American Flag Pie
Ingredients
- 2 ½ cups all-purpose flour for crust
- 1 teaspoon salt
- 2 tablespoons granulated sugar for crust
- 1 cup cold unsalted butter, cubed 2 sticks
- 6–8 tablespoons ice water
- 3 cups sliced fresh strawberries or raspberries
- 2 cups fresh blueberries
- ¾ cup granulated sugar divided
- ¼ cup cornstarch divided
- ½ lemon, zest and juice
- 1 teaspoon vanilla extract divided
- 1 pinch salt for filling
- 1 tablespoon butter to dot the filling
- 1 egg beaten with 1 teaspoon water (egg wash)
- coarse sugar optional, for sparkle
Instructions
- Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter until the mixture resembles pea-sized crumbs.
- Drizzle in ice water, one tablespoon at a time, until dough comes together. Divide into two disks (one slightly larger), wrap, and chill at least 1 hour.
- In a bowl, mix sliced strawberries with ½ cup sugar, 2 tablespoons cornstarch, half the lemon zest/juice, ½ teaspoon vanilla, and a pinch of salt. Set aside.
- In a separate bowl, mix blueberries with ¼ cup sugar, 2 tablespoons cornstarch, remaining lemon zest/juice, ½ teaspoon vanilla, and a pinch of salt.
- Roll out the larger dough disk into a 12-inch circle and line a 9-inch pie plate, leaving overhang. Chill while preparing the top.
- Roll out the second dough disk into a 10×12-inch rectangle. Cut five ¾-inch-wide strips and about 10–12 stars using a small cookie cutter.
- Spoon blueberry mixture into the upper-left corner of the crust. Fill the remaining area with the strawberry mixture. Dot with butter.
- Lay dough strips horizontally over the strawberries to form stripes. Arrange stars over the blueberries. Fold and crimp edges to seal.
- Brush top crust with egg wash and sprinkle with coarse sugar if using.
- Bake on a rimmed sheet at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for 30–35 minutes more until golden and bubbly.
- Cool on a rack for at least 3 hours before slicing to allow the filling to set.
Notes
Picture this: a sun-drenched backyard, the smell of burgers wafting from the grill, kids chasing bubbles across the lawn, and a show-stopping American Flag Pie cooling on the picnic table—its berries practically glittering under the summer sky. Few desserts capture the spirit of a red-white-and-blue celebration quite like this one. It’s part pie, part edible work of art, and entirely delicious. Whether you’re gearing up for the Fourth of July, Memorial Day, or simply want a sweet slice of patriotic flair on any random Tuesday, this recipe has you covered in style.
Why You’ll Love American Flag Pie
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Instant Festive Vibes – That bold flag design makes everyone smile (and whip out their phone for photos).
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Flavor Fireworks – Sweet strawberries, juicy blueberries, and a flaky, buttery crust create a combo that’s fresher than a summer soundtrack.
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Customizable Canvas – Swap the fruit, tweak the filling, or play with decorative crust cut-outs—this pie is as flexible as your holiday plans.
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Surprisingly Simple – The “wow” factor looks elaborate, but you’ll be shocked by how easily the stripes and stars come together.
Ingredients & Smart Swaps
Makes one 9-inch pie—about 8 generous slices
For the Crust
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2 ½ cups all-purpose flour
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1 teaspoon salt
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2 tablespoons granulated sugar
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1 cup (2 sticks) cold unsalted butter, cubed
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6–8 tablespoons ice water
Shortcut: No shame in using two store-bought pie-crust rounds. Keep them chilled so they’re easier to cut into stars and stripes.
For the Filling
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3 cups sliced fresh strawberries (or raspberries)
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2 cups fresh blueberries
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¾ cup granulated sugar, divided
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¼ cup cornstarch, divided
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Zest & juice of ½ lemon
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1 teaspoon vanilla extract
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Pinch of salt
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1 tablespoon butter (to dot the filling)
Berry swap: Blackberries work beautifully in place of blueberries—just mind the deeper color. And frozen fruit is totally fine; thaw and drain first so the pie doesn’t turn soupy.
Finishing Touch
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1 egg, beaten with 1 teaspoon water (egg wash)
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Coarse sugar for sparkle (optional)
Gear Check
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9-inch pie plate
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Rolling pin
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Small star-shaped cookie cutter (about 1 inch)
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Sharp paring knife or pastry wheel
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Pastry brush
Step-by-Step: Bringing the Flag to Life
1. Mix & Chill the Crust
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Whisk flour, salt, and sugar in a large bowl.
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Cut in the cold butter until pea-size crumbs form. A pastry blender or your fingertips works great—just keep everything icy cold.
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Drizzle in ice water, one tablespoon at a time, tossing with a fork until the dough starts clumping.
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Divide into two disks (one slightly larger for the base). Wrap in plastic and chill at least 1 hour.
Pro tip: Cold dough = flaky layers. Pop your rolling pin in the fridge too for extra insurance.
