How To Make American Flag Pie
This American flag pie is perfect for your 4th of July festivities. Enveloped in a crumbly crust and brimming with delicious berries.
In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, combine the strawberries and cherries together.
Stir ¼ cup of cornstarch mixture into blueberries/blackberries. Stir the remaining cornstarch mixture into strawberries/cherries.
Add 1 teaspoon of lemon juice and ¼ teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
Preheat oven to 400 degrees F.
Roll out the chilled pie dough:
On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth.
Fold the aluminum foil several times to form a 2-inch wide strip. Place into the crust, dividing it into ⅓ and ⅔ sections.
Spoon strawberry filling into a large section, leaving any excess liquid in the bowl. Spoon blueberry filling into the smaller sections. Again, discarding the excess liquid. Place the pie in the refrigerator until the top design is ready.
To design the flag:
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter.
Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12 to 14 stars. Re-roll any dough scraps if needed.
Remove the pie from the refrigerator, remove the aluminum foil strip, and add top decor to the pie. Stars over the blueberries; strips over the strawberries to form an American flag design.
Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
Lightly brush the pie crust with the egg wash mixture. Sprinkle with coarse sugar, if desired.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350 degrees F, and bake for an additional 30 to 35 minutes.
After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.
Cover leftovers tightly and store them in the refrigerator for up to 5 days.
- Calories: 127.12kcal
- Fat: 0.77g
- Saturated Fat: 0.18g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.23g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 30.17g
- Fiber: 2.52g
- Sugar: 23.23g
- Protein: 1.46g
- Cholesterol: 18.60mg
- Sodium: 9.74mg
- Calcium: 17.55mg
- Potassium: 164.45mg
- Iron: 0.55mg
- Vitamin A: 14.36µg
- Vitamin C: 24.59mg
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Pan-Fry & Skillet
Pan-Fry & Skillet