American Flag Pie

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough. Don't worry, it will firm up when it chills.

While this recipe calls for blueberries and strawberries, you can easily change it up a bit. Add raspberries, cherries, or rhubarb to the strawberries or use blackberries instead of or in addition to blueberries.

As you are rolling out the dough for the crust and stars and stripes, if it becomes too too soft to handle, just put it in the refrigerator for a few minutes.

  • Prep time: 1 hour
  • Cook time: 1 hour, 10 minutes
  • Dough chilling time: 1 hour
  • Yield: Serves 12

Ingredients

Crust:

  • 3 1/2 cups flour
  • 3 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 14 ounces butter (3 1/2 sticks), cut into cubes
  • 7/8 cup sour cream (that's 3/4 cup plus 2 Tbsp)

Strawberry filling:

  • 3 1/2 pounds strawberries, hulled, quartered
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 4 Tbsp cornstarch, flour, or minute tapioca

Blueberry filling:

  • 1 pint blueberries (about 0.6 lbs, 280 g)
  • 3 Tbsp sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 Tbsp cornstarch, flour, or minute tapioca

Egg wash:

  • 1 egg white
  • 1 teaspoon of milk or cream

Special equipment:

Method

1 Make the pie dough: Cut the butter into cubes and let sit out for a 10 minutes to take the chill off. Whisk together the flour, sugar, and salt in a large mixing bowl.

Add the butter and toss to coat with the flour. Using your (clean) hands, work the butter into the flour until the mixture resembles a coarse meal.

mix butter with flour to make pie dough for american flag pie mix butter until incorporated with the dough for american flag pie

Add the sour cream and mix with a fork until well incorporated.

add sour cream to dough mixture for flag pie crust

Knead with your hands until the mixture comes together as a ball. Divide into 3 equal sized balls of dough (it helps to use a kitchen scale).

form a ball of dough for pie crust for american flag slab pie form 3 rounds of pie dough for american flag pie crust

Form the balls into rectangular discs. Sprinkle with a little flour and wrap individually with plastic wrap.

Chill for 1 to 2 hours or overnight (can freeze this point if making several days ahead).

2 Make berry fillings: Put the quartered strawberries in a large bowl and toss with sugar, cornstarch (or flour, or minute tapioca), and orange zest.

make strawberry pie filling by combining sugar and strawberries coat strawberries with sugar for american flag pie filling

In a separate smaller bowl, put the blueberries, sugar, cinnamon, lemon zest, lemon juice, and cornstarch (or flour or minute tapioca), and toss to combine.

toss blueberries with sugar, lemon zest, cinnamon make blueberry filling for american flag pie

3 Roll out the dough for the bottom crust: Line the bottom of a 13 x 18-inch rimmed sheet pan with parchment paper.

Remove two dough discs from the refrigerator and let sit for 10 minutes to soften a bit. On a clean, lightly floured surface, roll out one disk to 11 x 17-inches and arrange on half of the sheet pan, with an inch of edge over the sides of the sheet pan.

Roll out the second disc and cover the other half of the sheet pan.

roll out bottom crust for american flag slab pie, part one roll out bottom crust for american flag slab pie, part 2

Fold the dough over along the edges and crimp.

Remove any excess dough from center. Form into a ball, then use your hands to roll into a long rope. Crimp that rope of dough and form a rectangle in one corner of the sheet pan. This is where your berries and stars will go. The dough will help keep the blueberries from running into the strawberries. (If you don't have excess dough at this point, no worries, you will later when you cut away the stars and stripes.)

form well for the blueberry filling in american flag pie crust

Put in the refrigerator to chill.

4 Make egg wash: In a small bowl, whisk together the egg white and milk or cream.

5 Roll out dough for stars and stripes: Remove third rectangular disc of dough from the fridge and let sit for 10 minutes to soften a bit. Roll out so that the longest point is 18-inches.

