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American Flag Berry Pie

 American Flag Berry Pie
We have Fourth of July at my home every year and this is the delicious pie I always serve. My family always enjoys it because it is so festive.—Sherry R Clubine, Independence, Kansas
8 ServingsPrep: 40 min. + standing Bake: 50 min. + cooling


  • Pastry for a double-crust pie (9 inches)
  • 2-1/2 cups pitted dark sweet cherries
  • 2-1/2 cups fresh blueberries
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Additional sugar


  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  • Set aside.
  • In a large bowl, gently combine cherries and blueberries. Combine the
  • sugar, flour and cinnamon; stir into fruit. Let stand for 10
  • minutes. Pour into crust; dot with butter.
  • Roll out remaining pastry into a 10-in. circle. Cut pastry in half.
  • Cut one half into two wedges. Using a 1-in. star cookie cutter, cut
  • out stars from one wedge. Place cutout pastry wedge over filling.
  • Discard cutout stars.
  • Cut remaining pastry pieces into 1/2-in.-wide strips; position over
  • filling to resemble a flag. Seal and flute edges. Sprinkle pastry
  • with additional sugar. Cover edges with foil.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40

2 of 2

American Flag Berry Pie (continued)

Directions (continued)

  • minutes longer or until pastry is golden brown and filling is
  • bubbly. Cool on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 418 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 213 mg sodium, 68 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.