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Blueberry-Cherry Flag Pie

Pie Dough Ingredients:

  • ● 2 Cups + 4 Tbsp. All-Purpose Flour
  • ● 2 Tbsp. White Sugar
  • ● ½ tsp Salt
  • ● 1 ½ Sticks Unsalted Butter (COLD), Cut Into ¼″ Cubes
  • ● 6 oz COLD Cream Cheese (¾ of an 8 oz package), Cut Into ¼″ Cubes
  • ● 5–7 Tbsp. COLD Half and Half

Cherry Filling Ingredients:

Blueberry Filling Ingredients:

  • ● ½ Cup Bonne Maman Wild Blueberry Preserves
  • ● 1 Cup Fresh Blueberries
  • ● 1 Tbsp. Lemon Juice
  • ● ¼ tsp Salt
  • ● 2 Tbsp. Cornstarch
  • ● 1 tsp Butter, Room Temp

For Egg Wash:

  • ● 1 Egg
  • ● 1 Tbsp. of Half and Half or Milk
  • *Optional: Coarse Sugar for Sprinkling on Top


Make the Pie Dough First:

In a food processor or with a pastry cutter, mix the flour, salt, and sugar. Next, add the cold butter and cream cheese pieces a third at a time. If using a food processor, pulse to break up butter and cream cheese. Take note, it will be pea-sized pieces or a bit larger when properly cut in.

Next, add the cold half and half a tablespoon at a time, pulsing in between each addition. Stop adding half and half when a dough begins to form.

Turn the somewhat crumbly and shaggy dough mixture onto a parchment-paper-lined work surface, and work with lightly floured hands, molding and forming the dough into two disks. One disk should be formed slightly larger than the other. Tightly wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.

The dough may be frozen up to 3 months.

*If using frozen dough, allow it to defrost completely in the refrigerator.


Then Make the Cherry Pie Filling:

In a medium saucepan, combine the Bonne Maman Cherry Preserves, salt, and the frozen or fresh tart cherries. Stir to coat cherries in preserves. Let the mixture warm over a medium-low heat for about 3–4 minutes until the preserves have thinned out—and the cherries have defrosted and released some liquid. Stir often to prevent burning.

Next, slowly add cornstarch one tablespoon at a time, and stir well between each addition to ensure it’s completely dissolved into the cherry juice and preserves mixture. Bring the mixture to a simmer over medium heat, stirring frequently until thick and bubbly and the cloudy liquid turns more clear.

Remove from heat, add butter and vanilla extract, and stir. Allow the mixture to cool while preparing blueberry filling.



Next, Make the Blueberry Pie Filling:

In a small saucepan, combine the Bonne Maman Wild Blueberry Preserves, fresh blueberries, lemon juice, and salt. Allow the mixture to warm and thin out over low heat. Stir in cornstarch one tablespoon at a time, stirring in between to ensure it is completely dissolved. Bring to a low simmer over medium heat until the cloudy liquid turns more clear. Remove from heat and add butter. Stir and allow to cool.



Now, Roll Out Dough:

Remove the larger disk of pie dough from the refrigerator and roll out into a ⅛ inch-thick circle, and appropriate width to fit your pie plate. Press the dough into the pie plate firmly and all around the sides. Fold any extra dough under the edges and press to adhere to the top edge.

To separate the blueberry filling from the cherry filling, use aluminum foil to create a barrier strip in the upper-left quadrant corner of your pie. The smaller ¼ section will hold the blueberry filling, and the remaining ¾ will be for the cherry filling. Carefully fill the small section with blueberry filling and the larger section with cherry filling. Remove the foil dividing strip and discard.

Remove the smaller pie dough disk from the refrigerator and roll out into another flat circle about ⅛ inch thick. Cut out one small section into stars using a small cookie cutter or sharp knife, then cut remaining dough into strips using a pizza cutter or a very sharp knife. Lay the strips across the pie, starting from the bottom and laying horizontally to create stripes of the American flag, leaving space in between each stripe to let the cherry filling show through. Add the stars over the blueberry filling, and use small strips to finish stripes to the right of the stars. Crimp the edges of the pie crust with your fingers to create fluting or crimp with a fork.

In a small bowl, beat the egg with tablespoon of half and half. Carefully brush the egg wash just over the stars and stripes dough of the top crust and edges. Then sprinkle the coarse sugar for the optional sprinkling on top.

Bake the pie for 20 min at 375°F. Decrease heat to 350°F and bake for another 30 to 35 min until golden brown on top. Check crust about 30 min in, and tent with foil on edges if needed. Allow the pie to cool completely before serving.

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