Recipe of the Week: American Pie

Make your 4th of July celebration extra sweet with a stunning American flag pie that’s as patriotic as it is delicious. Featuring a flaky, golden crust and a vibrant filling of juicy strawberries and blueberries, this festive dessert captures the spirit of Independence Day in every slice. The decorative stars and stripes design makes it a showstopping centerpiece for any holiday table, while the classic berry flavors ensure it’s a crowd-pleaser. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finale to your July 4th festivities.

Cooking Times

Prep Time: 25 minuets
Total Time: 1 hour 10 minuets
Yield: 8-10 servings

Ingredients: 

• 3 batches pie crust, chilled at least 2 hours, divided
• All-purpose flour, for dusting
• 2 lb. fresh strawberries, quartered
• 1/4 cup plus 3 Tbsp. granulated sugar, divided
• 1/4 cup plus 2 Tbsp. cornstarch, divided
• 1 1/2 tsp. finely grated lemon zest, divided
• 1 Tbsp. plus 2 tsp. fresh lemon juice, divided
• Kosher salt
• 2 cups fresh blueberries or 1 lb. frozen, thawed, drained
• 1 large egg
• 1 Tbsp. heavy cream

Cooking Instructions

1. Step 1: Arrange a rack in center of oven; preheat to 400°. On a lightly floured surface, combine 2 batches pie dough and roll to a large rectangle about 15” x 12”. Transfer to a quarter sheet pan (12” x 9 1/2”). Gently press dough into edges and corners of pan. Trim any excess dough, leaving about a 1/2” overhang around edges of pan. Fold overhang under edges of pan. Crimp with your fingers or tines of a fork. Refrigerate until ready to use.
2. Step 2: On lightly floured surface, roll remaining batch pie dough to a rectangle about 12” x 9”. Using a small star-shaped cookie cutter or paring knife, cut out 9 to 12 (depending on size of your stars) stars from one corner section of dough. Using paring knife, cut 3 (9” x 1”) strips and 2 (12” x 1”) strips from remaining dough (these will be your stripes). Arrange stars and strips on a baking sheet and refrigerate until ready to use. 
3. Step 3: In a small pot over medium heat, cook strawberries, ¼ cup sugar, ¼ cup cornstarch, 1 tsp. lemon zest, 1 Tbsp. lemon juice, and a pinch of salt, stirring frequently, until glossy and thickened, 5 to 10 minutes. Transfer to a medium bowl and let cool. Wipe out pot.
4. Step 4: In same pot over medium heat, cook blueberries, a pinch of salt, and remaining 3 Tbsp. sugar, 2 Tbsp. cornstarch, ½ tsp. lemon zest, and 2 tsp. lemon juice, stirring frequently, until glossy and thickened, 5 to 10 minutes. Let cool.
5. Step 5: In a small bowl, whisk egg and cream to combine, then brush on the bottom of the pie where you will be making the “L” shape. 
6. Step 6: Arrange one of the shorter strips upright in upper left corner of the flag, pressing and bending at a 90° angle in a backward “L” shape, to form a border between the strawberry and blueberry fillings. Fill upper left corner with blueberry filling. Fill remaining dough with strawberry filling. 
7. Step 7: Arrange stars over blueberry filling. Arrange remaining strips about 1” apart over strawberry filling.
8. Step 8: Brush edges dough and stars and stripes with egg wash.
9. Step 9: Bake pie for 20 minutes. Tent pan with foil, reduce oven temperature to 350°, and continue to bake until filling is bubbling and crust is golden brown, 25 to 30 minutes more. Let cool at least 1 hour before serving.