Mary Ann’s Red, White, and Blue Pie

This month, show your national pride – and sweet tooth – with a delicious red, white, and blueberry-filled pie!


For the crust:

  • 1/2 vanilla bean
  • 6 tbsps. unsalted butter
  • 1/8 tsp. kosher salt
  • 11 graham crackers

For the filling:

  • 6 cups blueberries
  • 1/2 cup orange juice
  • 2/3 cup + 1 tbsp. sugar
  • 1 tsp. lemon zest
  • 1/4 tsp. kosher salt
  • 1/4 cup cornstarch
  • 3/4 cup heavy cream
  • 1/4 tsp. vanilla extract
  • 1/2 cup raspberries and/or strawberries


Make the crust

  1. Preheat oven to 350 degrees. Scrape out the vanilla bean seeds. In a small skillet, melt butter over medium heat. Remove from heat and stir in the vanilla bean seeds and salt. Allow to cool slightly.
  2. In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until combined. Press mixture into the bottom and sides of a 9-inch pie pan. Bake until lightly browned, about 12-14 minutes. Let cool on a wire rack.

Make the filling

  1. Reserve 1/2 cup blueberries for garnish.
  2. In a medium saucepan, heat the orange juice, 2/3 cup sugar, 1/2 tsp. lemon zest, and salt over medium-high heat. Stir until the mixture boils and sugar dissolves, then add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. While stirring constantly, gently smash the berries with the back of a spoon until broken down and thickened. Remove from heat and spoon into cooled pie crust.

Finish the pie

  1. In a large bowl, beat the heavy cream to soft peaks. Sprinkle remaining 1 tbsp. sugar, 1/2 tsp. lemon zest, and vanilla extract in and beat until soft peaks return. Spread whipped cream over center of pie, leaving a 1-inch border of blueberry filling. Garnish with reserved blueberries, raspberries, and/or strawberries.