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Flag Pie
This patriotic dessert is perfect for picnics and parties! Using a store bought crust you can whip this up in minutes. I
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Keyword:
Pie
Servings:
6
Author:
Gina Weddington Whaley
Ingredients
Use your favorite double pie crust recipe.
Preheat oven to 450 degrees.
For the red portion of the pie you will need:
2
cups
of fresh strawberries quartered
or you can use cherries
2
cups
frozen raspberries
thawed and drained
1 1/4
cups
sugar
pinch
of salt
4
Tbsp
corn starch
splash of orange juice
1
Tbsp
butter
For the blue portion of the pie you will need:
1 1/2
Tbsp
corn starch
1/4
tsp
cinnamon
a pat of butter
2
cups
fresh blueberries
1
cup
fresh blackberries
1/2
cup
sugar
1 1/2
Tbsp
corn starch
1/4
tsp
cinnamon
a pat of butter
Instructions
Roll out half of your pie crust dough and line bottom of deep dish pie pan.
Gently mix the strawberries and raspberries with the sugar, salt, corn starch and orange juice.
In a separate mixing bowl, gently combine the blackberries and blueberries with the sugar, corn starch, and cinnamon.
Spoon blueberry mixture into corner of pie pan in a triangle. Next spoon in strawberry mixture to fill in around blueberry mixture.
Roll and flute sides of pie dough. Put dabs of butter on top of pie.
Roll out the remaining pie dough and use a small star cookie cutter and lines. Arrange like a flag.
Bake for 15 minutes at 450 degrees then turn oven to 375 degrees and bake for an additional 25-30 minutes or until juices begin to bubble.