Mixed Berry Pie With Homemade Crust American Flag Pie

This patriotic-themed American flag pie dessert is one of the best treats for the 4th of July, along with the famous layered red, white, and blue strawberry blueberry panna cotta.

Why you’ll love this pie recipe?

This berry pie is a beautiful and fancy-looking dessert that will be a crowd-pleaser for holiday gatherings like the 4th of July, memorial day, thanksgiving, and Christmas. You can make this using fresh and frozen berries, so you can make this dessert any time you crave a triple-berry pie. Use any berries of your choice in the filling, or even combine them for more flavor. You can use store-bought pie crust to make this summer pie even easier.

Ingredients

For the pie crust: To make the butter and flaky pie crust at home, you will need good quality all-purpose flour, cold butter, salt, sugar, and ice-cold water. For the strawberry filling: Strawberries, cornstarch, sugar, vanilla extract, and salt. I have used fresh and ripe strawberries. You can use frozen ones but make sure you thaw them. For the blueberry filling: Blueberries, cornstarch, sugar, and vanilla extract. You can even combine blueberries with blackberries if you like them. See the recipe card below for a full list of ingredients and measurements.

Step-by-step Instructions

Step 1: Make the buttery, flaky pie crust

Combine the dry ingredients and add cubed cold butter and bring it all together using a fork or a pastry cutter. Small lumps of butter here and there are entirely OK, in fact, preferable. Then add in ice cold water, a tablespoon at a time, and gently knead until dough is formed.

Step 2: Mixed berry pie filling

The sliced strawberries and whole blueberries are tossed in cornstarch to absorb any moisture and thicken your filling as they bake. The amount of sugar you add depends on the sweetness of the fruit. Then give an additional flavor with vanilla, and you are done. Feel free to add any herbs, lemon zest if desired. Prepare both berries filling in two different bowls.

Step 3: Assemble the red, white, and blue patriotic pie

Divide the dough into two equal portions: I always love to make some extra dough to create different shapes and decorate or serve some pie fries with leftover pie dough for tea or coffee. Roll the dough and crimp the edges if desired: I have used a 9-inch pie pan for the recipe. Roll the dough into 12 or 13-inch rounds and transfer it to a pie plate. Press firmly against the bottom and edges. Crimp up the edges or simply press using a fork if desired. Trim off any extra dough. Spoon the fruit filling into the crust: I have placed two graham crackers at 90 degrees to create two sections in the crust. Filled ¼ with blueberry filling and the rest with strawberry filling 🙂 Cut out the stars and stripes: Roll the other half of the dough. Cut them to stripes of desired thickness using a pizza cutter, and use a star cookie cutter to cut them into stars of the desired size. Any extra stars and stripes can be used for decorating or served as a side later. Keep this on separate parchment paper. Brush it with egg wash and sprinkle some sugar.

Step 4: Bake the Pie

I have baked the stars and stripes separately (for about 8 to 12 minutes, respectively) to avoid any juices from the berries bubbling on top of them and staining it 🙂 But make sure you place these on top of the baked pie as soon as the pie is out of the oven. You can brush the crust with egg wash or heavy cream and sprinkle it with sugar to get a beautiful golden color. Bake this for about 35 to 45 minutes or until the crust develops nice golden color and the fruit is bubbly. Bake the stars and stripes for 8 and 12 minutes or until you get the desired color. Ask your kids (or your friends) to form stripes and stars using pizza- and cookie cutters – a perfect way to get everyone involved in the Independence Day celebrations.

Tips

The amount of sugar can be increased or reduced depending on the sweetness of the fruit. The amount of ice-cold water required may vary depending on the quality of the flour and weather conditions. So add 1 or 2 tablespoon at a time. To make this pie vegan, simply substitute butter with vegan butter. For the blue pie filling, I have used only blueberries. You can even add blackberries if needed, and for the red pie filling, you can use strawberries, raspberries, or even cherries.

Make ahead and store instructions

You can bake this pie one day ahead of time. Once it cools completely, cover it tight and store it at room temperature. You can also make the pie crust dough 5 to 6 days in advance and store it in the refrigerator until you are ready to use. Baked pie or pie dough can also be kept in the freezer for up to 3 months. Thaw it overnight before serving the pie or using the dough.

More Red White Blue Desserts

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