An easy Cookout Food Idea for your Summer BBQ, this Patriotic Pie (aka Cherry Blueberry Pie) is perfect for Memorial Day Menus, 4th of July Party food or just because you want a delicious cherry blueberry pie!
Nothing says summer like a pie, and this cherry blueberry pie made extra festive with the pie crust toppings made into a flag pie will turn your summer cookout table into the most festive dessert!
This red white and blueberry pie is perfect for Summer Cookout Food Ideas.
Made in a 9X13 baking dish it serves a lot more people (it’s not a slab pie as it’s not baked on a jelly roll pan, but it could be very easily adapted!)
Don’t be intimidated by its Patriotic Appearance—- it’s as easy as using a knife to cut out the stripes and a cookie cutter to make the stars.
Seriously, if kids can make things out of playdough in shapes, you can make this pie!
Fresh Berries or Canned Pie Filling?
With warmer weather coming in fast, the markets have tons of fresh fruit to make homemade fruit pies.
This blueberry cherry pie can be made with fresh fruit or canned fruit or in the case of how I made it a combination of both.
In a pinch, you could also use a pie filling such as cherry pie filling, but the textures will not be the same. Personally I think making your own pie filling using the canned or fresh fruit tastes better and has a better consistency.
Tips for Making a Flag Pie
- Use frozen, fresh or canned fruit and make the blueberries mixture separate from the cherry pie filling.
- If using fresh fruit, try to pick berries that are not overripe– they can make the crust very soggy.
- If using frozen berries, pull the berries out right before you are ready to mix them so they don’t have time to release the juices before baking.
- Making a foil divider will help keep the berries separate when filling the pie. Make sure it is the same depth or larger than the depth of your baking dish so its easy to keep separate.
- Fill the pie with the blueberries and hold them loosely with foil to keep them in place. Then pour in the cherries from the large bowl.
- Store-bought pie crust works just fine but if you like to make your own I have a simple recipe that works. I’ve made this pie using both ways and either way it tastes great! You will need 2 crusts to be able to cut everything out.
- Cut the strips about 3/4 ” wide and at least as long as your baking dish. I use a 9X13 pan and usually cut 5 strips to make the stripes. Just cut the ones that need to be shorter.
- Use mini star cookie cutters to cut out the stars. Don’t have them? you can freehand stars easily by using a shot glass to cut a circle then put the star points on it.
- Brushing on an egg wash to the top crust then sprinkling with sugar will give you a crunchy top layer of crust that is golden browned and a bit shiny!
- After baking, you will want to allow the pie to set and cool on a wire rack for at least 60 minutes. (Although it’s actually better if allowed to set a couple of hours!)
- Serve this with a good vanilla ice cream alongside and I promise you it will be even better if that is possible?
Why Use a 9X13 baking Dish?
I use a baking dish for the simple reason is that it serves more people and is in the shape of a flag for the blueberry cherry pie.
Any pie plate will work just fine, but the baking times may be a little less.
What to use to thicken fruit pies?
There are several ways to get a nice thickened fruit sauce on your pies. I have used cornstarch, tapioca pearls and recently tried arrowroot starch.
Tapioca pearls can be seen in the filling at times, but its never been noticed by anyone.
All of them work just fine. Some people have an issue with cornstarch because it isn’t as clear, and looks a little cloudy but I’ve never had one person eating the pie say one single word that it looked less shiny.
The newest trend I’ve seen is the arrowroot starch— it’s the shiniest and clearest and gives a good consistency.
There is absolutely no difference in taste so use what you have or can get easily.
Looking for BBQ recipes — See all of our Most Popular Grilling recipes here!
Common Questions for Blueberry Cherry Old Glory Pie
- Can I use fresh cherries for this pie? You absolutely can. You’ll need to remove the pits and be sure and do that over a bowl to catch some of the juices to make the sauce. If you don’t get any juices, mash about a quarter – a third of a cup of juices and then add water to get to 3/4 cup and follow the recipe as directed.
- Why do you use sugar in the raw for sprinkling on the pie crust and not regular sugar? Sugar in the raw is a coarser granule so it shows up a little more after baking!
- I don’t have sugar in the raw what can I use? By all means, just use your regular white sugar! It will taste the same and works fine…. you won’t see the grains of sugar as much– but who cares!
