Stars and Stripes Pie is a colorful and patriotic strawberry and blueberry pie made with a homemade pie crust and designed like the United States flag. I used my Perfect Pie Crust for this (oh wow is it perfect!) but you can definitely use store-bought to make it easier!
Stars and Stripes Pie
It’s like you are getting two pies in one with this recipe. If you love blueberry pie, that is ‘in the stars’. And, if you prefer strawberry pie, go for the ‘stripes’. It’s a beautiful pie that is perfect for the Fourth of July, Flag Day, or any day you want to celebrate America!
Crust: The crust is my no-fail pie crust, which is the perfect size for this pie. You could also use 2 store-bought crusts.
Filling: You will make both a blueberry and strawberry filling.
Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color). It will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use equal parts brown sugar and granulated sugar mixed together for the topping.
Can I Use Canned Pie Filling?
Sure! Although I prefer the taste of the fresh berries in the pie, you could get away with using canned pie filling.
Can I Make the Pie Ahead of Time?
Yes, you can get a good start on making the pie. Cutting the dough does take some time, so you could definitely do that a day in advance. You could also get the strawberries cut the day before. I would recommend assembling the pie the day you bake it.
Can I Make Stars and Stripes Pie in a Different Sized Pan?
You could, but we have not tested it in a different sized pan since I was going for the look of a flag. If you do use a different pan, you will have to adjust the ingredient amounts and baking time.
More Summer Pies
Stars and Stripes Pie
- 1 recipe homemade pie crust, or 2 store-bought crusts
- 1 pint fresh blueberries, about 2 cups
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- 3 containers (16 ounces each) fresh strawberries, washed, dried, hulled, and quartered (about 5 cups cut strawberries)
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- 2 teaspoons lemon juice
- 1 large egg
- 1 teaspoon water
- 1 tablespoon turbinado sugar
- Line a baking sheet with parchment paper. (This is to set the cut-out dough shapes.)
- Roll out all of the pie dough into a large rectangle that is about ¼-inch thick.
- From the rolled-out dough, cut out your berry wall, stars, and stripes.
- Cut an 11-inch strip of dough that is about ½-inch wide. (This will be the barrier that will prevent the fruit colors from mixing.) Place on the lined baking sheet.
- Cut out 6 strips of dough, each ¾-inch wide. Three strips should measure 15 inches in length and the other three should be about 9 inches long. Place on the lined baking sheet.
- Using a star shape cutter, cut out 10-12 stars, depending on the size of your dough cutter. Place on the lined baking sheet.
- Spray a 10×15-inch sheet pan with nonstick cooking spray.
- Roll out the remaining dough into a rectangle that will fit in and up the sides of your sheet pan. Press the crust into the prepared pan.
- Place the cut-out shapes and the crust into the refrigerator as you prepare the filling.
- Preheat oven to 400°F.
- In a medium bowl combine blueberries, sugar, brown sugar, cornstarch, and lemon zest. Stir to combine. Set aside.
- In a separate bowl combine strawberries, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
- Remove the crust and shapes from the refrigerator. Using the dough strip for the berry wall, create a 5×6-inch rectangular barrier in the upper lefthand corner of the crust.
- Using a slotted spoon to discard any extra liquid, place the blueberries into the smaller, walled-off section of the crust.
- Next, using a clean slotted spoon to discard extra liquid, scoop the strawberries into the larger space, spreading them out evenly over the crust.
- Place the cut-out stars on top of the blueberries. Then, place the stripes on top of the strawberries, placing the shorter stripes on top and the longer stripes on the bottom.
- In a small bowl whisk together egg and water. Brush over the exposed top crust.
- Sprinkle the entire pie with turbinado sugar.
- Bake for 45-50 minutes. Cover the pie with aluminum foil in the last 10-15 minutes if browning too quickly. When done, the filling will be bubbling and the crust will be golden brown.
- Remove from the oven and let the pie cool for at least an hour before serving.
Did you make this recipe?
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