American Flag Berry Pie (Patriotic Blueberry‑Strawberry Dessert)

A Sweet Salute to Independence Day 🇺🇸

Fireworks pop, the grill’s still warm, and the last chorus of “God Bless America” drifts across the backyard. That’s when I bring out the American Flag Berry Pie, and conversation turns to pure applause. Half blueberry, half strawberry, all wrapped in a golden crust with sugar‑kissed stripes and stars—it’s the edible version of Old Glory. Sure, my crimped edges sometimes look like they’ve survived the Boston Tea Party, but nobody seems to mind once the fruity filling starts bubbling through the lattice.

My first attempt at a patriotic berry pie happened years ago when my daughter, then seven, announced that our flag cake “needed more crust.” Challenge accepted: I traded sheet‑cake batter for pastry dough, and suddenly the pie plate rivaled the fireworks display. Now it’s tradition—one I guard with a side of vanilla ice cream and an extra sparkler for the kids.

Whether you’re hosting the neighborhood, tailgating at a small‑town parade, or just craving a slice of summer nostalgia, this pie delivers the red, white, and blue in every bite. Plus, we’ll keep the tricks simple: pre‑bake the crust edge so it won’t slump, thicken juicy berries with cornstarch, and use a micro‑plane to shower raw sugar over the pastry for a crackling finish.

Porch‑swing debate: Do you serve pie à la mode or with whipped cream? Tell us in the comments—bonus points if you have a patriotic scoop like cherry‑vanilla!

Why You’ll Love This Recipe

Show‑stopping presentation without fancy tools—just a star cutter and a pizza wheel.
Dual fillings: tart blueberries + sweet strawberries for balanced flavor.
No soggy bottoms: a quick 8‑minute blind bake and a cornstarch slurry tighten the juices.
Make‑ahead friendly: crust and fillings can chill 24 hours.

Ingredient Notes & Swaps

Ingredient	Why It Matters	Swap Ideas
Double pie crust (homemade or store)	Buttery canvas for stars & stripes	Link to our Never‑Soggy Pie Crust tutorial for scratch method.
Blueberry Filling – 2 cups blueberries, ¼ cup sugar, 1 Tbsp lemon juice, 1½ Tbsp cornstarch	Deep blue field	Blackberries or mixed berries work.
Strawberry Filling – 3 cups diced strawberries, ½ cup sugar, 2 Tbsp lemon juice, 2 Tbsp cornstarch	Red stripes	Raspberries or strawberry‑rhubarb blend.
Coarse turbinado sugar	Sparkly crust crunch	Plain granulated + cinnamon dust.
Egg wash (1 egg + 1 Tbsp water)	Shiny golden finish	Milk wash for egg‑free.

Frozen berries OK: Use from frozen; increase cornstarch by 1 tsp per filling.

Equipment Checklist

9‑inch glass pie plate
Star‑shaped cookie cutter (1‑inch)
Pizza wheel or pastry cutter
Small saucepan (for fillings)
Baking sheet + cooling rack
Pastry brush

Step‑by‑Step Instructions

1 | Prep & Blind Bake Crust

Roll bottom crust into pie plate; dock with fork. Line with parchment + pie weights. Bake 8 minutes at 400 °F; remove weights; bake 4 minutes more. Cool while making fillings.

2 | Cook Fillings Separately

Blueberry: Combine blueberries, sugar, lemon juice in saucepan; cook 4 minutes until berries burst. Whisk cornstarch with 2 Tbsp water; stir in; simmer 1 minute until thick. Transfer to bowl; cool.
Strawberry: Repeat with strawberry ingredients, simmering 5 minutes until glossy.

3 | Assemble the Flag

Pour blueberry filling into upper‑left quarter of crust. Spoon strawberry filling into remaining area.
Roll second crust; cut five ¾‑inch strips for stripes; lay across strawberry half, trimming edges. Reroll scraps; cut 6–7 stars; nestle atop blueberry field. Brush pastry with egg wash; sprinkle coarse sugar liberally.

4 | Bake to Bubbling Glory

Place pie on foil‑lined baking sheet. Bake 25 minutes at 400 °F, then reduce to 375 °F for 20–25 minutes more until crust is deep golden and fillings bubble thickly. Tent edges with foil if browning too fast.

5 | Cool & Serve

Cool pie on rack 3 hours to set. Slice with sharp knife dipped in warm water for clean edges. Serve with vanilla ice cream—or for extra patriot points, a scoop each of strawberry and blueberry sherbet!

Pro Tips & Troubleshooting

Issue	Cause	Fix
Stars sliding	Warm pastry	Chill pie 10 min before baking.
Runny filling	Undercooked cornstarch	Bake until vigorous bubbling 5 min.
Pale crust	Low oven temp	Verify oven calibration; finish last 5 min at 425 °F.

Make‑Ahead & Storage

Crust: Wrap dough discs up to 3 days fridge or 3 months freeze.
Fillings: Cook and refrigerate 2 days; bring to room temp to assemble.
Leftovers: Store covered at room temp 24 h or fridge 4 days. Warm slices 10 sec microwave.

Serving Ideas & Pairings

Add a scoop of Homemade Blueberry Muffin Loaf crumbs toasted into streusel for crunchy garnish.
Pair with ice‑cold Sun Tea for porch sipping.

Nutrition Snapshot

Calories: 360 | Fat: 15 g | Carbs: 54 g | Fiber: 3 g | Sugars: 24 g

FAQ

Q1 – Can I use premade pie crusts?
Absolutely—use one for bottom and unroll a second for stripes and stars. Blind‑bake times stay the same.

Q2 – How do I prevent a soggy bottom?
Blind bake, cool, and start with thickened fillings. Also place pie on preheated baking steel.

Q3 – Can I swap berries?
Yes—blackberries or raspberries work; keep total berry volume 5 cups and maintain cornstarch ratio (1 Tbsp per cup juicy fruit).