American Flag Pie Recipe

Posted July 3, 2018 by Stephanie

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

American Flag Pie Recipe |

It’s a red, white, and blueberry pie! Just quick note to share this American flag pie with you guys and to wish everyone a Happy Fourth! May there be a cookout and lots of pie!

I’m actually not very well practiced in the art of the pie – I think this may be my second ever fruit pie. The first was an apple crumble that was a resounding success. But that was years ago. With all the local fruit floating around and a long weekend, I thought it was time to try fruit pie again. But, I have to admit, I didn’t make the pie crust because, baby steps. Also, truth is, I had some store bought pie crust in the fridge that has been there for over a year.

I’m no pie expert, so, after walking home with 2 plus pounds of fruit, I did what everyone does in this day and age and I looked on the internet for a berry pie recipe. The American flag pies were too cute to resist and here we are! Mike helped with tracing out the strips because I’m not good at wavy things and I took way too long cutting out star shapes with a paring knife but I am so pleased with the results!

Also, I learned this: make sure you let your pie cool completely before slicing. I made the amateur pie mistake and cut into it when it was just the slightest bit warm and it wasn’t a perfect slice. Apparently pies need to be cooled completely so that they solidify. Solid or not, it did taste pretty darn good, especially with a scoop of fresh lemon ice cream :)

PS – If I was going to make this pie again I’d defintely precook the fruit before hand so that it sets up more solidly. I’d also go the par-baking route so that the pie crust stays crisp.

American Flag Pie Recipe
makes 1 pie

Blueberry Filling

  • 2 cups blueberries, washed and dried
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lime juice
  • 1 teaspoon freshly grated lime zest

Strawberry Filling

  • 4 cups strawberries, washed, dried, and quartered
  • 2/3 cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest


  • pie crust of choice, enough for a double crust
  • 1 large egg lightly beaten with 1 tablespoon water
  • sparkling sanding sugar

Pie filling loosely based on Bon Appetit

Heat the oven to 425°F.

Toss the blueberries together with the rest of the filling ingredients and set aside. Toss the strawberries with the rest of the filling ingredients and set aside.

Place the pie crust in your pie pan, crimp the edges, the put in the fridge. Cut out stars and strips of of the remaining pie crust. Place pieces on a baking sheet and keep cold in the fridge.

Make an aluminum foil pie dam by folding over a piece of aluminum foil several times until fairly stiff. I made my piece about 3 inch high strip. Fold in half so that it’s at a 90° angle. Place the aluminum foil folded strip into the pie and fill the 90° wedge with the blueberry filling and the remaining pie with the strawberry filling.

Top with the stars on the blueberry filling and strips on the remaining. Brush the stars and strips with the egg wash and top with sanding sugar.

Bake for 20 minutes, turn down to 375°F and bake for 30-35 minutes, until the filling is bubbling and the crust is nicely browned. Cover the top with foil if the stars and stripes brown too quickly.

Note: I used store-bough pie crust for a super easy pie, but your favorite pie crust recipe will work of course!


  1. WOW! You have done a tremendous job in styling the food and capturing those. In love with the concept already! I too would like to try some of these the soonest!

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