American Flag Pie


20160702_134111Let’s hear it for the red, white and blue!! Are you ready for an installment of “Cooking with Christopher”? Once my son saw this recipe there was no doubt that it would be part of our holiday celebration. A flat crust to cover the bottom of the pan is pre-cooked to provide a nice crisp base for the berries. The stars and stripes are cut and covered with sparkling white sugar. baked in the oven and set aside. The berries are mixed with lemon juice, sugar and flour and then added to the pan. Strawberries make up the field of red leaving room in the top left quarter for the blueberries. Once the pie cooks to bubbly goodness, the stars and stripes are added to finish this beautiful pie. This delicious dessert is sure to be a spectacular addition to your Fun on the Fourth. Salute the flag . . . and dig in!



  • Double crust pie dough
  • 8 cups of strawberries (2 quarts/2-1/2 lb)
  • 2 cups of blueberries (1 pint)
  • coarse sparkling white sugar
  • 1/8 teaspoon salt
  • 1/2 cup + 2 T. unbleached all-purpose flour
  • 1-1/2 T. lemon juice
  • 1/2 cup + 2 T. sugar


  1. Prepare a double crust pie recipe. Divide the crust in two and roll one half to a generous 9″ x 13″ rectangle. Place the crust in a 9″ x 13″ pan, and prick it all over with a fork.
  2. Roll the remaining piece of dough into a rough 6″ x 13″ rectangle. Cut a six or seven 3/4″-wide x 13″-long strips; these will be your flag’s white stripes. Use a star cookie cutter to cut small stars from the remainder of the dough. Place the stars and stripes on a parchment lined baking sheet. Refrigerate for at least 30 minutes.
  3. Preheat the oven to 425°F. Brush or spray the stars and stripes with water, and sprinkle with coarse white sparkling sugar. Place the pan of stars and stripes on a lower rack, the bottom crust in its 13″ x 9″ pan on a middle or upper-middle rack.
  4. Bake the stars for about 15 minutes; remove them from the pan with a spatula. Continue to bake the stripes for several more minutes (about 18 minutes total), until they’re set and barely browned. Bake the bottom crust until it’s a light golden brown, about 30 minutes.
  5. Wash and hull the straw berries, and cut them in half (or quarters, if extra-large) – you should get about 7 1/2 cups to 8 cups of berries. Toss the strawberries with 1/8 teaspoon salt, a tablespoon of lemon juice, 1/2 cup sugar, and 1/2 cup unbleached all-purpose flour.
  6. Wash the blueberries, and mix them with 2 tablespoons sugar, 2 tablespoons unbleached all-purpose flour, and 1 1/2 teaspoons lemon juice.
  7. Spoon the strawberries onto the crust, using about 3/4 of the pan and leaving a rectangular space in the top left for the blueberries. Spoon the blueberries into the bare space.
  8. Bake the cobbler for 60 to 75 minutes, or until the fruit is bubbly. Gently mash and stir the berries after an hour, if they don’t seem to be breaking down sufficiently.
  9. Space three of the stripes over the bottom half of the filling. Space the other three over the top half, trimming them to end at the blueberries.

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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