Last Updated July 3rd, 2020 at 01:46 pm by Lisa
Looking for a large patriotic dessert for your July 4th party? Bake a large American Flag Blueberry-Strawberry Pie also known as a sheet pan or slab pie.
This patriotic red, white, and blue baked pie is filled with both easy blueberry and strawberry pie filling recipes and I know you are thinking this looks hard, but it’s EASY. Really EASY!
This recipe has all the step-by-step tips to make the sugary baked crust come out perfectly. Oh and by the way I use store-bought crust for this recipe.
Your American flag patriotic dessert will serve 20 people for July 4th, Memorial or Labor Day, and is great for summer BBQs or election parties.
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How To Bake An American Flag Pie:
- Prepare sheet pans: lightly spray one sheet pan coconut nonstick spray, line the other with parchment paper.
- Preheat the oven to 425 degrees.
blueberry pie filling
- Rinse the blueberries, and mix all the blueberries, sugar, tapioca flour, lemon juice, and lemon zest ingredients in a bowl, set aside.
- Keep the blueberry pie filling separate from the strawberry filling.
strawberry pie filling
- Rinse the strawberries and pull stems using a straw, push from the bottom of the strawberry to pop the stem off the top.
- Cut all strawberries in half and mix with the sugar, tapioca flour, salt, lemon juice and lemon zest ingredients, set aside. Keep the strawberry filling separate from the blueberry filling.
blind bake the bottom crust, stripes, and stars:
- Prepare the bottom crust: On a cutting board, roll out pie crusts, lay them on the sprayed sheet pan and piece together all four of the pie crusts to form one bottom crust. Use a knife or pizza wheel to cut pieces and patch together a full crust gently pressing together and up the sides of the pan. Use a fork to poke small holes all over the bottom crust of the sheet pan, this helps the crust lay flat during the pre-bake (or blind-bake). Sprinkle fine sugar on the bottom crust.
- Use the 5th pie crust to cut the stars and stripes: Cut 25 small stars out with a 1″ star cookie cutter. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 short stripes the width of the ruler and 9″ long. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 long strips the width of the ruler and 16″ long. Lay all the stars and stripes on the parchment lined baking sheet, and sprinkle with fine sugar.
- If possible, re-chill your pie crusts in the fridge prior to baking on the sheet pans for an hour. TIP: Large sheet pans don’t fit in my fridge, so I set the sheet pans on ice packs to keep them as cold as possible. Pie crust bakes properly when very chilled going into a hot oven as it helps harden the fat in the butter and thus the pie dough, which helps the crust maintain its structure as it bakes.
- Bake both the crust and the stars and stripes at 425 degrees for 15 minutes until the crusts are just turning golden brown. Pull both pie crusts out of the oven. Leave oven on.
- On the bottom pie crust, spread blueberry filling into the upper left corner in a small rectangle of the baked pie crust. Next, add the strawberry filling onto the pie. (Don’t add the stars and stripes yet)
- Bake at 425 for 25-30 minutes, until the berries are bubbling.
- Remove pie from oven, and arrange the baked stars on top of the blueberries, add the 3 shorter stripes to the right of the blueberries, and the 3 longer stripes on the strawberries at the bottom of the pie.
- Serve with whip cream and or ice cream! Enjoy…God Bless America!
How To Hull Strawberries:
- Rinse the strawberries in cool water.
- Push a straw inside the strawberry up from the bottom to pop the stem off the top.
A pie or pastry baked in a “slab” or flat sheet pan (jelly-roll pan) usually in a rectangle shape.
Slab pies serve a large crowd, about 20 people so they are great party food! Plus almost everyone has a large sheet pan ready for this recipe.
But the best reason to bake this recipe in a sheet pan, is because it looks like the rectangle shaped American Flag!!! 🇺🇸
No one wants a soggy bottom pie crust where the filling makes the crust all wet and gooey, yuck. Here is why it happens, and ideas to help you!
Use fresh, not overripe, fruit in baked pies. Overripe fruit releases a lot of water while baking. Use your ripe fruit in chilled pies.
Blind bake the bottom crusts. Blind baking helps the crust to bake evenly and keep the crust from getting soggy by pre-baking without the filling. Simply place your pie dough in your baking dish or pan, and pierce all over with a fork. Chill for an hour. (Optional: line with parchment paper and add either pie weights or dried beans – this keeps the crust really flat). Bake at a moderate temperature (350 degrees F) for about 10 to 20 minutes, or until the crust is lightly browned, remove the pie weights halfway through. Now your pie crust is partially baked, which helps it not get soggy. Simply add your filling and finish baking.
Brush blind-baked crust with fruit preserves. These can be brushed on the blind-baked crust to seal it from the fruit juices from the filling. Simply brush prebaked crust, and then add your filling before final baking.
Use a thickener, such as flour, cornstarch, potato starch, or tapioca flour. Baking fruit pies pulls water out of the fruit into the pie. Flour and cornstarch will help thicken the filling but makes cherry pie filling cloudy. Tapioca flour works well, although Tapioca small pearls, you can see little pearls in your filling, and I am not a fan of how that looks. Use potato starch for a clear filling.
July 4th Menu Dessert Ideas:
Take a look at my collection of 100 Patriotic Fourth of July Desserts to make your July 4th celebration spectacular; pies, tarts, cookies, no-bake desserts, cakes, cupcakes, trifles, cheesecakes, ice cream sandwiches, popsicles and more!
And make sure you check out this 100+ Ultimate July 4th Party Guide! It is full of recipe ideas to make your cookout, picnic, or party one to remember.
Oh, and before I go… In the heat of summer, did you know you can keep your house cool and bake in your grill?
It’s perfect for July 4th or other patriotic holidays like Labor Day and Memorial Day, and I show you all the tips and secrets to baking in your grill this summer.
