the mixture into the prepared crust and chill for 2-3 hours or until set.
- Once set, arrange the cooled pastry stars on top of the pie.
Sweet Cream
- In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract for 2 minutes until smooth.
- Gradually add the whipping cream and continue to beat on medium speed for an additional 2 minutes, or until the mixture is thick and creamy.
- Transfer the mixture into a piping bag fitted with the star tip. Pipe dots between the pastry stars to fill in bare spots. Reserve any leftover cream for individual pie slices.
- Serve the pie cold, storing any leftovers in the refrigerator for up to a few days.
Notes
Cutting the Pie
This pie cuts best when it is cold.Sanding Sugar
Sanding sugar is large crystal sugar that will not melt when heated. Here are sources for it:Stabilizing the Sweet Cream
The cream dots for this recipe are stabilized with the cream cheese and won't lose their shape after sitting.Nutrition
Calories: 461kcalCarbohydrates: 70gProtein: 7gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 297mgPotassium: 294mgFiber: 4gSugar: 38gVitamin A: 240IUVitamin C: 69mgCalcium: 91mgIron: 2mg
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