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An easy-to-make American Flag Pie made with strawberry and blueberry pie filling with a golden sugared pie crust. This 4th of July dessert is perfect for all patriotic holidays, like Memorial Day, Flag Day, Labor Day, and more!
American Flag Pie
This festive red, white, and blue pie is perfect for a summer cookout. This beautiful, yet, easy-to-make patriotic pie is sure to grab everyone’s attention!
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Ingredients:
- Refrigerated pie dough rolls
- Strawberry pie filling
- Blueberry pie filling
- Egg wash
- Raw brown sugar (Turbinado sugar)
Instructions:
If you prefer to make your own fillings, feel free! The bake time will be the same. You can swap the pie filling with other red and blue fruit fillings if desired.
On a floured surface, roll out the first pie dough into a greased 9×13-inch baking sheet. Trim the edges to be flat and uniform.
Using some of the excess dough from trimming the edges, create a 4×4 inch wall in the upper left corner. Press the dough to the bottom of the dish so that the filling doesn’t seep out.
Fill that 4×4 square with the blueberry pie filling. Fill the remainder of the pie with the strawberry filling, using a spatula to spread evenly.
Take your other pie dough and roll it out to be 9×13. Cut five 1-inch thick strips. Cut three of those strips into 5-inch pieces for the top of the pie.
Take your remaining leftover pie dough and cut out 6 stars. Place those stars in the blueberry portion of the pie. Use what is leftover from the pie crust to create two braids and additional stars for the border.
Brush the pie dough with the egg wash and sprinkle the raw brown sugar over the egg wash. Bake on the center rack for 45 minutes.
Baking Tip
If you notice the edges of the pie browning faster than the center, line the edges with tin foil and continue to bake for the remaining time.
Storage
If you have leftovers, store them in an airtight container or cover the baking dish with foil. Refrigerate for up to 3 days.
More Desserts
American Flag Pie Recipe
American Flag Pie
Equipment
- 9×13 inch baking sheet
- Flour
- Rolling Pin
- foil
- Knife or kitchen scissors
- Basting Brush
- spatula
- Small star cookie cutter
Ingredients
- 2 refrigerated pie dough rolls
- 42 ounce can of strawberry pie filling
- 15 ounce can of blueberry pie filling
- Egg wash (1 egg whisked with 1 tablespoon of milk)
- 1½ tablespoon Raw brown sugar (Turbinado sugar)
Instructions
- Preheat oven to 400℉
- On a floured surface, roll out the first pie dough. Press the rolled-out pie dough into a greased 9×13 baking sheet, pressing the pie dough up the sides of the dish as well. Trim the edges to be flat and uniform.
- Using the excess dough from trimming the edges, create a 4×4 inch partition (like a little wall). Press that slightly into the bottom pie dish so that the filling will not seep out.
- Fill that 4×4 square with the blueberry pie filling. Fill the remainder of the pie with the strawberry filling, using a spatula to spread evenly.
- Roll the second container of pie dough to be 9×13 inches.
- Cut six 1-inch strips
- Cut three of the strips into 5-inch pieces and place those strips over the strawberry filling starting at the top, with the last strip ending in line with the bottom line of the blueberry partition.
- Place the remaining longer strips over the rest of the flag
- Take the leftover pie dough and cut out stars to go over the blueberry pie filling and border of the flag
- Create two 4-inch pie dough braids and place them over the blueberry partition.
- Brush the pie dough with the egg wash and sprinkle with the raw brown sugar.
- Bake on the center rack for 45 minutes (or until the dough is completely baked)
- Allow to cool for 5 minutes then serve and enjoy!
