Patriotic Stars and Stripes Berry Pie

I had the urge to make a flag pie for Memorial Day. This Patriotic Stars and Stripes Berry Pie is both festive and irresistible!

An American Flag Berry Pie rivals apple pie for the most patriotic dessert! And with sweet and seasonal berries, this pie makes one of the best 4th of July Desserts. The arrangement of fruit and the crust toppers also make this fruit pie a delightful addition to your Memorial Day or Labor Day menu!

Why You Must Make this Berry Pie

• I turned to this American Berry Pie from the Land o’ Lakes website in order to have a nice compact filling for a level pie. It worked perfectly.
• Then a star cookie cutter and a knife were used to make a festive crust resembling a flag.
• When slicing you have TWO filling options from which to choose: raspberry or blueberry!

I was awed by Wine and Glue’s spectacular  Firework Sugar Cookie Pie when I was pondering my concept for a patriotic dessert. But I finally realized a fruit pie was in order. I was a little apprehensive about making this festive pie.

I’ve tried to place decorative pastry atop fruit pies before with less than stellar results. As the fruit cooks, the surface loses any semblance of being level and the imagery is skewed with dips and divots. So I turned to this American Berry Pie from the Land o’ Lakes website for a more compact filling.

How to Make a Patriotic Pie

Hey, it looks like a flag!! Plus it’s Red, sort of “Whitish,” and Blue. The fillings were tasty, though less juicy than my typical berry pies.

But since the goal was to have a recognizable representation of our stars and stripes, I considered this a victory. The picky hubby is a pie connoisseur who nearly single-handedly devoured this tasty dessert!

1. Make crust in the food processor and chill. Or use a premade crust.
2. Preheat oven to 425°.
3. Place the raspberries in one bowl and the blueberries in another, then add sugar, cornstarch, and almond extract to each bowl, and gently toss.
4. Roll out the bottom crust, fit it into the pie plate, and flute the edges.
5. Fold a piece of aluminum foil several times to make a 2-inch high divider. Place in the pie crust to divide into one larger and one smaller section.
6. Add the blueberries to the smaller section and the raspberries to the larger section. Try to make the fillings as level as possible.
7. Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Cut 5 wavy stripes, about ¾ inch wide from ⅔ of the circle, and stars from the remaining dough.
8. Arrange the stripes over the raspberries Arrange the stars over the blueberries.
9. Brush crust with beaten egg; sprinkle with sanding sugar.
10. Cover the edge of the crust with a 2-inch strip of aluminum foil (I didn’t do this but my crust got rather dark. I’d recommend including this step).
11. Bake for 15 minutes, then remove foil. Reduce oven to 375°. Continue baking for 30-40 minutes or until the crust is lightly browned and the filling is bubbling.
12. Cool pie 1 hour before serving.

July 4th Picnic Menu

Cocktail

• Pop Rocks Cape Codder Cocktail from Tidy Mom

Main Course

• Grilled Patriotic Pizza from Pastry Chef Online

Side Dishes

• Patriotic Composed Vegetable Salad from Mother Would Know
• Red White and Blue Caprese Salad from Amanda’s Cookin’

Desserts

• Patriotic Cookie Cake
• Stars and Stripes Patriotic Berry Pie from That Skinny Chick Can Bake
• Red, White and Blue Shortcake with Lemon Pound Cake from Creative Culinary

More Recipes You’ll Love:

• Red White and Blueberry Popsicles from The View from Great Island
• Patriotic Monster Cookies
• Berry Cheesecake Flag Dessert
• Red White and Blue Strawberries
• Patriotic Skillet Cookie
• Holiday Recipes

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The Recipe:

Patriotic Stars and Stripes Berry Pie

Prep Time 45 minutes

Cook Time 55 minutes

Total Time 1 hour 40 minutes

Yield 8 servings

A raspberry and blueberry pie decked out for the holidays with stars and stripes!

Ingredients

Crust:

• 2 ¼ cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 11 tablespoons cold butter, cut into cubes
• 7 tablespoons cold shortening, cut into tablespoon chunks
• 5 tablespoons ice water

Filling:

• 4 cups fresh raspberries
• 1 ½ cups fresh blueberries
• ½ cup sugar
• ¼ cup cornstarch
• 1 tablespoon water
• ½ teaspoon almond extract, divided

To finish:

• 1 egg, beaten with 1 tablespoon water
• Sanding sugar

Instructions

1. Make the crust by pulsing the flour, salt, and sugar in a food processor.
2. Add butter cubes and shortening and pulse until it resembles corn meal.
3. Sprinkle with the ice water (make sure no cubes get into the dough) and pulse until the dough comes together.
4. Divide into ⅔ (for bottom crust) and ⅓ (for stars and stripes) portions, wrap in plastic wrap, and chill for at least 30 minutes. You may also use your own recipe or sheets of pre-made pastry.
5. Preheat oven to 425°.
6. Place the raspberries in one bowl and the blueberries in another.
7. Whisk together the sugar and cornstarch in a small bowl. Add ¼ cup sugar mixture, 1 tablespoon water, and ¼ teaspoon almond extract to blueberries. Toss gently.
8. Add the rest of the sugar mixture and ¼ teaspoon of almond extract to the raspberries and gently toss.
9. Roll out the larger piece of dough on a lightly floured surface and fit into the bottom (and up sides) of a 9-inch pie plate. Flute the edges as desired.
10. Fold a piece of aluminum foil several times to make a 2-inch high divider. Place it in the pie crust to make a division for the blueberries and raspberries, separating the pie into 2 sections, one about half the size of the other (look at photos for approximate placement).
11. Spoon the blueberry mixture into ⅓ portion of the pie crust. Spoon the raspberry mixture into the larger area of the pie.
12. Carefully remove the foil. Check fruit to make the surface as level as can be.
13. Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Score the dough to divide it into ⅓ and ⅔ sections Cut 5 wavy stripes, about ¾ inch wide from the larger section. Place over the raspberries and trim if necessary.
14. From the smaller section cut out stars with a small star cookie cutter. Arrange over blueberries.
15. Brush crust with beaten egg; sprinkle with sanding sugar. Cover the edge of the crust with a 2-inch strip of aluminum foil (I didn't do this but my crust got rather dark. I'd recommend including this step).
16. Bake for 15 minutes, then remove the foil. Reduce oven to 375°. Continue baking for 30-40 minutes or until the crust is lightly browned and the filling is bubbling.
17. Cool pie 1 hour before serving.

Notes

Make sure the filling is level to make adding the stars and stripes easier.

Use foil to cover the outer crust if it starts to brown too much.

Recommended Products

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• 
   French Rolling Pin
• 
  Food Processor
• 
  Ceramic pie plate

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 504Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 71mgSodium: 401mgCarbohydrates: 58gFiber: 6gSugar: 22gProtein: 6g

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