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star spangled berry pie

Star Spangled Pie

RecipeBoy.com (adapted from Sunset)
A perfect cherry pie for the 4th of July
Prep Time 25 minutes
Cook Time 1 hour
Cooling time 3 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 402 kcal


  • 5 cups fresh sweet, dark cherries, rinsed and pitted
  • 3 tablespoons freshly squeezed lemon juice, divided
  • cups fresh blueberries, rinsed and drained
  • 1 cup granulated white sugar
  • ¼ cup cornstarch
  • 1 box refrigerated pie crust (or your favorite homemade)
  • 1 tablespoon butter, cut into small pieces


  • Preheat the oven to 400°F.
  • In a large bowl, mix the cherries with 2 tablespoons lemon juice. In a smaller bowl, mix the blueberries with the remaining 1 tablespoon of lemon juice. Combine the sugar and cornstarch; gently stir 1 cup of the mixture into the cherries and ¼ cup into the blueberries.
  • Place 1 uncooked pie crust in a pie pan. Place the other pie crust on a cutting board and cut out some stars and stripes.
  • Spoon the cherry mixture over ¾ of the pastry in the pan, leaving 1 quadrant free. Spoon the blueberry mixture into the unfilled area. Scatter the butter evenly over fruit.
  • Top the filling with stars and stripes. Stripes over the cherries and stars over the blueberries. Set the pie in a foil-lined 13x17-inch baking pan.
  • Bake on the bottom rack until the fruit is bubbling in the center and the pastry is golden brown, about 1 hour. If the pie crust is browning too quickly, gently cover it with foil.
  • Let the pie cool on a rack for at least 3 hours. It's best served the same day. Serve slices with whipped cream or vanilla ice cream to make this a red, white and blue dessert!


Serving: 1servingCalories: 402kcalCarbohydrates: 65gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 4mgSodium: 219mgPotassium: 188mgFiber: 3gSugar: 33gVitamin A: 885IUVitamin C: 11mgCalcium: 23mgIron: 2mg
Keyword 4th of july, blueberries, cherries, pie
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