American Flag Pie + Video

American flag pie after baking

slices of American flag pie on red and blue plates

My friends, this is the most wonderfully festive pie to ever come out of my kitchen.

mixed berries on a white cutting board

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.

blackberry and blueberry pie filling in a glass bowl and strawberry and cherry pie filling in a glass bowl

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:

berry filling in pie dish with an aluminum foil divider between the blue and red sections of berries

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.

mixed berry pie topped with stars and stripes pie dough for a top crust

American flag pie with a slice removed and placed on a blue plate

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

slice of American flag pie with a scoop of vanilla ice cream on a blue plate with a fork

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American flag pie after baking

American Flag Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


How to make a patriotic American flag pie for 4th of July and all summer picnics! It’s delicious with homemade pie crust and mixed berry pie filling.


  • 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


  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 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 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.


  1. Make Ahead / Freezing Instructions: 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.
  2. Special Tools: Glass Mixing BowlsPastry Blender | Rolling PinClear Scalloped Pie DishStar Cookie Cutters | Pizza CutterPastry Brush | 10-inch Piece Aluminum Foil

American flag pie


  1. Oh! This pie is is gorgeous! I can’t wait to try it! Could I use just two cups of blueberries instead of blackberries?

    1. Sure can!

  2. Sharon Williams says:

    I made this pie for a bake-off at work. It turned out beautifully! I’ll keep you posted on the results!

  3. This may sounds dumb – but does the almond extract give it any almond flavor? I can’t stand almond flavor in cakes or cookies. I’ve learned through following your blog that not all added flavors actually equal same flavor in finished product. Thanks for your (or those that have made this!) input on almond flavor in taste. Thank you for all the great recipes, tips, and ideas.

    1. Not a dumb question at all– honestly, I don’t think it’s very much an “almond-y” flavor. It’s more like a sweet cake and amaretto flavor.

  4. I made this for Father’s Day this weekend, and it was awesome! Everybody loved it, especially my dad! For those worried, mine was super soupy right out of the oven, but after the 3 hours mentioned in the recipe, it thickened set up!

  5. This looks amazing. While I’m fairly talented as a baker, pies are my Mount Everest. They always end up being soupy/liquidity. I’ll have to try this recipe. Either I’m using too much liquid or not using a thickener. I’ll try cornstarch…usually the recipe I’ve tried only has about 2 Tbsp. of flour. 

    After I master my current creation (literally my creation too…doesn’t exist online) Butterscotch Blondie Cheesecake, I might have to give pies another go.

  6. Elly van Dongen says:

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

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

  7. 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.

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

    2. Good recipe but I very highly recommend blind baking the crust. I baked the pie for over an hour but with the amount of liquid created by the berries, the bottom of the crust was still very soggy even after this extended cooking time. I look forward to making this pie again but blind baking next time.

  8. Meghan Sinn says:

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

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

  9. bryan gunter says:

    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.

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

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

  11. Should I do a partial blind bake on the pie crust? Going to do a practice bake using a pre-made crust and not sure if it makes a difference. Thank you.

    1. Hi Wendy! There’s no need to blind bake the pie crust for this American Flag Pie. It bakes for long enough that the bottom crust is cooked through.

  12. Reposting because 5 stars were supposed to be checked. We loved this pie. Thank You.

  13. Hey Sally!
    I can’t wait to make this recipe. Will a 10.4 inch pie dish still work or will that be too big? Thank you!

    1. Hi Shelton, You will likely need to use a bit more than half of the dough for the bottom and either increase the filling amount slightly or have a thinner pie.

  14. Hey Sally,
    I don’t have shortening for the homemade flaky pie crust. But I do have the ingredients to make your delicious all-butter pie crust. Can I make the all-butter pie crust instead?

    1. Absolutely!

  15. Hi Sally,
    I made this pie for the 4th of July for our family cookout. It was a big hit and tasted delicious! I wish I could show you a picture of my pie!! It came out just like yours. This will definitely be on my holiday baking list. Thanks!

  16. Dava Donaho says:

    Hello! This is not the correct place to comment on your awesome Peach Cobbler recipe but I have to let you know, just like every one of your recipes , the cobbler is AMAZING!!! Perfect! Thank you for all your testing and precise directions that make every recipe a success!

  17. This was so much fun to make and my daughter loves the star and stripes detail plus pretty colors! I just made a trial run pie for 4th of July and this is definitely going to be the one! Only thing I did differently was bake the stars and stripes (made thinner – careful of breaking!) on a separate baking tray for 10 mins at 350°F (egg washed and sugar sprinkled on). Then placed them on after the pie was done baking for a cleaner look. Turned out great!

  18. I scrolled through the comments and did not see any mention of an allergy to almonds. Is there a possible substitute for the almond extract due to a severe allergy without a decline in the taste of the pie filling?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoe, we’d recommend swapping with vanilla extract instead. It will still be delicious!

  19. I was thinking of doing strawberry rhubarb for the red side. Just wondering your thoughts (if you think it will pair well with the blueberry/ blackberry) and any suggestions on if I should make any alterations on rhubarb amount or other (sugar/flavor) ingredients. Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ruby, rhubarb would be delicious! You can simply swap some of the strawberries for an equal amount of rhubarb. Hope it’s a hit!

  20. I’ve made this pie several times and it’s always a hit , it’s absolutely delicious and a visual treat. I’d like to make into a slab pie. Have you tried making it as a slab pie, and if so any tips? Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rosella, for a slab pie, we’d recommend following this recipe!

  21. making this for tomorrow! Love the idea! Thank you!

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