StarSpangled Pie My American Flag Pie Recipe

Instructions:

1. Combine flour and salt for the pie crust. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
2. In a small bowl, whisk together sugar and cornstarch for the berry filling. Combine blueberries and blackberries in one bowl, strawberries and cherries in another. Stir a portion of the sugar mixture into each bowl of berries. Add lemon juice and almond extract to each bowl of berries. Refrigerate briefly while rolling out the crust.
3. Preheat oven to 400°F (204°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to pie dish, trim edges, and crimp.
4. Divide the crust using foil, allocating 1/3 to blueberries and the remaining section to strawberry. Fill crust with berry mixtures, discarding excess liquid. Refrigerate until ready to add top design.
5. Roll out the remaining dough disc and cut into strips for the stripes and use a cookie cutter for stars. Remove the foil. Arrange the dough pieces over the filling to form the American flag. Trim excess dough and crimp edges.
6. Brush crust with egg wash and sprinkle with coarse sugar (if using). Bake for 20 minutes at 400°F (204°C), then reduce heat to 350°F (177°C) and bake for an additional 30-35 minutes, or until crust is golden brown and filling is bubbly. Use a pie shield to prevent over-browning.
7. Let cool completely on a wire rack for at least 3 hours before serving. This is crucial for the filling to set!