American Berry Pie

American Berry Pie
4 Reviews
Fresh summer berries and a flaky butter and almond crust create a delicious patriotic pie.
45 min
Prep Time
Total Time
8 servings



2 cups
all-purpose flour
1/4 cup
finely chopped almonds
1/4 teaspoon
2/3 cup
cold Land O Lakes® Butter, cut into chunks
5 to 7 tablespoons
ice water


1 (16-ounce) container (2 1/2 cups)
fresh strawberries, sliced
1 3/4 cups
fresh raspberries
1 1/2 cups
fresh blueberries
1/2 cup
1/4 cup
1 tablespoon
1/2 teaspoon
almond extract

Egg Wash

large Land O Lakes® Egg, slightly beaten
Sanding sugar


  1. Heat oven to 425°F.
  2. Combine flour, almonds and salt in bowl; cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
  3. Divide dough into 1/3 and 2/3 portions. Shape each portion into ball; flatten slightly. Wrap smaller ball of dough in plastic food wrap; refrigerate.
  4. Roll out larger ball of dough on lightly floured surface into 1/8-inch thick, 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate; set aside.
  5. Place strawberries and raspberries into bowl. Place blueberries into another bowl.
  6. Combine sugar and cornstarch in small bowl until well mixed. Add 1/4 cup sugar mixture, 1 tablespoon water and 1/4 teaspoon almond extract to blueberries; toss lightly to coat. Add remaining sugar mixture and remaining 1/4 teaspoon almond extract to strawberries and raspberries; toss lightly to coat.
  7. Fold piece of aluminum foil several times to make 2-inch wide strip; place into pie crust to divide crust into 1/3 and 2/3 sections. Press down slightly into crust. Spoon blueberry mixture into 1/3 portion of pie crust. Spoon strawberry and raspberry mixture into larger area of pie. Carefully remove foil.
  8. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Cut 5 3/4-inch strips of dough in wavy shape to create stripes on flag. Place over strawberry and raspberry mixture, trimming as needed. Fold bottom crust edge over edge of strips. Crimp or flute entire edge of pie.
  9. Cut 10-12 stars from remaining dough using 1 1/2-inch cookie cutter; place stars over blueberry mixture. Brush crust with beaten egg; sprinkle with sanding sugar. Cover edge of crust with 2-inch strip of aluminum foil.
  10. Bake 15 minutes; remove foil. Reduce oven temperature to 375°F. Continue baking 30-40 minutes or until crust is lightly browned and filling is bubbling. Cool pie 1 hour before serving.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


I chose to use this recipe for a pie contest. I lined the blueberries across the bottom and put the red berries over them instead of separating the berries. Needless to say out of 8 pies this one came in first place! It was delicious.


Hi Diane, you could definitely substitute vanilla for the almond. Happy baking!


I made this pie for my family reunion but instead of making it in a round pie plate, I adjusted the recipe for a larger crust and made it in a cookie sheet - kind of like a slab pie. It was excellent and everyone enjoyed the flag resemblance since our reunion is always very close to July 4.


Can I use vanilla extract instead of the almond? Don't like at all almond

Test Kitchen Comment
From: Mallory
Hi Diane, you could definitely substitute vanilla for the almond. Happy baking!
Posted July 08, 2016


It was delicious. I was afraid it would be too sweet but the ratio of sugar and fruit worked out very well. I did chill the dough longer which I tend to do with any pie pastries...


My family loved this pie! It is very tasty. I gave it 4 stars instead of 5 because the recipe says to use a 9" pie plate. I used a 10" and it was very full! The recipe for the crust doesn't really make enough for a 10" pie plate, so the crust around the edges wasn't as pretty as I wanted it to be. But the crust and filling are both delicious!

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