There’s something so nostalgic and heartwarming about baking a pie for the Memorial Day Weekend (and Fourth of July) and this American Flag Pie is hands-down one of my favorite festive recipes to make. It’s patriotic, eye-catching, and, most importantly, delicious. I use a buttery homemade crust (don’t worry, store-bought works too!), then fill it with juicy strawberries, raspberries and blueberries to create that iconic red, white, and blue flag design.
This pie isn’t just a dessert – it’s a centerpiece. It’s the kind of dish that makes people say “wait, you made that?!” and then sneak a second slice when no one’s looking. I usually serve it slightly warm with vanilla ice cream or whipped cream, and it always disappears within minutes.
If you’re hosting or heading to a cookout this summer, bring this pie. I promise it’ll be the star of the dessert table!
American Flag Pie (Mixed Berry Version)
Ingredients
- For the Pie Crust (makes a double crust):
2½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) unsalted butter, cold and cut into cubes
6–8 tbsp ice water
Or use 2 store-bought pie crusts if you prefer! - For the Filling:
2 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
½ cup sugar (divided)
2 tbsp cornstarch (1 tbsp for each berry mixture)
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt - For Assembly:
1 egg (for egg wash)
1 tbsp milk or water
Extra flour for rolling
Small star-shaped cookie cutter (or a knife)
Directions
- Make the Pie Dough:
In a large bowl, mix flour, salt, and sugar. Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until dough comes together. Divide in two, form into discs, wrap in plastic, and refrigerate for at least 30 minutes. - Prepare the Fillings:
In one bowl, mix strawberries with ¼ cup sugar, 1 tbsp cornstarch, ½ tbsp lemon juice, ½ tsp vanilla, and a pinch of salt.
In another bowl, mix blueberries with the remaining sugar, cornstarch, lemon juice, vanilla, and salt. - Roll Out the Dough:
On a floured surface, roll out one disc of dough and fit it into a 9-inch pie pan. Trim edges. Set aside. - Create the Flag Design:
On a floured surface, roll out the second disc of dough. Cut out stripes using a knife or pizza cutter and stars using a small cookie cutter.
If the dough softens, chill it briefly before transferring to the pie. - Assemble the Pie:
Fill the top left quarter of the pie with blueberries.
Fill the rest with strawberries.
Arrange the stripes across the strawberries and place the stars over the blueberries. - Egg Wash:
In a small bowl, beat the egg with 1 tbsp milk or water. Brush over the crust decorations. - Bake:
Place pie on a baking sheet and bake at 400°F (200°C) for 40–45 minutes, or until the crust is golden and the filling is bubbling. Tent with foil halfway through if the crust is browning too quickly. - Cool:
Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Pro Tips:
- Chill your dough before cutting the stars and stripes—it’ll be easier to shape.
- Don’t skip the egg wash! It gives the crust that golden, bakery-style finish.
- If you like a sweeter filling, toss your berries with a little extra sugar before baking.