Bake a fun patriotic pie this summer for your friends and family, they will love it. Enjoy your holidays, and remember it’s all about having fun and relaxing…
All The Best Dishes,
Lisa
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American Flag Blueberry-Strawberry Pie
Equipment
Ingredients
- 5 pie crusts 4 pie crusts – for the bottom crust and 1 pie crust for stars and stripes
- 1/4 cup fine sugar
- 2 13 x 18 large sheet pans
- 1 ruler
- parchment paper
strawberry pie filling:
- 2 quarts (8 cups; 4 – 16 oz boxes) fresh strawberries, hulled and quartered
- 1/2 cup sugar
- 4 teaspoons tapioca flour
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
blueberry pie filling:
- 2 cups (1 pint) fresh blueberries (or frozen blueberries)
- 2 tablespoons sugar
- 1 teaspoon tapioca flour
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare sheet pans: lightly spray one sheet pan coconut nonstick spray, line the other with parchment paper.
- Preheat the oven to 425 degrees.
blueberry pie filling
- Rinse the blueberries, and mix all the blueberries, sugar, tapioca flour, lemon juice, and lemon zest ingredients in a bowl, set aside.
- Keep the blueberry pie filling separate from the strawberry filling.
strawberry pie filling
- Rinse the strawberries and pull stems using a straw, push from the bottom of the strawberry to pop the stem off the top.
- Cut all strawberries in half and mix with the sugar, tapioca flour, salt, lemon juice and lemon zest ingredients, set aside. Keep the strawberry filling separate from the blueberry filling.
blind bake the bottom crust, stripes, and stars:
- Prepare the bottom crust: On a cutting board, roll out pie crusts, lay them on the sprayed sheet pan and piece together all four of the pie crusts to form one bottom crust. Use a knife or pizza wheel to cut pieces and patch together a full crust gently pressing together and up the sides of the pan. Use a fork to poke small holes all over the bottom crust of the sheet pan, this helps the crust lay flat during the pre-bake (or blind-bake). Sprinkle fine sugar on the bottom crust.
- Use the 5th pie crust to cut the stars and stripes: Cut 25 small stars out with a 1" star cookie cutter. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 short stripes the width of the ruler and 9" long. Using a clean ruler, lay it on the crust and use a knife or pizza wheel to cut 3 long strips the width of the ruler and 16" long. Lay all the stars and stripes on the parchment lined baking sheet, and sprinkle with fine sugar.
- If possible, re-chill your pie crusts in the fridge prior to baking on the sheet pans for an hour. TIP: Large sheet pans don't fit in my fridge, so I set the sheet pans on ice packs to keep them as cold as possible. Pie crust bakes properly when very chilled going into a hot oven as it helps harden the fat in the butter and thus the pie dough, which helps the crust maintain its structure as it bakes.
- Bake both the crust and the stars and stripes at 425 degrees for 15 minutes until the crusts are just turning golden brown. Pull both pie crusts out of the oven. Leave oven on.
- On the bottom pie crust, spread blueberry filling into the upper left corner in a small rectangle of the baked pie crust. Next, add the strawberry filling onto the pie. (Don't add the stars and stripes yet)
- Bake at 425 for 25-30 minutes, until the berries are bubbling.
- Remove pie from oven, and arrange the baked stars on top of the blueberries, add the 3 shorter stripes to the right of the blueberries, and the 3 longer stripes on the strawberries at the bottom of the pie.
- Serve with whip cream and or ice cream! Enjoy…God Bless America!
My son and I baked this recently for his boy scout pack and he won a prize! I will be making it again soon as we barely got to eat any of it ourselves — 🙁 Some things are so hard to share. Yum, yum, yum
This recipe was awesome to make please share more of your recipes with us. It turned out so well and my brothers and sister loved it. You can taste the strawberry and the blueberries in it. Thanks for this recipe and Imma make this again for the 4th of July.
Oh I am SO glad to know you tried it out Zaakirah! We love this flag pie….Happy 4th!
This pie looks delicious! I love how you made the crust into the flag as well!
All thanks to Williams-Sonoma! They have really cute seasonal pie crust cutters, so easy and fun!
This looks lovely. My family s not big on fruit pies but this would be great for a party. Thanks for the recipe!
Life is better with cookies right? Thanks for your sweet commment Dominique!
What a perfect 4th of July treat, looks delicious! That is a great tip to pre-bake the crust so it stays nice and flaky instead of soggy.
Loved working on this recipe, and so did the neighbors as it feeds like 20! Yes, no one likes a soggy crust… so baking ahead helps keep it flaky and perfect. Happy July 4th.
What an amazing post! I love festive foods, this looks delectable. Thanks for sharing! 🙂
Ah, it was one of my first recipes I ever put on my website. Thank you for reading the post Lavanda!
This pie looks so good! Need to try making it for myself.
Ah thanks Ada, fun one to bake that’s for sure!
I’ve never seen or heard of the straw trick to hull strawberries. I need to try that in the near future. Your pie looks absolutely delicious. One of these days I am going to get over my fear of making pie dough. 🙂
When I saw it, I thought how simple but what a good idea right? It really works well, and leaves the most strawberry left…which is a good thing. Oh it is always a hit during summertime! Oh nothing to pie dough, think of it as a few minutes of time to make something homemade and it really tastes better!
This looks like such a fun flag and pie to make on the fourth of July. I really wish my daughter loved blueberries because this would be perfect to make. Ah well. I’ll have to try it on my own.
Or use another berry or peaches would be great!!! Have fun baking this summer David!
I can’t wait to try this when the kids come home from church camp. Those plump strawberries look delicious and the pie is just beautiful.
Thank you Terri, we had a lot of fun sharing this pie with our neighbors.