This Blueberry Pie with Star Spangled Crust brings juicy berries and festive charm to any celebration with a flaky patriotic topping.

Scale

One crust is used as the bottom shell; the second crust is thawed and rolled out for cutting star shapes.

Prepare the Pie Crust
Remove the top crust from the freezer and allow it to thaw until pliable. Leave the second crust frozen in its pie dish until ready to fill.
Make the Filling
In a large bowl, combine flour, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Add blueberries, lemon zest, and lemon juice. Gently toss until blueberries are evenly coated.
Fill the Bottom Crust
Pour blueberry mixture into the frozen pie crust, spreading it evenly and mounding slightly in the center.
Prepare the Star-Spangled Topping
Roll the thawed crust on a floured surface. Use various star-shaped cookie cutters to cut 15–25 stars, depending on the size of your cutters.
Arrange the Stars
Lay the dough stars across the top of the pie. You can overlap them for a layered effect or space them out slightly for a more open design. Leave ventilation gaps—these act as steam vents.
Brush with Egg Wash
Lightly brush stars with beaten egg and sprinkle generously with raw sugar for sparkle and crunch.
Bake the Pie
Place the pie on a baking sheet to catch any drips. Bake at 425°F (218°C) for 15 minutes, then reduce heat to 350°F (177°C) and continue baking for about 45–55 minutes, or until filling is bubbling and crust is deep golden.
Cool Before Serving
Let the pie cool for at least 3 hours for the filling to set properly.

If using extra-juicy blueberries, add an additional ½ tablespoon cornstarch.

To prevent over-browning, cover edges with foil halfway through baking.

For a richer flavor, brush stars with heavy cream instead of egg wash.

The pie will slice best at room temperature or fully cooled.