
Yields:
8 - 10 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Cal/Serv:
530
Classic strawberry or blueberry pie is great and all, but this American pie is the edible centerpiece every 4th of July party table needs! Filled with fresh summer fruits and brimming with personality, this is the most festive treat from sea to shining sea! The best part? It's so easy to make. Just be prepared to mediate the fights that will surely break out when people are choosing who gets the stars and who gets the stripes.
The dough:
We’re using our best pie crust recipe here, but feel free to swap in store-bought pie dough for a lower lift (you’ll need 2 boxes). You'll need to cut and shape the pieces so that they fit the baking sheet in a single layer, but don’t re-roll the dough. Re-rolling the dough will overactivate the gluten, resulting in a tough and dense crust, and let’s be honest, there are already enough tough and dense family members at your party.
The fruit:
We opted to use strawberries for the “stripes” here, but you could also use any other red summer berry or pitted cherries (keep in mind that cherries and other darker fruits will be less vibrant than strawberries, and that the tarter the fruit, the more sugar you’ll want to add).
The baking:
The pie crust will look nearly done after the first 20 minutes of baking, but be patient—the pie needs the additional 25 to 30 minutes in the oven for the bottom crust to cook fully. Tenting the pie with foil will keep the crust from becoming too dark as it bakes. Allow the pie to cool at least an hour before serving. We know warm pie sounds divine, but the filling won’t be set up at that point, and you’ll have a sticky mess on your hands! Try serving this pie à la mode with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 3
batches pie crust, chilled at least 2 hours, divided
All-purpose flour, for dusting
- 2 lb.
fresh strawberries, quartered
- 1/4 cup
plus 3 Tbsp. granulated sugar, divided
- 1/4 cup
plus 2 Tbsp. cornstarch, divided
- 1 1/2 tsp.
finely grated lemon zest, divided
- 1 Tbsp.
plus 2 tsp. fresh lemon juice, divided
Kosher salt
- 2 cups
fresh blueberries or 1 lb. frozen, thawed, drained
- 1
large egg
- 1 Tbsp.
heavy cream
Directions
- Step 1Arrange a rack in center of oven; preheat to 400°. On a lightly floured surface, combine 2 batches pie dough and roll to a large rectangle about 15” x 12”. Transfer to a quarter sheet pan (12” x 9 1/2”). Gently press dough into edges and corners of pan. Trim any excess dough, leaving about a 1/2” overhang around edges of pan. Fold overhang under edges of pan. Crimp with your fingers or tines of a fork. Refrigerate until ready to use.
- Step 2On lightly floured surface, roll remaining batch pie dough to a rectangle about 12” x 9”. Using a small star-shaped cookie cutter or paring knife, cut out 9 to 12 (depending on size of your stars) stars from one corner section of dough. Using paring knife, cut 3 (9” x 1”) strips and 2 (12” x 1”) strips from remaining dough (these will be your stripes). Arrange stars and strips on a baking sheet and refrigerate until ready to use.
- Step 3In a small pot over medium heat, cook strawberries, ¼ cup sugar, ¼ cup cornstarch, 1 tsp. lemon zest, 1 Tbsp. lemon juice, and a pinch of salt, stirring frequently, until glossy and thickened, 5 to 10 minutes. Transfer to a medium bowl and let cool. Wipe out pot.
- Step 4In same pot over medium heat, cook blueberries, a pinch of salt, and remaining 3 Tbsp. sugar, 2 Tbsp. cornstarch, ½ tsp. lemon zest, and 2 tsp. lemon juice, stirring frequently, until glossy and thickened, 5 to 10 minutes. Let cool.
- Step 5In a small bowl, whisk egg and cream to combine, then brush on the bottom of the pie where you will be making the "L" shape.
- Step 6Arrange one of the shorter strips upright in upper left corner of the flag, pressing and bending at a 90° angle in a backward “L” shape, to form a border between the strawberry and blueberry fillings. Fill upper left corner with blueberry filling. Fill remaining dough with strawberry filling.
- Step 7Arrange stars over blueberry filling. Arrange remaining strips about 1” apart over strawberry filling.
- Step 8Brush edges dough and stars and stripes with egg wash.
- Step 9Bake pie for 20 minutes. Tent pan with foil, reduce oven temperature to 350°, and continue to bake until filling is bubbling and crust is golden brown, 25 to 30 minutes more. Let cool at least 1 hour before serving.
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