American Flag Pie + Video

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

It’s good to be home! The video shoot last week was quite the whirlwind– we shot 14 videos as well as a couple promo videos for my upcoming cookbook. The purpose was to get ahead on content so I have some recipe videos to show you in the upcoming months before my world changes completely. 🙂

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

But let’s focus on right now. And right now it’s all about p-i-e! I’ve been dying to show you this American flag pie for 2 weeks straight. I made it right after Memorial Day in preparation for 4th of July. I know I’m a little early posting it today, but I couldn’t hold back any longer. My friends, this is the most wonderful pie to ever come out of my kitchen.

By the way, want to see me make it from start to finish? Preparing the pie crust, filling, shaping the crust, decorating, baking, etc? Tune in today on my Facebook page at 1pm for a LIVE video. (Update: here is the full recipe on Facebook LIVE!)

Not only that, I have a super quick 1 minute video we shot last week:

Not so tricky, right?

Mixed berries for American flag pie on sallysbakingaddiction.com

First thing’s first: make sure you’re using a quality pie dough. This American flag pie, inspired by King Arthur Flour, starts with homemade pie crust. I recommend homemade simply because you have total control over the texture. This homemade pie dough makes 2 pie crusts: one crust for the bottom and one crust for the top. It’s the recipe I’ve been swearing by for years and it combines both shortening and butter to deliver the perfect blend of buttery + flaky. We’re talking layers and layers of flakes! Read here for why both fats are crucial. And don’t forget my pie crust mantra I’ve drilled into your head time and time again: cold cold cold.

Fillings for American Flag Pie on sallysbakingaddiction.com

American Flag Pie Filling

For the fillings, keep it simple. You’ll divide the pie into 1/3 and 2/3 portions. The smaller portion for the blue filling, the larger portion for the red filling. Blue filling = blueberries and blackberries. Red filling = strawberries and cherries. Want to substitute? You can use all blueberries or all blackberries, you can use all strawberries, you can use raspberries instead of cherries, you can use all cherries, etc. As long as you’ve got 1/3 blue and 2/3 red, you’re golden.

To prepare the fillings, mix cornstarch + sugar together then divide up between both bowls. Add lemon juice + almond extract to each. That’s IT. (I strongly recommend almond extract. Taste testers couldn’t stop raving about the added flavor!)

Just use a piece of aluminum foil folded over a few times to help you divide up the filling. Don’t worry, it will be removed before the pie is baked. Just like this:

How to make American Flag Pie on sallysbakingaddiction.com

REMEMBER THIS! When adding the fillings to the bottom pie dough, don’t just pour right in– rather, spoon the fillings in and leave all the extra liquid in the bowls. You don’t want all that liquid in the pie. Your fillings will be soggy and won’t set up properly. It’s a mess.

For the American flag decoration, roll out your 2nd pie dough and cut into stars and stripes. For the stars, you’ll need a cute little star cookie cutter. I used the 1.5 inch size. Anywhere around that tiny size works! For the stripes– just cut pie dough into strips. It’s that simple.

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

You can totally show off at your next summer picnic with this beauty.

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

American Flag Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom and 1 for flag design)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (35g) cornstarch
  • 1 cup (100g) blueberries
  • 1 cup (100g) blackberries
  • 2 cups (300g) chopped strawberries
  • 2 cups (450g) halved dark sweet cherries
  • 2 teaspoons lemon juice, divided
  • 1/2 teaspoon almond extract, divided
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Equipment

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: 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 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries/cherries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). 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 9x2 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 crust, dividing it into 1/3 and 2/3 sections as pictured above.
  5. Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
  6. Design the flag: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches 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 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to 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.
  7. Lightly brush the pie crust with the egg wash mixture. Sprinkle with coarse sugar, if desired.
  8. 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°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  9. 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 in the refrigerator for up to 5 days.

Make ahead tip/freezing: A couple ways to make ahead of time! Make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared fillings can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing BowlsPastry Blender | Wooden Rolling PinClear Scalloped Pie DishStar Cookie Cutters | Pizza CutterPastry Brush

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make an easy American Flag Pie! Mixed berry fillings and flaky pie crust recipe on sallysbakingaddiction.com

58 Comments

Comments

  1. Elly van Dongen on June 26, 2017 at 9:55 pm

    Hi Sally, Can you also use Frozen fruit? Or canned Cherry’s?

    • Sally on June 27, 2017 at 11:07 am

      I don’t recommend either– too liquid-y. I recommend fresh.

      • Elly van Dongen on June 27, 2017 at 12:40 pm

        Thanks Sally:)



  2. Esha on July 1, 2017 at 5:30 pm

    Do you think I could replace cherries with raspberries? I don’t have the patience to pit that many cherries lol. I mean strawberries and raspberries go well together. I’m just unsure how well raspberries do in pie.

    • Sally on July 2, 2017 at 10:48 am

      You could, yes– the red filling will be a little extra juicy that way.

  3. Meghan Sinn on July 2, 2017 at 3:34 pm

    Can I use just strawberries and blueberries? I have picky eaters 🙁

    • Sally on July 3, 2017 at 3:23 pm

      That would be fine– cut the strawberries into large chunks. It may be quite gooey since they are much juicier than cherries.

  4. Mia on July 3, 2017 at 4:34 pm

    I made the pie yesterday! I don’t have an Instagram account or else I would share a picture. It was fun making the top of the pie with the stars and the stripes 🙂 Personally, I thought the red side tasted better than the blue. lol. I am excited to share the pie with my sisters, who both love fruit (more than I do).

  5. bryan gunter on July 6, 2017 at 6:40 am

    Sally ,

    After receiving several 4th of July pie recipes in my inbox my daughter chose this one. I used all fresh fruit and removed pits from 2 lbs. of cherries, that look a little bit of time, (froze remaining for smoothies). I used Pillsbury frozen pie crust to save some time and other than I should’ve put the dough in the oven to set it prior to putting in the filling, the pie turned out just like the picture. I used an off set spatula to measure the strips for the width and free lanced the stars.

    If the pie makes it to the next day, the color drains a little out of the cherries and strawberries, but still tastes good with Ben and Jerry’s vanilla ice cream.

    I would make it again…5 stars.

    • Sally on July 6, 2017 at 2:30 pm

      So glad you chose this pie as the winner and loved it– thank you for reporting back!

  6. Angela on July 3, 2018 at 9:05 am

    Making this tonight!! I’m waiting for Amazon to get my cherry pitter to me today and I’m ready to bake!!! Pie dough is chilling in the fridge AND I whipped up a batch of the no-churn ice cream recipe you shared a couple of weeks ago 🙂 Just plain vanilla. Because who doesn’t want ice cream with their pie? Especially when it’s 120902349 degrees out in PA this week! Can’t wait to post the results. XOXO! Happy 4th.

    • Sally on July 3, 2018 at 1:49 pm

      It’s sooooooo hot!! I hope you love the pie AND the ice-cream!

  7. Katie on July 5, 2018 at 9:41 am

    I’m 18 and never baked a pie before and I had so much fun with this!! My family loved it too 🙂

    • Sally on July 5, 2018 at 12:29 pm

      I’m so happy that you tried your first pie, Katie! Just warning – they can be kind of addicting to make 😉

Reviews

  1. Katie on July 5, 2018 at 9:41 am

    I’m 18 and never baked a pie before and I had so much fun with this!! My family loved it too 🙂

    • Sally on July 5, 2018 at 12:29 pm

      I’m so happy that you tried your first pie, Katie! Just warning – they can be kind of addicting to make 😉

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