This post may contain affiliate links which won’t change your price but will share some commission.

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! 

An image of a cherry and blueberry pie decorated like the American flag.

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.

An image of an American Flag Pie.

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.

You could also just buy a refrigerated pie crust from the store, but it’s so easy to make them for yourself from scratch. Be sure to check out my post on how to make pie crust for all my tips and tricks for making the perfect crust!

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.

An image of a pie crust with a strip of tinfoil in it for making an American Flag pie.

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.

An image of a pie made with blueberry pie filling and cherry pie filling.

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.

An image of an unbaked cherry and blueberry pie that is decorated with strips of pie dough and stars of cut-out pie dough for a crust.

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

Be sure to FOLLOW ME on INSTAGRAMPINTERESTFACEBOOK, and TWITTER for more great recipe tips and ideas!
American Flag Pie
Yield: 10 servings

American Flag Pie

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

Cherry Pie Filling

Blueberry Pie Filling

  • 1 1/2 cups fresh blueberries**
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon butter, cut into pieces

Egg Wash

  • 1 egg
  • Coarse sugar for sprinkling, if desired

Instructions

  1. Preheat the oven to 425 degrees F. Prepare the pie crust and divide in half. Roll out the bottom crust and gently transfer it to a pie plate, trimming edges to fit.
  2. Make cherry pie filling and cool completely. In a medium bowl, combine the blueberries, lemon juice, sugar, cornstarch, and butter.
  3. Fold a piece of aluminum foil a few times to create a 2-inch wide strip. Bend the strip to create a right angle, then place it into the crust, creating a 1/4 and 3/4 division as shown in the pictures.
  4. Spoon the blueberry filling into the 1/4 section of the pie. Spoon the cherry pie filling into the other 3/4 of the pie. Remove the foil dividing strip and discard.
  5. Roll out the remaining pie crust dough. Cut out stars using a small cookie cutter or sharp knife, then cut remaining dough into strips using a pizza cutter or sharp knife. Decorate the top of the pie with the strips of dough and cut-out stars to represent the American flag. Flute the edges of the pie crust or crimp them with a fork.
  6. In a small bowl, beat the egg with 1 teaspoon of water. Carefully brush the egg wash over the stars and stripes of the top crust, then sprinkle with coarse sugar, if desired.
  7. Bake the pie for 20 minutes at 425 degrees F, then decrease the oven temperature to 350 degrees F and bake for another 30 to 35 minutes until golden-brown on top. Check the pie at about 20 minutes and cover the edges with a pie crust shield, if needed, to prevent them from getting too browned.
  8. Cool for 3 to 4 hours before serving so the pie can set up.

Notes

* I find it easiest to make the whole cherry pie fillingg recipe and use the leftovers for something else.

** You could also use blackberries, or a mix of both blueberries and blackberries.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 106 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 61mg Carbohydrates: 17g Fiber: 1g Sugar: 11g Protein: 1g

HAVE YOU TRIED THIS RECIPE?

RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!

Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!