American Flag Pie + Video

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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. 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

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

All Comments

  1. This is SO COOL!!!! The only problem is … I’m Canadian! I guess if anybody gave me a hard time, I could just offer them a slice for instant forgiveness … right?!

  2. Hey Sally, I love the cute stars and I am always in when it comes to berries and pie.
    I’ve seen you use this wonderful light blue background for a while. May I know where you got it from? I find it really contrasts beautifully baked goods. Oh, and your pictures are divine! Thanks so much for the inspiration.

  3. This looks amazing, Sally! I’ve never had all those berries mixed together…I bet it’s so good! And the flag is totally cute 🙂 My difficulty would be that I would want a piece with stars, because stars, but I would want the cherry side of the filling 😉 (two pieces: excellent solution!)

  4. Oh my gosh, this is adorable! Thank you so much for the video. As always, I tend to think “fancy” baked goods like this are going to be too difficult for me… and then I watch your videos and realize I can totally do that! 🙂

  5. This looks delicious and is so creative for the holiday! My mom made her own pie crusts growing up and I have been nervous to try it, but I will definitely have to with this one! Also, do you mind me asking where you got that rolling mat out with the inches listed in your video? Thank you! 

  6. I love your make ahead tips! I was wondering what you think of making it on sunday to take on vacation and eat on tues the 4th? Would it be ok to make and put in fridge until then or will crust get soggy? If you think that will work is is best to cover with plastic wrap or foil? Thanks so much!

    1. Absolutely! I’d keep it in the fridge. Make sure you let it cool completely at room temp before covering and storing in the fridge.

  7. I’ve always used pre made crusts, but this video and post has inspired me to make a double homemade crust and your recipe looks perfect.  My husband loves blueberry pie and I saw your recipe you posted for the pie.  Will try it for his birthday in a couple of weeks.  

    1. You’ll taste the difference in homemade, plus I find homemade is a little thicker and sturdier! Makes one tasty pie. Let me know how it goes!

  8. I love this pie idea! I love to make fruit pies and can’t wait to try this one. Off to pick fresh strawberries this week! Thanks for the creation.

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

  10. Hi Sally!
    In love with this pie!!! I must make it!!  But first I will be making a cherry & an apple pie to bring to a family gathering (by request) later this month.  I think I’ll try the salted caramel version of the apple pie this time.  Cannot wait to make (& eat!!) some pies! 🙂
    The lemon burst cookies from the bonus recipes were a HUGE hit!!  So soft & lemony & delicious!! Will definitely make again soon!

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

  12. Hi Sally,

    I just love this recipe and LOVED watching the facebook live (after the fact- thanks for posting the video!) last night. It inspired me so much that I just made the pie dough myself in between work calls! It was literally SO easy… your tip on being gentle with the dough is what stuck out to me, I’d always been so rough and then gotten upset when it fell apart.. this was literally the easiest crust ever. I was so amazed at my accomplishment! Will be making it for a 4th party next month!!

    1. OH and I should mention I also purchased about half of your supplies you posted, so thank you for that and thank God for same day amazon delivery! WOO!

    2. This makes me so happy. And WHY I blog in the first place! I had no idea how simple pie crust was until I began making it. It’s so intimidating before you give it a go! I’m so glad you enjoyed the process and are no longer afraid to make it yourself. Thank you so much for this comment, Sarah!

  13. So it looked beautiful but the consistency was like soup so much liquid. Followed the recipe, trying to figure out what went wrong 

  14. 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.

  15. 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!

  16. 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.

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