Mixed Berry American Flag Slab Pie

Make & Chill the Pie Crust

1. In a food processor, pulse together the flour, salt, and sugar. Add butter cubes in 3 additions, pulsing a few times until broken into small pieces. Add ice water and apple cider vinegar and pulse just to coat (the dough won’t be fully cohesive yet).

   Turn the dough out onto a work surface and press together with your hands until no dry crumbs remain. (Note: this pie crust errs slightly on the dry side, which helps with structure. If needed, add more water 1 tsp at a time.) Press into a flattened square or rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.

Make the Strawberry-Raspberry Jam

1. Combine all ingredients, except the vanilla, in a medium saucepan. Cook over medium heat, stirring often to prevent sticking, for 10–15 minutes until thick and jammy.

2. Remove from heat and stir in vanilla. Set aside to cool.

Make the Blueberry Jam

1. Combine all ingredients, except the vanilla, in a medium saucepan. Cook over medium heat, stirring often, for 5–7 minutes until thickened.

2. Remove from heat and stir in vanilla. Set aside to cool.

Roll & Blind Bake

1. Preheat oven to 375°F. Lightly flour your surface and the top of the chilled dough. Roll into a large rectangle about ⅛ inch thick, lifting and rotating as you go to prevent sticking.

2. Cut out a 14” x 18” rectangle (you should have a decent amount of excess dough) and transfer to a jelly roll pan, pressing into the sides. Trim the edges so the dough rises only about ½ inch up the sides. Set aside trimmings for the divider wall and topping cutouts (gather scraps, press into a disc, and wrap in plastic). Chill both the lined pan and the trimmings in the freezer for 5 minutes.

3. Roll out the scraps to ⅛ inch thickness. Cut two strips 6.5” long and ½ inch wide — these will be the border for the stars section. In the top left corner of your jelly roll pan, lightly score a 6.5” x 6.5” square. Dip your finger in water and rub along the scoring. Place each strip on top, pressing with two fingers on either side to seal. Pinch the corner where the strips meet, using water to help. Freeze again for 10 minutes to set.

4. Dock the base of the dough with a fork, then line with parchment and fill with pie weights or dried beans (divide parchment into 2–3 sections for easier removal). Bake for 30 minutes with weights, then remove weights and bake another 7 minutes, until the surface looks dry and matte.

5. Meanwhile, roll the reserved dough and cut three strips that are 1 inch wide by 9 inches long, and three that are 1 inch wide by 15 inches long. With the remaining dough, cut out stars using a small cookie cutter (freeze dough briefly if it softens—it’s much easier to cut when firm). Place all strips and stars on a parchment-lined sheet tray and freeze until firm.

Assemble & Final Bake

1. Once the crust is blind baked and slightly cooled, spread the blueberry jam into the corner and the strawberry-raspberry jam across the rest. Smooth the top with an offset spatula.

2. Lightly brush the chilled stars and stripes with milk, then generously sprinkle with granulated or sparkling sugar (do this before placing on the pie to avoid jam smearing).

3. Arrange stars over the blueberry jam and stripes over the strawberry-raspberry section (pinch stripe ends gently into the baked crust to secure).

4. Bake at 375°F for 30–40 minutes, until the crust is lightly golden and the filling is bubbling. Let cool completely before slicing for clean edges.