Use a dinner knife (blunt) or a pizza wheel to cut out stripes. You'll need 2 stripes that are about 18 inches long and 1 1/2 inches wide, and 2 stripes that are about 10 inches long and 1 1/2 inches wide.

Use a star shaped cookie cutter to cut out stars.

cut stars and stripes out of dough for american flag pie

Place stars and stripes on a cookie sheet, sheet pan, or large plate. Brush with egg wash. Chill.

6 Preheat oven to 450°F.

7 Fill the pie and top with stars and stripes: Spread the strawberries over the part of the sheet pan where the red and white stripes should be. Scoop the blueberries into the corner where the stars should be.

add blueberry and strawberry filling to american flag pie crust add stars and stripes to american flag sheet pan pie

Arrange the stars and strips of dough on top of the berries to form the flag. Chill for 10-15 minutes before baking.

8 Bake: Bake at 450°F for 15 minutes. Then tent with foil and lower the heat to 375°F and bake for another 45 to 55 minutes or longer, until the filling is bubbling.

Remove from oven and let cool at least an hour before serving.

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Comments

  • Katerina | Diethood

    Oh I love this SO MUCH!!! It’s gorgeous!

    xxxxxyyyyy

  • Donna S

    I made this for the 4th and it was a huge success. Now I want to make 2 for a friends gathering of veterans but I will need to make them a couple days ahead. Any suggestions, freeze possibly?

    xxxxxyyyyy

    • Elise Bauer

      Hi Donna, I have no idea if this pie would freeze well. I imagine that if you prepared it but didn’t bake it, and froze it raw, then baked it right before you needed it, that might work.

  • Meredith

    Love this idea! There were only four of us for the holiday, so I made a half-sized version by making an aluminum foil barrier on the sheet pan. It worked perfectly. Used a combination of raspberries and strawberries for the stripes, SO GOOD. I did have a little trouble with the blueberries because the instant tapioca didn’t dissolve completely. Not a big deal, I just stirred the berries around a little partway through baking when I noticed the problem. No one minded the occasional intact tapioca pearl when we were eating. For others making this, I would recommend cooking the blueberries briefly before adding them to the pie so that they can break down and more easily mix with the tapioca or cornstarch.

  • Arlene

    I’m a 74 yr-old disabled American woman who has lived in Israel for over 40 years. While I’m unable to make all of your recipes, I’ve loved the ones I can make, and often share them with a very close friend from high school (!) in Houston, who also loves them.
    Just wanted to share with you his response to the 4th of July pie:
    “WOW!! Don’t know whether to eat it or salute it!”
    All the best and have a great holiday!

    xxxxxyyyyy

  • Cathy

    I assume I could use a 12×17 sheet. Just wouldn’t need all of the filling.
    Love to see if I could make this look as good as yours.

    • Elise Bauer

      Hi Cathy, I think you could keep the same amount of filling, there’s room.

  • Chriss Clingerman

    Hello. I am thinking of making this pie for the 4th. I have a friend who is diabetic so was thinking of using Truvia/Stevia or Splenda. Do you know what the ratio of the sugar substitute to sugar would be?

    • Elise Bauer

      Hello Chriss, I do not. But perhaps someone else reading this does who could chime in?

      • Chris S.

        I believe it’s a 1:1 ratio for sugar and Splenda.

      • Katie

        I believe Splenda has baking instructions on the box.

  • ben

    i really want to try this for this July 4th. Invited to friends house.

    I think I was confused by the right hand photo in step 3. Thinking about it, the rolled out piece is really just for one-half of the tray, right? It looks the size of the entire pan. Just a thought, maybe put the pan in the shot to show it is only for half? Right? I really enjoy your recipes! Thank you!!

    • Elise Bauer

      Thanks for your feedback Ben! I can see where it would be confusing so I’ve removed the photo.

  • Sandy S

    WOW! What a show stopper! Makes me want to get up and march around the kitchen!

    xxxxxyyyyy

    • Elise Bauer

      I’ll join you! Singing “you’re a grand ole flag, you’re a high flying flag, and forever in peace may you wave..”