American Flag Pie
A patriotic showstopper featuring sweet strawberries, juicy blueberries, and a buttery crust arranged in the stars and stripes of the American flag. Perfect for Fourth of July, Memorial Day, or any red-white-and-blue celebration.
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
To save time, you can use two store-bought pie crusts. Chill the assembled pie for 15 minutes before baking to help the design hold. The pie keeps for 3–4 days in the fridge and up to 2 months in the freezer (wrap slices in foil). Use frozen berries if fresh aren't available—just thaw and drain them first.