Combine all of your dry ingredients (flour, sugar, and corn starch) into one bowl.
Rinse all of your fresh fruit (strawberries and blueberries) keep in separate bowls.
Cut up your strawberries into quarters.
Mix lemon extract with the strawberries.
Mix about 3/4 of the dry ingredients with the strawberries and set aside.
Mix the rest of the dry ingredients with the blueberries in a separate bowl and set aside.
Dust your counter top with flour and get your cold bottom pie crust out of the fridge.
Shape your bottom pie crust with your floured rolling pin into a large circle. Place your pie crust in your pie dish and shape the edges. Put the pie dish with bottom crust back in the fridge to keep cold.
Pull out the top crust from the fridge. Roll out the dough into a long rectangle. Cut out your stars and stripes. Put them on the cookie sheet and back into the fridge.
Use a couple flat surfaces to divide the pie circle into a quarter section. Fill this section with the blueberry mixture. The rest of the 3/4 of the pie will be filled with the strawberry mixture. Carefully pull out your flat dividers and adjust the fruit if needed.
Take the stars and stripes back out of the fridge and place your stars over the blueberries and the stripes over the strawberries.
Dot your pie with butter and give the crust a quick wash with a mix of egg white and a splash of water. Sprinkle the top of your pie with a little bit of granulated sugar and put your whole pie in the fridge to firm up.
While your pie is firming up in the fridge, preheat your oven to 425 F or 218 C
Bake your American flag pie for about 30-45 minutes
Let it cool for at least 30 min to an hour and serve it up with some vanilla ice cream!
