American Flag Pie

American Flag Pie
Celebrate Memorial Day with this stunning American Flag Pie! Photo: freepik

By Maria Ramos

Celebrate your patriotic spirit with a delightful and eye-catching American Flag Pie! This pie combines the classic flavor of sweet blueberries, tangy strawberries and a buttery crust in a festive design inspired by the American flag. Perfect for the 4th of July, Memorial Day, or any occasion you want to show your love for the Red, White, and Blue.

More Recipe: Buttermilk Pie with Pecan Crust

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 8-10

Yield: 1 round 9-inch pie


Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6-8 tablespoons ice water

Blueberry Filling

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Strawberry Filling

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For Egg Wash

  • 1 egg 
  • 1 tablespoon water
  • Coarse sugar (optional, for sprinkling)

More Recipe: Chocolate Caramel Hazelnut Pie

American Flag Pie
This Pie is a delicious festive dessert that will impress your guests. Photo: freepik


Step 1

Prepare the Pie Crust

In a large bowl, mix flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2

Make the Fillings

In a medium bowl, combine blueberries, sugar, cornstarch, and lemon juice. Mix gently to combine. In another medium bowl, combine strawberries, sugar, cornstarch, and lemon juice. Mix gently to combine.

Step 3

Assemble the Pie

Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk of dough to fit a 9-inch round pie dish. Transfer the dough to the pie dish, trimming any excess. Spoon the blueberry filling into a quarter section of the pie, forming a rectangle in the upper left corner. Fill the remaining part of the pie with the strawberry filling.

Step 4

Create the Flag Design

Roll out the second disk of dough. Cut out stars and stripes using a star-shaped cookie cutter and a knife or pizza cutter. Arrange the stars over the blueberry section and the stripes over the strawberry section. Beat the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash over the stars and stripes, and sprinkle with coarse sugar if desired.

More Recipe: Roasted Spiced Cranberry Pie

Step 5

Bake the Pie

Place the pie on a baking sheet to catch any drips. Bake for 45 minutes or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with foil to prevent burning.

Step 6

Cool and Serve

Allow the pie to cool completely on a wire rack before serving to ensure the filling sets properly. Enjoy this sweet treat with a scoop of vanilla ice cream for an extra special touch!

Nutrition Information (Per Serving)

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 60mg
  • Sodium: 220mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 3g
  • Sugars: 22g
  • Protein: 4g

Sensitivities: This recipe contains flour. If you have a sensitivity to gluten, use a gluten-free flour blend instead. The recipe includes butter. You can substitute with dairy-free alternatives such as vegan butter.

Allergens: This recipe contains eggs. If you're allergic to eggs, use an egg substitute that works well for baking.

More Recipe: Sweet Tarte Tatin Upside Down Apple Pie

Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.

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Made with in NYC by Julius Choudhury

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Cake Magazine: American Flag Pie
American Flag Pie
This pie is not only visually appealing but also delicious, featuring a sweet and tangy berry filling and a flaky, buttery crust.
Cake Magazine
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