Fourth of July Flag Slab Pie – Red, White & Blue and Low FODMAP!
The inspiration for this Flag Slab Pie was a similar dessert deemed a “cobbler” over at King Arthur Flour. During the summer of 2017, Robin and I were gearing up for our launch of FODMAP Everyday® and I was cooking and baking up a storm, knowing full well that I would have to save those recipes for the following summer season, when we were live.
We did begin posting images on social media, so you might have caught this Flag Slab Pie on our then newly created Instagram account, way back when. I am so excited that the Fourth of July is almost here again as this is the perfect dessert! It was so perfect, I am going to make it again – and I hardly do anything twice! This flag slab pie feeds a crowd, features juicy blueberries and strawberries – the latter of which have no detectable FODMAPs!
This is one of those desserts that is as exciting and fun to look at as it is to eat. Make this the centerpiece of your Independence Day celebration. No one – and I mean, no one – will know that this is low FODMAP!
You do need a 13 by 9 inch (33 cm x 23 cm) pan for this so plan ahead and while you could make it in a brownie type pan of that size, I prefer to use the 1-inch (2.5 cm) high quarter sheet pans. These make the pie easier to serve. Don’t think you will be buying one just for this slab pie recipe as it is a great size for slab pies of all sorts. You also need a small star cookie cutter. Mine is about 1 1/4 inches (3 cm) across.
Fourth of July Flag Slab Pie
This Fourth of July Flag Slab Pie is actually easy to make and is fancy enough to be the centerpiece of your Independence Day party!
- 1 pint (480 ml) blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon water
- 1 teaspoon lemon juice
- 2 quarts (2 L) fresh strawberries, hulled and chopped
- 1/2 cup (99 g) sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
For the Crust: Coat the inside of a quarter sheet pan measuring 13-inches by 9-inches by 1-inch (33 cm x 23 cm x 2.5 cm) pan with nonstick spray; set aside. Line another half-sheet baking pan with parchment paper; set aside.
Have the pie dough ready to roll out. Divide the dough in half. Use one half to press into the prepared rectangular pan as thinly and evenly as possible including the sides. Chill while you roll out the stars and stripes.
Roll out the other half of the dough between two lightly floured pieces of parchment paper (using low FODMAP flour, of course) to 1/4-inch (6 mm) thick. Cut out 3 strips measuring about 1 inch (2.5 cm) across and 14 inches (35.5 cm) long. Then cut 3 strips that are about 1 inch (2.5 cm) across and 8 inches (20 cm) long and then cut out a few stars with a star shaped cookie utter that is about 1 1/4-inches across (3 cm). Sprinkle coarse sugar on the “stars and stripes” and gently press into the dough. Chill these as well while oven preheats.
Position racks in upper and lower third of oven. Preheat oven to 425°F/220°C.
Prick the bottom of the patted in crust. Bake the crust and the “stars and stripes” until golden brown. The bottom crust itself will take about 20 minutes; the stars and stripes will bake more quickly, about 10 to 15 minutes. You might have to remove the stars sooner than the stripes, in which case just transfer them to a cooling rack. Cool all of the stars and stripes and the bottom crust on a rack(s) until needed.
For the Blueberry Filling: Place half of the blueberries in a saucepan (you can do this by eye) and crush them lightly with a potato masher or a sturdy fork. Stir in the sugar. In a small bowl stir together the cornstarch, lemon juice and water to make a fluid slurry, then stir into the crushed blueberries. Cook over medium heat until the mixture starts to thicken, about 5 minutes, stirring frequently. Remove from the heat, and stir in the remaining blueberries. Allow to cool slightly. When thick (it should hold its shape), and barely flowable spoon the blueberries into the upper left hand corner of the pie crust, using your eye to determine a good size area to cover. Mine ended up being about a scant quarter of the pan. Use the image to guide you in creating this rectangular shape.
For the Strawberry Filling: Place half of the strawberries in a saucepan (you can do this by eye) and crush them lightly with a potato masher or a sturdy fork. Stir in the sugar. In a small bowl stir together the cornstarch, lemon juice and water to make a fluid slurry, then stir into the crushed strawberries. Cook over medium heat until the mixture starts to thicken, about 5 minutes, stirring frequently. Remove from the heat, and stir in the remaining strawberries. Allow to cool slightly; it should still be a tad fluid. Spoon the strawberry filling onto the remaining area of the Flag Slab Pie.
Lay the stripes atop the strawberries, using the image to guide you, trimming to fit as needed. Arrange the sparkly stars over the blueberries. Flag slab pie is ready to serve and is best served the day you assemble it.