Best American Flag Pie Recipe
Make the perfect American flag pie this 4th of July! This easy 6-ingredient recipe uses fresh berries and a pre-made crust for a stunning holiday dessert.
Equipment
- 1 9-inch pie dish
- 1 Aluminum foil
- 1 Small star cookie cutter
Ingredients
- 2 pre-made rolled pie crusts
- 3 cups fresh blueberries
- 4 cups fresh raspberries
- 1/2 cup sugar divided
- 4 tbsp cornstarch divided
- 1 large egg beaten
Instructions
- Prepare the crust: Carefully unroll one of the pie crusts and gently press it into your 9-inch pie dish. Crimp or flute the edges as desired, then place the dish in the refrigerator to keep the dough cold while you prepare the fillings.
- Mix the blueberries: In a medium bowl, gently toss the 3 cups of fresh blueberries with 1/4 cup of sugar and 2 tablespoons of cornstarch until the berries are evenly coated. Set aside.
- Mix the raspberries: In a separate medium bowl, gently toss the 4 cups of fresh raspberries with the remaining 1/4 cup of sugar and 2 tablespoons of cornstarch. Be gentle to avoid crushing the delicate berries.
- Arrange the fruit: Remove the pie dish from the fridge. Carefully spoon the blueberry mixture into the top left quadrant of the crust to represent the stars section. Fill the remaining space in the pie crust with the raspberry mixture, creating an even layer.
- Create the decorations: Unroll the second pie crust on a lightly floured surface. Using a small star cookie cutter, cut out several star shapes from one half of the dough. Cut the remaining half of the dough into 4-5 long, even strips (about 3/4-inch wide) using a sharp knife or pizza cutter.
- Assemble the flag: Carefully lay the pastry stars over the blueberry section. Then, gently place the dough strips horizontally across the raspberry section to create the stripes. Trim any excess dough from the edges.
- Apply the egg wash: Using a pastry brush, lightly brush the beaten egg over the stars, stripes, and the crimped edges of the pie crust. This will ensure a beautiful golden finish.
- Bake the pie: Place the pie on a baking sheet (to catch any potential spills) and bake in a preheated 400°F (200°C) oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C). If the crust edges are browning too quickly, carefully tent them with aluminum foil. Continue baking for another 35-40 minutes, or until the crust is golden brown and the fruit filling is thick and bubbling.
- Cool completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This crucial step allows the fruit filling to set properly.
