Makes one 9-inch pie.
For A Double Crust
Ingredients
2-1/2 Cups All-Purpose Flour
1 Teaspoon Table Salt
2 Tablespoons Granulated Sugar
12 Tablespoons Unsalted Butter, cold, cut into ¼” slices
1/2 Cup Vegetable Shortening, cold, cut into two pieces
4 Tablespoons Vodka, cold
4 Tablespoons Water, cold
Directions
In food processor, process 1-1/2 cups flour, salt and sugar until combined, about two 1-second pulses.
Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds (Dough will resemble cottage cheese curds with some very small pieces of butter remaining.)
Scrape processor bowl with rubber spatula and redistribute dough evenly around the processor blade.
Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into a medium bowl.
With rubber spatula, use quick folding motion to mix, pressing down on dough until it is slightly tacky and sticks together.
Sprinkle vodka and water over mixture, one tablespoon at a time.
Flatten dough into two 4-inch disks.
Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
rim.
Refrigerate at least 15 minutes, or up to 2 days until baking according to specific pie recipe.
For the Pie Fillings
Ingredients
¾ Cup Blueberries
2½ Tablespoons Corn Starch
½ Cup and 6 Tablespoons Granulated Sugar
1-1/2 Teaspoons Vanilla Extract
Salt, a pinch
1 Large Egg
4 graham crackers, cut into 1” wide strips
Directions
In one bowl, add in strawberries, 2 tablespoons cornstarch, ½ cup granulated sugar, ½ teaspoon vanilla extract, and salt.
In another bowl, add in blueberries, ½ tablespoon corn starch,
2 tablespoons sugar, and ½ teaspoon vanilla extract.
Assembling the Pie
Preheat oven to 400 degrees.
Take the two prepared disks of pie dough (above) out of refrigerator.
Take one disk of dough and place onto a floured surface.
Using a rolling pin, roll it into a 12-inch round, about 1/8-inch thick.
Transfer this to a 9-inch greased pie pan, pressing firmly against the bottom and sides, forming enough dough at the top of the pan to crimp the top edges.
Eggwash the edges and sprinkle with some granulated sugar.
Place graham cracker strips upright to divide the crust into two sections (1/4 for blueberry and ¾ for strawberry).
Spoon the blueberry filling into the ¼ portion of the crust, and the strawberry filling into the remaining larger portion. Then carefully remove the graham cracker strips, leaving a neat separation of the two fillings.
Roll out the remaining disk of dough and cut it to form stripes of the flag. Using a cookie cutter, cut out stars of the desired size. Brush stripes and stars with egg wash and sprinkle with some granulated sugar.
Place stripes and stars on parchment paper.
Then place the stars and stripes on the top rack of the oven and bake them until golden brown. (Stripes should bake approximately 12 minutes, and the stars for about 8 minutes.)
Then bake the pie, without the stripes and stars, on the lower rack of oven for 35 to 40 minutes, or until the edges are golden brown and the filling is bubbling.
Once the pie is out of the oven, immediately place the baked stripes and stars on the top of the pie.
Allow pie to cool completely before serving.
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