2. Prep the Strawberry Stripes
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Stir sliced strawberries with ½ cup sugar, 2 tablespoons cornstarch, half the lemon zest/juice, ½ teaspoon vanilla, and a tiny pinch of salt. Set aside.
3. Prep the Blueberry Stars
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Combine blueberries with ¼ cup sugar, 2 tablespoons cornstarch, remaining zest/juice, ½ teaspoon vanilla, and a pinch of salt.
4. Roll & Line
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On a lightly floured surface, roll the larger dough disk into a 12-inch circle.
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Ease it into the pie plate, letting the excess overhang. Chill while you craft the top.
5. Design the Top Crust
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Roll the second disk into a rectangle roughly 10 × 12 inches.
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Using your pastry wheel, slice five ¾-inch-wide strips: these become the red and white “stripes.”
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From the remaining dough, stamp out about 10–12 stars with your cookie cutter.
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Gather scraps, reroll, and cut more stars if needed.
6. Assemble
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Spoon blueberry mix into the upper-left quadrant of the pie—think “star field.”
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Fill the remaining area with the strawberry mixture to create the stripes section.
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Dot fruit with small butter pieces for extra gloss.
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Lay dough strips horizontally across the strawberry area, trimming to fit.
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Arrange dough stars over the blueberries.
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Fold and crimp the bottom crust’s excess to seal everything in.
7. Bake to Glory
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Brush crust with egg wash and shower with coarse sugar.
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Bake on a rimmed sheet at 400°F (200°C) for 20 minutes.
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Lower to 350°F (175°C); bake 30–35 minutes more, until the crust is deeply golden and fruit juices bubble thickly.
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Shield the edges with foil if they brown too fast.
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Cool on a rack at least 3 hours so the juices set—resist the urge to slice early!
Serving Suggestions
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Classic Scoop – Vanilla ice cream is mandatory for fireworks-level contrast.
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Berry Fiesta – Garnish plates with extra fresh berries for double patriotic punch.
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Whipped Cream Lace – Pipe little rosettes around the rim if you’re feeling fancy.
Love Those Leftovers
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Fridge – Cover loosely; keeps 3–4 days. Briefly reheat individual slices in a 325°F oven to revive the flaky crust.
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Freezer – Wrap slices in foil and store up to 2 months. Thaw overnight in the fridge, then warm through.
Variations to Keep Things Fresh
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Stone-Fruit Flag – Swap strawberries for sliced peaches or cherries.
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Nut-Crust Twist – Use a graham-pecan crust for a Southern vibe—perfect with sweet tea.
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Star-Spangled Hand Pies – Cut smaller circles, add fruit, fold, crimp, and bake for grab-and-go treats.
For another whimsical dessert showpiece, check out our Cotton Candy Cake—it’s like a carnival and a bakery had the sweetest baby ever.
Health Perks Hidden in Every Bite
Yes, pie is indulgent—but the berry-rich filling still offers antioxidants galore. Blueberries in particular have been linked to benefits ranging from brain health to improved heart markers. Dig deeper into the science with this Healthline overview—then come back for another slice knowing you’re treating yourself and doing your body a favor. Win-win!
Frequently Asked Pie-triotic Questions
Can I use canned pie filling?
You can—but expect a sweeter, softer texture. Fresh or frozen berries give brighter flavor and hold their shape.
My stripes slid after baking. Help!
Chilling the fully assembled pie for 15 minutes before popping it into the oven firms up the dough so the design stays crisp.
What’s the best way to transport it?
Bake the pie in a disposable foil pan, cool completely, and nestle it in a sheet-pan “tray” lined with a dish towel. no rogue blueberry juice on your car seats!
Make It a Full Patriotic Spread
Pair your American Flag Pie with these festive treats from our kitchen to yours:
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A slice of nostalgic pink Mother’s Day Chiffon Cake for pastel-loving guests.
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Bite-size Red Velvet Cake Pops that disappear faster than sparklers fizzle.
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Gooey Choco Chips Cake for the chocoholics in the crowd.
Each dessert adds its own flavor melody to your summer cookout—and they all travel beautifully in picnic baskets.
The Story Behind the Stars & Stripes
The concept for an American Flag Pie isn’t new—food bloggers have been baking patriotic pastries since at least the early 2000s—but its roots stretch back much further to the tradition of decorative pie art. Early American cooks often wove intricate latticework or used small pastry cut-outs to denote fillings. Fast-forward to today, and the flag design serves as a delightful nod to both culinary creativity and national pride. It’s the kind of edible Americana that sparks conversation (and second helpings).
Final Slice of Wisdom
When you set an American Flag Pie on the table, you’re doing more than serving dessert—you’re sharing a centerpiece that tells a story of summer evenings, backyard laughter, and the sweet taste of freedom. From the flaky crust to the vibrant berries, every bite feels like a mini celebration.
So roll up your sleeves, crank some tunes, and let your kitchen turn star-spangled. Here’s to crumbly crusts, juicy berries, and the simple magic of gathering around something homemade and heartfelt. Happy baking—and may your pie be as bright and bold as the fireworks exploding overhead.