For the Stars and Stripes Pie in my cookbook, “50 Pies, 50 States,” I wanted something that would be a showstopper at any Fourth of July barbecue.
I got fancy, using foil as a divider when filling the pie to mimic the color blocking of the flag. I used two fillings — strawberry and blueberry — which breaks my personal rule of making sure everyone gets the same slice. Channeling my inner Betsy Ross, I cut the crust into lattice for the stripes, and pressed the stars out with a cookie cutter, “sewing” a flag of my own to kick off my journey through the 50 states.
