Pioneer Woman American Flag Pie is a summer dessert with fresh plums, raspberries and blueberries baked in a buttery homemade crust, ready in 5 hours. And since you can bake it a full day ahead, it’s a real crowd-pleaser for Fourth of July cookouts, potlucks or patriotic summer parties.
Chilling the dough for 2 full hours makes or breaks this crust, because warm butter melts too fast and turns dense instead of flaky. If you rush it, you will taste the difference in every bite.
Most flag pies rely on one berry filling, but Ree splits hers into two with different spices: ginger for the red, cinnamon for the blue. And the balsamic vinegar in the plum filling adds a tart depth other fruit pies don’t have.
Pioneer Woman American Flag Pie
Course: DessertCuisine: AmericanDifficulty: Medium12
servings1
hour5
minutes1
hour410
kcalTwo fruit fillings sit inside a flaky butter crust, and hand-cut dough stars and strips on top create the flag look once it bakes golden.
Ingredients
- For the Crust:
1 tsp. kosher salt
3 c. all-purpose flour, plus more for dusting
1 c. plus 2 Tbsp. cold salted butter, cut into pieces
7 tbsp. ice water, plus more if necessary
1 tbsp. distilled white vinegar
1 large egg, beaten
Ice cream, for serving
- For the Raspberry-Plum Filling:
1 c. sugar
2 tbsp. cornstarch
1 tsp. ground ginger
1/4 tsp. kosher salt
2 1/4 lb. red plums or nectarines, cut into 1/2-inch wedges (about 6 cups)
12 oz. raspberries (a little less than 3 cups)
1 tbsp. white or regular balsamic vinegar
- For the Blueberry Filling:
2 tbsp. sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
Pinch of kosher salt
5 oz. blueberries (about 1 cup)
1 tsp. lemon zest plus 1 Tbsp. lemon juice
Directions
- Make the dough: Combine salt and 2 cups of flour in a large bowl, then add the butter and work it in with your fingers for 5 minutes. Once the dough looks shaggy, toss in the remaining 1 cup flour.
- Add the liquid: Whisk the ice water and vinegar, drizzle over the dough, then knead until it holds, adding more water 1 teaspoon at a time if needed.
- Shape and chill: Divide the dough into two pieces, roughly two-thirds and one-third, before shaping the larger into an 8-by-6-inch rectangle and the smaller into 4-by-6 inches. Then wrap each piece in plastic and chill for at least 2 hours.
- Preheat: Place a baking sheet on the center oven rack, then preheat to 400 degrees F while the dough chills.
- Line the baking dish: Roll the larger dough into a 16-by-12-inch rectangle on a floured surface, then drape it into a 9-by-13-inch baking dish. Once in, trim so the crust sits about 2 inches up the sides, fold 1/2 inch under, and press. Then brush the edge with beaten egg and freeze the crust for at least 15 minutes.
- Cut the decorations: Roll the smaller dough into a 15-by-8-inch rectangle, then cut 3 stripes at 15 by 1 inch and 3 at 8 by 1 inch. Once those are ready, use a 1-inch star cutter on the leftover dough, brush everything with beaten egg, and refrigerate.
- Make the plum filling: Mix the sugar, cornstarch, ginger and salt in a large bowl, then add the plums, raspberries and balsamic vinegar and toss to coat.
- Make the blueberry filling: In a medium bowl, mix the sugar, cornstarch, cinnamon and salt, then toss in the blueberries along with the lemon zest and juice.
- Build the flag: Remove the crust from the freezer, then fold an 8-by-8-inch foil piece into a strip and open it at a right angle. Once shaped, set this divider in the upper left corner so it frames a square section for the blueberries.
- Fill and decorate: Spoon the blueberry filling into the square section, then spread the plum filling evenly over the rest. Once smooth, arrange the stars over the blueberry side and lay the stripes over the plum side before freezing the pie for 15 minutes.
- Bake: Lift out the foil, then bake on the preheated sheet until the fruit bubbles and the crust goes golden, about 55 to 65 minutes.
- Cool and serve: Let the pie cool for at least 3 hours before slicing, since cutting too soon lets the filling run. Then serve each slice with a scoop of ice cream.
FAQs
What fruit can I use if plums are out of season?
Nectarines work as a direct swap since they have similar texture, and Ree even lists them as an option. But peaches or apricots work too, though both release more juice, so add an extra teaspoon of cornstarch.
Do I need a star-shaped cookie cutter for this pie?
A 1-inch cutter gives you the cleanest stars, but a small knife works fine if you don’t own one. And the shapes don’t need to be exact, since the dough puffs in the oven and rough edges soften once baked.
Why did my fruit pie filling turn out watery?
Skipping the cornstarch or not mixing it in well is the usual cause, since it holds the juices together once the fruit heats up. And using overripe fruit releases extra liquid, so stick to firm plums and blueberries for the best set.
How do I keep the two fillings from bleeding into each other?
The foil divider is the key, since it separates the blueberry and plum sections so the colors stay clean while they bake. And freezing the assembled pie for 15 minutes before baking helps too, because cold fillings shift less in that first blast of oven heat.
How do I reheat leftover slices of this pie?
Warm slices in a 350 degree F oven for about 10 minutes, which crisps the crust without overcooking the fruit. But skip the microwave, since it turns the pastry soft. And since leftover pie keeps in the fridge for up to 2 days, it reheats well the next afternoon.
