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Flag Slab Pie in a baking pan against a white and gray quartz background

Fourth of July Flag Slab Pie

This Fourth of July Flag Slab Pie is actually easy to make and is fancy enough to be the centerpiece of your Independence Day party!

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 14 servings
Calories: 240 kcal
Author: Dédé Wilson

Ingredients:

Blueberry Filling:

  • 1 pint (480 ml) blueberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon water
  • 1 teaspoon lemon juice

Strawberry Filling:

  • 2 quarts (2 L) fresh strawberries, hulled and chopped
  • 1/2 cup (99 g) sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Preparation:

  1. For the Crust: Coat the inside of a quarter sheet pan measuring 13-inches by 9-inches by 1-inch (33 cm x 23 cm x 2.5 cm) pan with nonstick spray; set aside. Line another half-sheet baking pan with parchment paper; set aside.
  2. Have the pie dough ready to roll out. Divide the dough in half. Use one half to press into the prepared rectangular pan as thinly and evenly as possible including the sides. Chill while you roll out the stars and stripes.
  3. Roll out the other half of the dough between two lightly floured pieces of parchment paper (using low FODMAP flour, of course) to 1/4-inch (6 mm) thick. Cut out 3 strips measuring about 1 inch (2.5 cm) across and 14 inches (35.5 cm) long. Then cut 3 strips that are about 1 inch (2.5 cm) across and 8 inches (20 cm) long and then cut out a few stars with a star shaped cookie utter that is about 1 1/4-inches across (3 cm). Sprinkle coarse sugar on the “stars and stripes” and gently press into the dough. Chill these as well while oven preheats.
  4. Position racks in upper and lower third of oven. Preheat oven to 425°F/220°C.
  5. Prick the bottom of the patted in crust. Bake the crust and the “stars and stripes” until golden brown. The bottom crust itself will take about 20 minutes; the stars and stripes will bake more quickly, about 10 to 15 minutes. You might have to remove the stars sooner than the stripes, in which case just transfer them to a cooling rack. Cool all of the stars and stripes and the bottom crust on a rack(s) until needed.
  6. For the Blueberry Filling: Place half of the blueberries in a saucepan (you can do this by eye) and crush them lightly with a potato masher or a sturdy fork. Stir in the sugar. In a small bowl stir together the cornstarch, lemon juice and water to make a fluid slurry, then stir into the crushed blueberries. Cook over medium heat until the mixture starts to thicken, about 5 minutes, stirring frequently. Remove from the heat, and stir in the remaining blueberries. Allow to cool slightly. When thick (it should hold its shape), and barely flowable spoon the blueberries into the upper left hand corner of the pie crust, using your eye to determine a good size area to cover. Mine ended up being about a scant quarter of the pan. Use the image to guide you in creating this rectangular shape.
  7. For the Strawberry Filling: Place half of the strawberries in a saucepan (you can do this by eye) and crush them lightly with a potato masher or a sturdy fork. Stir in the sugar. In a small bowl stir together the cornstarch, lemon juice and water to make a fluid slurry, then stir into the crushed strawberries. Cook over medium heat until the mixture starts to thicken, about 5 minutes, stirring frequently. Remove from the heat, and stir in the remaining strawberries. Allow to cool slightly; it should still be a tad fluid. Spoon the strawberry filling onto the remaining area of the Flag Slab Pie.
  8. Lay the stripes atop the strawberries, using the image to guide you, trimming to fit as needed. Arrange the sparkly stars over the blueberries. Flag slab pie is ready to serve and is best served the day you assemble it.

Dédé's Quick Recipe Tips Video

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Nutrition Facts
Fourth of July Flag Slab Pie
Amount Per Serving
Calories 240 Calories from Fat 63
% Daily Value*
Fat 7g11%
Potassium 26mg1%
Carbohydrates 38g13%
Sugar 18g20%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 3.8mg5%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.