![]() Remove the dough stripes and stars from the freezer. Remove the foil and adjust the berries, if some rolled out of place. Pour the blueberry filling into the smaller section and the strawberry filling into the larger section. Sprinkle the ½ teaspoon each of flour and sugar over the crust base this will help prevent a soggy bottom. ![]() Place the L-shaped foil piece in the top left corner of the pie crust, creating a compartment that is a quarter of the whole pie in size. Remove the crimped crust from the freezer. Stacey Mei Yan Fong’s new cookbook, “50 Pies, 50 States” (Copyright © 2023 by Stacey Mei Yan Fong. Then crease it in half widthwise to create an “L” shape. In a separate smaller bowl, combine the blueberries, sugar, cornstarch, salt, lemon juice and vanilla.Īssemble the pie: To keep your blueberry and strawberry fillings separate, make a barrier: Cut a strip of aluminum foil about 2 inches wide and fold it in half lengthwise so you have an inch-wide strip. Make the fillings: In a large bowl, combine the strawberries, sugar, cornstarch, salt, lemon juice and vanilla. Place stars and stripes back on to the baking sheet and freeze until ready to use. Use the remainder of the dough to cut out the stars using a cookie cutter. ![]() Using a pizza cutter and a ruler, measure out 1-inch strips cut three full-length, i.e., 10- or 11-inch strips and two half-length strips. Remove the crust on the baking sheet from the freezer. Place the other rolled-out crust on a baking sheet. Make the crust: Roll out half the dough and fit it into a greased 10-inch pie plate and crimp the edges. 6 cups strawberries, stemmed and quartered ![]()
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