Nothing says summer quite like a homemade berry pie! This All-American Berry Pie is filled with sweet strawberries, juicy blueberries, and baked inside a buttery, flaky sourdough discard pie crust for the ultimate patriotic dessert.

Perfect for the Fourth of July, Memorial Day, Labor Day, backyard BBQs, or any summer gathering, this easy pie is a delicious way to use up sourdough discard while celebrating the sweetest flavors of the season.

Why You'll Love This Pie

• Made with fresh summer berries

• Beautiful patriotic presentation

• Perfect for the Fourth of July

• Uses homemade sourdough discard pie crust

• Sweet, buttery, and bursting with fruit

• Easier to decorate than it looks

• Perfect make-ahead dessert

Ingredients

For the Pie Crust

One recipe of my Buttery Sourdough Discard Pie Crust (or your favorite double-crust pie dough)

For the Filling

• 4 cups sliced fresh strawberries

• 2 cups fresh blueberries

• ¾ cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

For Finishing

• 1 egg

• 1 tablespoon water

• Coarse sugar (optional)

Create the American Flag

Roll out the second pie crust.

Using a sharp knife or pizza cutter, cut several long strips for the flag stripes.

Using a small star cookie cutter, cut out 10–12 stars.

Fold a piece of aluminum foil into a thin strip, and fold in half so it forms into a 90-degree angle. Place at the top left of your pie so it forms a cage for the blueberries.

Arrange the blueberries in the upper left corner of the pie. and the strawberries in the remaining areas of the pie. Remove the aluminum barricade.

Place the stars over the blueberries.

Lay the pie strips across the strawberry section to resemble the stripes of the American flag.

Trim and crimp the edges.

Tips for the Perfect Patriotic Pie

Keep Your Dough Cold

Cold pie dough is easier to cut into clean stars and strips. If it becomes soft while decorating, refrigerate it for 10–15 minutes before baking.

Use Fresh Berries

Fresh strawberries and blueberries hold their shape better than frozen berries and create a prettier flag design.

Don't Skip the Egg Wash

The egg wash gives the crust its beautiful golden color and helps the stars stand out against the blueberries.

Let the Filling Rest

Mixing the berries with the sugar before assembling the pie allows the fruit to release some of its juices, helping the cornstarch dissolve evenly.

Bake Until It Bubbles

One of the biggest mistakes when baking fruit pies is taking them out too early. Wait until you see thick bubbles around the center of the pie—this means the filling has fully thickened.

Cool Completely

As tempting as it is to cut into the pie right away, letting it cool completely helps the juices set so each slice holds together beautifully.

Make Ahead Instructions

You can assemble the pie one day in advance and refrigerate it until you're ready to bake.

Or bake it the day before your celebration. The flavors continue to develop overnight, making it an excellent make-ahead dessert.

 

Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Serve chilled or let slices come to room temperature before serving.

Serving Suggestions

This patriotic pie is delicious served with:

• Vanilla ice cream

• Fresh whipped cream

• Homemade whipped mascarpone

• A drizzle of salted caramel

• Fresh mint leaves

It's the perfect ending to any summer cookout.

Frequently Asked Questions

Can I use frozen berries?

Fresh berries work best for the flag design, but frozen berries can be used if thawed and drained well.

Can I make this with other berries?

Absolutely! Blackberries and raspberries make delicious additions while keeping the patriotic color palette.

Can I freeze the pie?

Yes! Freeze the unbaked pie for up to three months. Bake directly from frozen, adding about 15–20 minutes to the baking time.