This country's independence is worth a show-stopping dessert, and we think this pie is it. Bursting with summer flavors — strawberry and rhubarb — and decorated to honor the Stars and Stripes, this pie will guarantee that you'll have no trouble competing with fireworks this year!
To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9" pie pan. Refrigerate for at least 30 minutes.
Preheat the oven to 425°F.
To make the strawberry-rhubarb filling: Whisk together the sugar, enhancer, and salt, and toss with the rhubarb and strawberries. Set aside.
To make the blueberry filling: Whisk together the sugar and enhancer. Toss the blueberries with the sugar mixture, then stir in the lemon juice.
Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry-rhubarb filling. See "tips," below, for suggestions how to do this.
Roll the remaining crust into a 10" x 6" rectangle about 3/8" thick. Cut the dough, lengthwise, into five to six 3/4"-wide, 10"-long strips. Cut three to five 1 1/4" stars from the remaining dough.
Place the strips parallel to one another over the strawberry-rhubarb section, cutting any excess off the ends and pinching them to the edge of the crust.
Place the stars atop the blueberry filling.
Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired.
Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 45 to 60 minutes, until the filling is bubbling and the crust nicely browned.
Remove the pie from the oven, and let it cool for at least an hour before serving. If you can't wait, the pie may be served warm but it'll be a bit messy; it sets as it cools.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
