Red, White and Blue Cherry Pie

Happy Memorial Day, foodie friends. While many of us are planning cookouts and spending time with friends and family, please remember to take a moment to remember why we have Memorial Day.

overhead of a cherry pie with stars and blueberries


And then make yourself a Red, White and Blue Cherry Pie!

Patriotic Pie

Soldiers have given life and limb to provide us with the freedom to grill hamburgers, toss coleslaw and bake pies. For this week’s Sunday Supper Movement I bring you my Red, White and Blue Cherry Pie.

slice of cherry pie with ice cream

The only thing more American than Cherry Pie is Apple Pie, but Red, White and Blue Cherry Pie takes things to another level of pretty. You all know that I am not an expert dessert decorator. In fact, most of my dessert look like my young children decorated them.

But this one, this one is so easy that even I can do it! And decorating isn’t even the easy part. No real baking skills are required either.

close up of cherry pie with stars and blueberries

What You’ll Need

Of course you can make any of these items from scratch, but the whole point is to make this super easy.

cherry pie filling oozing out

How to Make It

  1. Unroll one pie crust into a pie dish. Pierce the crust generously with a fork. This helps the hot air release instead of making a big pie bubble. Pinch the edges or let it go “au natural” for a rustic look.
  2. Par-bake the crust and then remove and fill with cherry pie filling.
  3. Unroll on the second pie crust onto a floured work space. Cut out varying sizes of stars and arrange them onto the pie not totally covering the cherry pie filling.
  4. Brush the pie crust, edges and stars, with beat egg. This helps it brown and get all shiny and pretty.
  5. Bake until browned, see my notes for how to prevent the edges from burning below.
  6. Allow to cool fully on a wire rack. Using a wire rack lets the air circulate around the whole pie, cooling it faster and more evenly.
  7. When cooled, use a bottle of cookie icing to fill in just a few stars with white frosting. Place a few blueberries on the cake as well.
  8. There you go: Red, White and Blue Cherry Pie!
slice of red, white and blue cherry pie on a white plate

How to Prevent Pie Crust from Burning

Burnt edges is just a simple fact of pie baking. It doesn’t mean you did anything wrong- it just, well, happens. There are two stand ways to prevent your pie crust from burning.

  1. Buy and use a silicone protector. They are adjustable and cheap.
  2. To make a foil shield for a 9-inch pie, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie edges as soon as they start to brown.
  3. Loosely place a whole sheet of aluminum foil over the pie, but this can also mar the delicate cherry filling so this is the least desirable option.
overhead of whole cherry pie

Storage & Freezing

Cherry pie can be stored at room temperature for a day or two, but is best kept tightly covered in the fridge. Slices will cut better and stay put together the colder the pie is when sliced.

fork digging into a slice of cherry pie

As you can see, these slices are nice a chilly so they are holding their form. Fruit pies tend to thaw fast, so it will only take about 10 minutes of being sliced and on a plate for the slice to lose its chill.

You can freeze this pie, but I recommend doing so before adding the cookie icing and fresh fruit. Wrap tightly in freezer paper and aluminum foil and store for 3 months.

red, white and blue cherry pie for pinterest

More patriotic themed recipes:

red white and blue jello cups

Red, White, and Blue JELLO Shots

Red, White, and Blue JELLO shots are a simple and festive addition to any 4th of July celebration.
See The Recipe!
overhead shot of bowl of all american strawberries

All-American Strawberries

Chocolate dipped strawberries sporting an all-American theme!
See The Recipe!
close up of patriotic cherry pie
overhead of cherry pie with stars

Red, White and Blue Cherry Pie

5 from 2 votes
Red, White and Blue Cherry Pie is an easy cherry pie recipe using cookie icing, blueberries and cookie cutters to make a stunning and cute pie perfect for any patriotic holiday!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 slices



  • Preheat oven to 425°F. Press one pie crust into a 9-inch pie plate. Crimp edges using your thumb and forefinger. Pierce the bottom generously. Bake for 5-6 minutes or until crust just sets.
  • Remove from the oven and pour cherry pie filling into the parbaked pie crust.
  • Using a 1-inch star shaped cookie cutter, cut 12-14 stars from the second pie crust. Place in a pattern over cherries, overlapping in some places and touching the exterior crust in others.
  • In a small bowl, beat egg and brush over pie crust edges and star cut-outs.
  • Place in oven and bake for 40-45 minutes. Check during backing baking to see if the crust is starting to brown too much. If so, place aluminum foil or a pie shield over exterior crust or other burning areas.
  • Remove and allow to cool fully.
  • When cool, outline several stars with cookie frosting and place blueberries around the top of the cake.
  • Serve with vanilla ice cream.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.


Calories: 182 kcal, Carbohydrates: 34 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 80 mg, Potassium: 122 mg, Fiber: 1 g, Vitamin A: 215 IU, Vitamin C: 4 mg, Calcium: 15 mg, Iron: 0.7 mg
Calories: 182
Course: Dessert
Cuisine: American
Keyword: cherry pie
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

More Red, White & Blue Food:

angle close up of cherry pie slice
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

5 from 2 votes (1 rating without comment)

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Questions and Reviews

  1. The stars on top really are the icing on the cake, or rather pie! So cute and looks so delicious!

  2. Cherry pie is one of the BEST! And your version with blueberries is perfect. Thanks for a great recipe, Jessica!

  3. These flavors are classic for a reason! Thank you for participating this week.

  4. Berry pies are my favorites—and your cherry version looks marvelous! You’ve topped it so beautifully—pie crust is my nemesis and you’ve aced it, Jessica!!!