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Dessert Recipes

Our Let Freedom Ring Berry Pie Recipe Is a Festive Red, White + Blue Treat for 4th of July

This treat is an all-American beauty that's made extra-easy, thanks to pie crust mix and a tasty fruit filling

This recipe for Let Freedom Ring Berry Pie is a guaranteed crowd-pleaser for your upcoming 4th of July gathering! It uses pie crust mix for a flaky crust that preps easily. Once the dough comes together, it’s rolled and filled with a berry and citrus mixture. Flag-inspired cutouts of the remaining crust are arranged on top before this pie is baked until golden brown and bubbling. This pie has the right balance of rich, sweet and tart flavors to satisfy your guests’ dessert cravings. Plus, it mimics the red, white and blue theme of the holiday.

While the pie is delicious on its own, serving the slices with a dollop of ice cream or whipped cream provides an extra layer of sweetness. If you’re transporting this pie to the gathering, make sure it’s cooled completely before covering it. Plan on making this pie as part of your holiday dessert spread? Let us know in the comments below!

For more festive dessert recipes, try these 4th of July Trifles  and other 4th of July desserts.


10 servings

Total Time

Prep Time


  • 1 (11 oz.) pkg. piecrust mix
  • 4 Tbs. sugar
  • 2 lbs. strawberries, trimmed, quartered
  • 1/3 cup seedless strawberry jam
  • 2 Tbs. + 2 tsp. cornstarch
  • 2 tsp. grated lemon zest
  • 2 cups blueberries
  • 1 Tbs. fresh lemon juice
  • 1 egg, beaten


• Place oven rack in lower third of oven; place baking sheet on rack. Heat oven to 375°F. Coat 10”x11/2” baking dish with cooking spray. In bowl, combine piecrust mix and 2 Tbs. sugar; stir in 1 Tbs. water at a time until dough forms (about 1/3 cup water). Reserve 1/3 of dough.

• On lightly floured surface, roll out remaining dough to 14” round. Fit in baking dish, folding dough under along edge. Press dough into side of dish, slightly above edge. On lightly floured surface, roll out reserved dough to 10” round. Using 11/2” star-shaped cookie cutter, cut out 5 stars. Cut 1” strips from remaining dough. Cover; reserve. In bowl, combine strawberries, jam, 2 Tbs. cornstarch and 11/2 tsp. zest. In separate bowl, combine blueberries, remaining 2 Tbs. sugar, lemon juice, remaining 2 tsp. cornstarch and 1/2 tsp. zest.

• Spoon blueberry mixture in upper left quarter of baking dish. Spoon strawberry mixture in remaining section. Brush stars, strips of dough and pie edge with beaten egg. Arrange stars over blueberry filling and strips over strawberry filling, trimming to fit and lightly pressing onto pie edge. Bake on hot baking sheet until golden and bubbly, about 1 hr., covering with foil if browning too quickly.

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