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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.
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4.34 from 3 votes

American Flag Pie

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! 
Prep Time20 mins
Cook Time50 mins
Additional Time3 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 129kcal
Author: Amy Nash


Cherry Pie Filling

Blueberry Pie Filling

  • 1 ½ cups fresh blueberries**
  • 1 Tablespoon lemon juice
  • ¼ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon butter cut into pieces

Egg Wash

  • 1 egg
  • Coarse sugar for sprinkling if desired


  • 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.
  • Make cherry pie filling and cool completely. In a medium bowl, combine the blueberries, lemon juice, sugar, cornstarch, and butter.
  • 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 ¼ and ¾ division as shown in the pictures.
  • Spoon the blueberry filling into the ¼ section of the pie. Spoon the cherry pie filling into the other ¾ of the pie. Remove the foil dividing strip and discard.
  • 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.
  • 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.
  • 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.
  • Cool for 3 to 4 hours before serving so the pie can set up.


* 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.


Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg