Looking for something special to bring to a Fourth of July cook-out? Check out this American Flag Pie! It’s a sheet-pan slab pie with a homemade crust and a blueberry and strawberry filling, topped with stars and stripes.

Slab pies are shallower than regular pies, but they make up for it in width. A 13 x18 sheet pan pie will easily feed 12 people, perfect for a party.

While conceivably you could use a prepackaged folded frozen pie crust (just get four of them and cut them to fit the rectangular sheet pan, and cut out the shapes), I strongly encourage you to try the home made crust recipe I’ve included for this pie.

It’s my favorite pie crust recipe. It’s really easy to make, easy to roll out, requires no special equipment, and you don’t have to keep everything cold (actually room temp is best for this recipe). You just need clean hands, flour, sugar, salt, butter, and wait for it…sour cream! The sour cream adds moisture and fat to produce a wonderfully flaky crust.

For the filling for this flag pie we are using blueberries for the stars blue background and strawberries for the red stripes. You could easily substitute and switch it up a bit with blackberries for the stars and rhubarb, cherries, or raspberries for the stripes.

American Flag Pie Recipe

  • Prep time: 1 hour
  • Cook time: 1 hour, 10 minutes
  • Dough chilling time: 1 hour
  • Yield: Serves 12

If you haven’t worked with a sour cream pie dough before, it’s wetter and more pliable than a standard butter crust dough. Don’t worry, it will firm up when it chills.

While this recipe calls for blueberries and strawberries, you can easily change it up a bit. Add raspberries, cherries, or rhubarb to the strawberries or use blackberries instead of or in addition to blueberries.

As you are rolling out the dough for the crust and stars and stripes, if it becomes too too soft to handle, just put it in the refrigerator for a few minutes.

Ingredients

Crust:

  • 3 1/2 cups flour
  • 3 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 14 ounces butter (3 1/2 sticks), cut into cubes
  • 7/8 cup sour cream (that’s 3/4 cup plus 2 Tbsp)

Strawberry filling:

  • 3 1/2 pounds strawberries, hulled, quartered
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 4 Tbsp cornstarch, flour, or minute tapioca

Blueberry filling:

  • 1 pint blueberries (about 0.6 lbs, 280 g)
  • 3 Tbsp sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 Tbsp cornstarch, flour, or minute tapioca

Egg wash:

  • 1 egg white
  • 1 teaspoon of milk or cream

Special equipment:

  • One 13 x 18-inch rimmed sheet pan
  • Star-shaped cookie cutter

Read More: American Flag Pie