Strawberry Flag pie

Crust

your favorite prepared pie crust

Strawberry Filling

• 1/2 cup (99g) sugar
• 1/8 teaspoon salt
• 5 cups (2 lb) strawberries, quartered, fresh or frozen, trimmed of their leaves
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 4 tablespoons corn starch or gelatin

Blueberry filling

• 2 tablespoons (25g) sugar
• 2 tablespoons corn starch or gelatin
• 2 to 2 1/2 cups (340g) blueberries, washed and drained
• 1 1/2 teaspoons lemon juice

Instructions

• To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9" pie pan. Refrigerate for at least 30 minutes.
• Preheat the oven to 425°F.
• To make the strawberry filling: Whisk together sugar, lemon juice and zest, corn starch and salt, and toss with the strawberries. Set aside.
• To make the blueberry filling: Whisk together sugar and corn starch. Toss the blueberries with the sugar mixture, then stir in the lemon juice.
• Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling. See "tips," below, for suggestions how to do this.
• Roll the remaining crust into a 10" x 6" rectangle about 3/8" thick. Cut the dough, lengthwise, into five to six 3/4"-wide, 10"-long strips. Cut three to five 1 1/4" stars from the remaining dough.
• Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.
• Place the stars atop the blueberry filling.
• Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired.
• Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 45 to 60 minutes, until the filling is bubbling and the crust nicely browned.
• Remove the pie from the oven, and let it cool for at least an hour before serving.

Tips 

• To help create even wedges for both fillings, starting from the center of the unfilled crust, use a piece of aluminum foil to block off a 90° wedge. Remove the foil once you've filled both wedges and before you bake the pie. If you have an adjustable pie dam, it's very handy for this task. 
• The pie may be served warm, but it'll be a bit messy; it sets as it cools. 

*recipe adapted from King Arthur flour