This American Flag Pie is the perfect dessert for 4th of July, Memorial Day, Flag Day, and any other patriotic celebration you can think of this summer! The blueberry and cherry pie fillings can be swapped with your favorite red or blue fruits to make your favorite pie with the stars and stripes!
American Flag Pie
I have no idea where I first saw the idea for this American flag pie, but it’s all over the internet (although I think it’s possible that King Arthur Flour started it).
Some call it Old Glory Pie, some Stars & Stripes Pie, but they are all the same concept: dividing a pie into sections so that one part represents the blue of the American flag while the other part represents the red of the flag, then decorating the top with stripes and stars cut out of pie dough.
I went with blueberry and cherry fillings, but for the “blue” part, you could also use the same amount of blackberries instead of blueberries, or a mix of the two.
For the “red” part, I was still feeling cherry pie and had been recipe testing a bunch of cherry pie filling, so that’s what I used. I made a full batch and just used 3/4 of it, using the rest in some brownies that may or may not be making their way to the blog sometime soon.
If cherry pie isn’t your thing, try using 3/4 of the recipe for strawberry rhubarb filling, raspberries (just use 3/4 of the filling recipe for this blackberry pie except with raspberries in place of the blackberries), or a mix of strawberries, raspberries, and cherries.
I use the same perfect pie crust recipe for every pie I make. Again, since we aren’t doing a full lattice crust here, there will most likely be extra pie crust strips leftover. I like to sprinkle them with cinnamon-sugar and bake in the oven at 350 degrees F for 12 to 15 minutes until they are golden brown. They’re so yummy! Just watch them though, because they can burn easily if you aren’t paying attention.
How to Assemble an American Flag Pie
To create the blue and red separation between the different pie fillings, tear off a piece of aluminum foil and fold it over itself a few times to create a strip. Then bend it to create a right angle and set this in the bottom pie crust that has already been rolled out and used to line the pie dish.
Hold the piece of foil in place while you fill the 1/4 area with the blueberry filling, then spoon the cherry filling into the other 3/4’s of the pie.
Remove the aluminum foil and lay strips of pie crust dough across the top of the cherry filling to create the stripes of the flag. Cut out stars using a small cookie cutter (my kids had one in their play kitchen that I confiscated to use for this pie) or a free form them using a sharp knife and lay them gently on top of the blueberry pie filling.
Finish the edges of the pie by crimping or fluting the crust, then brush the stars and stripes with egg wash and sprinkle with sugar, if desired.
Bake the pie for 20 minutes at 425 degrees F, then decrease the temperature to 350 degrees F and continue to bake for another 30 to 35 minutes. Don’t be like me and forget to use a pie crust shield with this pie. It’s something I almost always do with my pies, but somehow this time around I just forgot.
Be sure to let the pie cool for at least 3 to 4 hours before serving. Otherwise you will be spooning out a gloppy mess!
More 4th of July Recipes
- Red, White, and Blueberry Bacon Burger with Basil Aioli
- Berry Breakfast Bagel French Toast Casserole
- All-American Hamburger with Crispy Onion Strings & Burger Sauce
- Red, White, and Blueberry Cream Pie
- Layered Rainbow Jello (just use red and blue instead of rainbow colors!)
- Best Soft & Chewy M&M Cookies (use red, white, and blue M&M’s for an easy Independence Day treat!)
- Sweet & Sticky Copycat J Dawg’s Hot Dog Sauce
- S’mores Bars
- See all my 4th of July recipes here!
- And get all of my pie recipes here!
HAVE YOU TRIED THIS RECIPE?
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