4th of July Pie

Crust

1 tsp. kosher salt

3 cups all-purpose flour, plus more for dusting

1 cup plus 2 tablespoons cold salted butter,

cut into pieces

7 Tbsp. ice water, plus more if necessary

1 Tbsp. distilled white vinegar

1 large egg, beaten

Ice cream, for serving

Raspberry-Plum Filling

1 cup sugar

2 Tbsp. cornstarch

1 tsp. ground ginger

1/4 tsp. kosher salt

2 1/4 lb. red plums or nectarines, cut into 1/2-inch wedges (about 6 cups)

12 oz. raspberries (a little less than 3 cups)

1 Tbsp. white or regular balsamic vinegar

Blueberry Filling

2 Tbsp. sugar

1 Tbsp. cornstarch

1/2 tsp. ground cinnamon

Pinch of kosher salt

5 oz. blueberries (about 1 cup)

1 teaspoon lemon zest plus 1 tablespoon lemon juice

For the crust: In a large bowl, combine the salt and 2 cups of the flour. Add the butter and rub it into the flour with your fingers until it is almost fully incorporated and forms a shaggy dough, about 5 minutes. Add the remaining 1 cup flour and toss to combine.

Whisk the ice water and vinegar in a small bowl, then drizzle over the dough. Gently knead by hand until the dough comes together, adding more water 1 teaspoon at a time if needed.

Divide the dough into two portions — one roughly two-thirds, the other one-third. Shape the larger portion into an 8-by-6-inch rectangle and the smaller into a 4-by-6-inch rectangle. Wrap each piece in plastic and chill for at least 2 hours and up to overnight.

Place a baking sheet in the center rack of the oven. Preheat the oven to 400°F.

On a floured surface, roll out the larger piece of dough into a 16-by-12-inch rectangle. Drape it into a 9-by-13-inch baking dish, pressing it into the corners and up the sides. Trim as needed so that the crust reaches 2 inches up the sides of the dish. Fold 1/2 inch of dough under and press to adhere to the sides of the pan. Brush the folded edge of the crust with beaten egg. Freeze for at least 15 minutes and up to overnight.

Roll out the smaller piece of dough into a 15-by-8-inch rectangle. Cut 3 (15-by-1-inch) stripes from one of the long ends (a pizza wheel is handy here). Then cut 3 (8-by-1-inch) stripes. Cut out stars from the remaining dough using a star cookie cutter (a 1-inch star cutter will get you 12 to 14 stars). Place the stripes and stars on a baking sheet, brush with beaten egg, cover, and refrigerate while you make the filling.

For the raspberry-plum filling: In a large bowl, mix together the sugar, cornstarch, ginger, and salt. Add the plums, raspberries, and vinegar; toss to coat.

For the blueberry filling: In a medium bowl, mix together the sugar, cornstarch, cinnamon, and salt. Add the blueberries, lemon zest, and juice; toss to coat.

Remove the crust from the freezer. Cut a piece of foil to 8-by-8 inches. Fold it in half once, then again lengthwise to create an 8-by-2-inch strip. Fold that strip in half crosswise to make a 4-by-2-inch piece. With the baking dish positioned so a long side is facing you, unfold the foil to form a right angle. Place it in the upper left corner of the crust to create a square section.

Spoon the blueberry filling into the square section framed by the foil. Spread the raspberry-plum filling over the remaining area of the crust, smoothing it evenly to the edges. Arrange the dough stars over the blueberry section. Lay the dough stripes over the raspberry-plum section to form a flag pattern, trimming the stripes as needed. Place the assembled pie in the freezer for 15 minutes before baking.

Gently lift out the foil frame. Bake the pie on the preheated baking sheet until the fruit is bubbling and the crust is golden, 55 minutes to 1 hour 5 minutes. Let the pie cool for at least 3 hours before serving with ice cream.