Nothing spells celebrating America’s independence better than a red, white and blue dessert–well, at least from a culinary standpoint. With berries at their peak season they’re just too tempting to resist. Over the years I’ve made my share of patriotic desserts but the last two years King Arthur Flour has tempted me with the amazing red, white and blue creations that come out of their kitchen.
So when I saw this year’s American Flag cobbler I dusted off my pastry cutter and went to work.
Last year this American Flag pie with a blueberry, strawberry and rhubarb filling created culinary fireworks at our home.
Here’s the original recipe; I did not change much as they were pretty spot on. My version is gluten free; the difference is in the crust as there was no flour in the pie fillings. I used their pie filling enhancer which thickens wonderfully.
Recipe & Ingredients
My favorite double pie crust (gluten free)
coarse white sugar, optional (I didn’t use)
1 pint fresh blueberries
2 tablespoons sugar
2 tablespoons Pie Filling Enhancer
1 1/2 teaspoons lemon juice
2 quarts (or 8 cups) strawberries, hulled and quartered
1/2 cup sugar
2/3 (for softer filling) to 3/4 (for stiffer filling) Pie Filling Enhancer
1/8 teaspoon salt
1 tablespoon lemon juice
Ready to roll?
To make the bottom crust, stars, and stripes: Divide the pastry in half. Roll one piece into a generous 9″ x 13″ rectangle, and place it into a lightly greased 9″ x 13″ pan. Refrigerate for at least 30 minutes.
Roll the other piece of dough into a 6″ x 13″ rectangle. Cut six 3/4″-wide x 13″-long strips; these will be your flag’s white stripes. Use a star cookie cutter to cut small (about 1 1/4″) stars from the remainder of the dough. Place the stars and stripes on a baking sheet, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F while the crust is chilling.
Prick the bottom crust all over with a fork. This will help keep it from puffing up too precipitously. If desired, for sparkle and crunch, brush or spray the stars and stripes with water, and sprinkle with coarse white sparkling sugar.
Place the bottom crust on a middle oven rack, and the stars and stripes on a lower rack. Bake the stars for about 15 minutes; the stripes for 20 minutes, until set and barely browned. You want them to be fully baked, but still be fairly light-colored. Remove them from the oven.
Bake the bottom crust until it’s a light golden brown, about 18 minutes. Check it several times; if it’s puffing up, deflate it with a fork or the sharp tip of a knife. Remove the baked crust from the oven.
To prepare the blueberry filling: Place the blueberries in a bowl. Whisk together the sugar and enhancer. Toss the blueberries with the sugar mixture, then stir in the lemon juice.
To prepare the strawberry filling: Whisk together the sugar, enhancer, and salt, and toss with the strawberries. Set aside.
To assemble the cobbler: Spoon the strawberries over a bit more than 3/4 of the bottom of the pan, leaving a rectangular space in the top left for the blueberries.
Spoon the blueberries into the bare space.
Bake the cobbler for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 30 to 45 minutes, until the berries are bubbling. (mine took an hour total)
Remove the cobbler from the oven, and lay the six stripes atop the strawberries, leaving a long edge of berries showing at both the top and bottom. Trim the stripes where they meet the blueberry filling.
Arrange the baked stars over the blueberries.
- Watch the stars and stripes carefully as they will burn easily. I removed the stars after about 12 – 15 minutes. Some were a little thinner than others and cooked more quickly. The stripes took about the full 18 minutes.
- Make a few extra stars and 1 extra stripe; just in case they break
- Check your cobbler after an hour, mine was done. Oven temperatures vary so adjust as necessary
- Check PJ Hamel’s blog version for additional tips
- Leftover dough scraps — you can roll them, dust with sugar and bake for an additional treat or I made a mini cobbler to have as a taste tester:) I used additional fruit for that.
And yes, it was delicious!
Serve lukewarm, or at room temperature. Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.