• 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.

Berry Wall

• 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.

Stripes

• 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.

Stars

• Using a star shape cutter, cut out 10-12 stars, depending on the size of your dough cutter. Place on the lined baking sheet.

Crust

• Spray a 10x15-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.

Blueberries

• In a medium bowl combine blueberries, sugar, brown sugar, cornstarch, and lemon zest. Stir to combine. Set aside.

Strawberries

• In a separate bowl combine strawberries, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.

Assembly

• Remove the crust and shapes from the refrigerator. Using the dough strip for the berry wall, create a 5x6-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.

Topping

• In a small bowl whisk together egg and water. Brush over the exposed top crust.
• Sprinkle the entire pie with turbinado sugar.

Baking

• 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.