A little festive, a little nostalgic, and just the thing for a Fourth of July picnic. This American Flag Fruit Pizza starts with a simple store-bought pie crust and an easy homemade pastry cream made with Nellie’s Free Range Egg Yolks. Fresh blueberries and raspberries create the flag design, making this an easy dessert that looks impressive without requiring complicated decorating skills. Bring it to the cookout and watch it disappear. ☀️💜

Instructions

1. Preheat oven to 350°F.
2. Roll the pie doughs out, and stack them one on top of the other. Roll them out into a two-layer, 12-14 inch circle. Place on a parchment-lined baking sheet or pizza pan.
3. Poke the entire surface generously with a fork.
4. Brush with one beaten egg and sprinkle with coarse sugar. This will keep the crust from getting soggy.
5. Place a second sheet of parchment over the crust and top with another baking sheet to help keep the crust flat.
6. Bake for 15 minutes.
7. Remove the top baking sheet and parchment and continue baking for 5-8 minutes, or until golden brown.
8. Allow the crust to cool completely.
9. In a medium saucepan, whisk together sugar, cornstarch, and salt.
10. Add egg yolks, milk, and butter.
11. Cook over medium-low heat, whisking constantly, until the mixture thickens and begins to bubble.
12. Continue cooking for 1 minute once bubbling.
13. Remove from heat and whisk in vanilla extract.
14. Transfer pastry cream to a bowl and cover the surface directly with plastic wrap.
15. Chill until completely cold, about 1 hour.
16. Just before serving, spread chilled pastry cream evenly over the cooled crust, leaving a small border around the edge.
17. Create a border of blueberries around the edge. Fill in one quarter of the pizza with blueberries to form the "stars" section of the flag. Position that quarter in the “top left” corner of the circular flag.
18. Arrange raspberries in rows across the remaining surface, leaving visible stripes of pastry cream between each row.
19. Pipe fresh whipped cream between the rows of raspberries for the white stripes.
20. Chill until ready to serve.
21. Slice and enjoy!

Make-Head Tips

• The pastry cream can be made up to 2 days ahead and stored covered in the refrigerator.
• The pie crust can be baked 1 day ahead and stored at room temperature.
• Assemble the pizza up to 4 hours before serving for the best texture.
• If transporting to a picnic or cookout, keep chilled until serving and add the berries just before leaving if possible.
• For the crispest crust, avoid assembling more than a few hours in advance.

☀️ Nellie's Tip: If you have extra pastry cream, save it for dipping fresh berries or spreading onto toast the next morning. It's too good to waste. 💜