Old Glory Pie

I love scrolling through food videos on Facebook but they’re so frustrating because you know that you could never recreate them. Enter this pie –  a Facebook food video that you can actually make!

Sometime last week I was scrolling through Facebook and I watched this video from Tip Hero. I usually find that these recipes look delicious but they’re nearly impossible to recreate.

This one was easy and a big hit at our 4th of July Party.

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The top half is before it was cooked and the bottom half is after.

Below is the recipe copied from the Tip Hero website. In (italics) I have added my comments on the changes I made to the recipe.


Makes 1 9-inch Pie
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes


– Pie dough, enough for 2 crusts
– 4­½ cups fresh strawberries, hulled and sliced
– 1­½ cups fresh blueberries
– ½ cup granulated sugar
– ⅓ cup corn starch
– ½ teaspoon almond extract, divided
– 1 large egg, beaten
– Sanding sugar (I just used regular sugar)


  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. On a lightly-floured surface, roll out the dough for one of the pie crusts into a 12-inch, ⅛-­inch-thick circle. Fold into quarters and place into an ungreased 9-­inch pie dish. Unfold and press against the bottom and sides of the dish. Trim excess dough to ½ ­inch from the edge of plate. Set aside.
  3. In a small bowl, combine the granulated sugar and the corn starch until well-mixed. (I made a little extra – 3/4 cup of sugar and about 1/2 cup of corn starch)
  4. Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat.  (Pour the sugar mixture over top & be careful because the extract will make it a little lumpy)
  5. Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat. (Pour the sugar mixture over top & be careful because the extra will make it a little lumpy)
  6. Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough.
  7. With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil. (This was way easier than it sounds)
  8. On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle.
  9. Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork. (I took the foil out once I had all of the stars and stripes in place)
  10. Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.
  11. Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.
  12. Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling. (Instead of 60 minutes I did about 40 because my crust was getting too brown)
  13. Cool the pie for 1 hour before serving.

Everyone loved it and they are excited to have it again next year!