- Can I make this red white and blue pie the day ahead? This pie is actually better after it has had a chance to set. Make it the day ahead and store at room temperature (cover it.)
More Festive Cookout Food Ideas you Might Enjoy
- Red White & Blue Drink: Icy Vodka Lemonade Slush
- Cherry Apply Pie
- Icy Rum Slush ~ throw a strawberry and a blueberry on a cocktail skewer to make more festive!
All the Barbeque Recipes you need for your Summer Cookout!
- Fall off the bone Baby Back Ribs
- Grilled Honey Mustard Glazed Pork Chops
- Beef Ribs This is the easiest Rib recipe ever! (and our most popular rib recipe!
- Grilled Cuban Mojo Pork
- Santa Maria Tri Tip
I’d love it if you enjoy this recipe if you’d comment and rate the recipe 5 stars in the recipe card. ⭐️⭐️⭐️⭐️⭐️
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- 2 Cups Blueberries )fresh or frozen ~ see note 1
- 1 Tablespoon Lemon Juice
- 1/4 Cup Sugar
- 1 1/2 Tablespoons Cornstarch
- 14 ounce Can Tart Cherries with juices (save juices)
- Water to add to drained juices from can to get to 3/4 cup liquid
- 1 Tablespoon Lemon Juice
- 3/4 Cup Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons Tapioca Pearls
- Double Pie Crust (storebought or homemade)
- 1 Egg
- 1/2 teaspoon water
- 2 Tablespoons Sugar in the Raw (or any granualted sugar _ See note 2)
- Preheat Oven to 400°
- Rinse blueberries and remove any grit.
- Place berries in a bowl and add sugar and stir.
- In a separate bowl add lemon juice to cornstarch and stir well. Toss with blueberries and sugar and set aside.
- Strain juice from canned tart cherries into a measuring cup then place cherries in a separate mixing bowl. Add lemon juice to cherry juice then add water to make 3/4 cup.
- Add the lemon/cherry water mixture to a small saucepan.
- Into the juice mixture stir in cinnamon, 1/2 of the sugar, tapioca pearls and salt until well blended.
- Heat the mixture on medium-high for 5 minutes and starting to boil. You will notice that it starts to thicken. Remove from heat, then add the rest of the sugar until well blended.
- Then pour over cherries and set aside for 15 minutes.
- While fruit is resting prepare the pie crusts. Take 1 1/2 pie crusts and roll out to be about 1" larger than the 9 X 13 baking dish. Save 1/2 of a pie crust to make stars and stripes.
- Place large rolled out pie crust in the bottom of your baking dish. It can be very rustic looking-- Pinch the edges to form a seal to the baking dish.
- Take the leftover dough and roll out to 1/4" thick rectangle at least 13" long. Cut 3/4" strips to fit as stripes on your pie. (I usually cut 5 -6 strips) Cut out stars using a cookie cutter. (See photos in post)
- Make a foil divider by folding to a 5" X 4" divider. You want the foil to be able to hold the blueberries in place while you pour in the cherries making the star section of the pie.
- Place the foil divider in the top left corner creating a barrier that will hold the blueberries in. Gently pour the blueberry mixture in.
- Then leaving the divider in place, pour the cherry mixture in.
- Leaving the divider in while you place the long stripes that create the stripes will give you a clear border. Place all of the strips in making the stripes of your flag over the top of the cherries..
- Gently remove the foil divider.
- Place the stars on top of the blueberries.
- Beat an egg with 1 teaspoon of water.
- Using a pastry brush, brush on the egg wash onto the crusts. Then sprinkle with the sugar in the raw. (see note about sugar selection for topping.)
- Place baking dish on a cookie sheet in case it boils over. Bake at 400 for 40-50 minutes until the crust is golden brown and fruit is bubbly.
- Allow cooling for at least an hour to allow the fruit to set up and not ooze all over.
- Store at room temperature for up to 2 days. Pie is best eaten the next day.
- If using frozen blueberries do not thaw them, use just out of the freezer so they don't turn the dough blue.
- I suggest using sugar in the raw for dusting the edges of the pie after applying the egg wash because it is a larger granule of sugar and shows up more. You could also use sanding sugar with the same effect. Regular sugar will work too, you may just need a little more of it to see it. Either way it tastes great!
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Amount Per Serving: Calories: 205Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 182mgCarbohydrates: 41gFiber: 2gSugar: 29gProtein: 2g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
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