A Star-Spangled Bake: Fourth of July Fruit Pizza with Sourdough Pie Crust

There’s just something special about celebrating the Fourth of July with food made from scratch. Fireworks, flags, and loved ones. This year, why not add a homemade twist to your celebration with a fruit pizza that features a golden, flaky sourdough pie crust? It’s festive, delicious, and a great way to use up that sourdough discard sitting in your fridge. Whether you’re hosting a backyard BBQ, attending a potluck, or just spending time with family, this red, white, and blue fruit pie is sure to be the star of your Independence Day table.

Why Sourdough Crust?

If you’re already a sourdough baker, you know the magic that sourdough brings to your kitchen. That tangy, rich flavor adds depth to everything from pancakes to pizza dough—and pie crust is no exception. Sourdough discard (the portion of starter you usually toss before feeding) gives this pie crust a unique tenderness and a subtle tang that complements sweet fruits perfectly. It’s also a great way to reduce kitchen waste! See a full list of ingredients at the bottom of this recipe.

Instructions:

1.  In a large bowl, mix flour and salt. 
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like
   coarse crumbs.
3.  Stir in the sourdough discard until evenly incorporated.
4.  Add ice water, one tablespoon at a time, just until the dough holds together when
   pressed.
5.  Divide into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).
6.  On a baking sheet, roll out your dough to a flat disc.
7.  Bake at 450 degrees for 12 minutes.
8.  Allow it to fully cool for at least 3-4 hours.

Topping instructions:

1. In a large bowl, combine the cream cheese, powdered sugar and vanilla.
2.  Spread onto a completely cooled pie crust, leaving an inch uncovered.
3.  Slice your strawberries into thin slices and pattern along the outside of the cream
   cheese mixture.
4.  Alternate with whatever design you love and speaks to you with the blueberries,
   strawberries and raspberries,
5.  Store in fridge or cold place until ready to eat.

Tips and Variations

•  Make it Mini: Use mason jar lids or mini tart pans to create individual pies—great
  for cookouts and portion control!
• Chill the Dough: Keep your crust ingredients cold throughout the process to get the
  flakiest texture.
• No Sourdough? No problem. This recipe works great with any pie crust, but if you
  have a sourdough starter, it’s a delicious way to make use of it

Fourth of July Fruit Pizza with Sourdough Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

Crust:

•  2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1/2 cup sourdough discard (unfed)
• 2–4 Tbsp ice water

Topping:

• 1–8 oz block of room temperature cream cheese
•  1/2 cup powdered sugar
• 1 tbs of vanilla.
• 5–10 sliced strawberries
• 1/2 cup blueberries
• 5-10 raspberries

Cook Mode Prevent your screen from going dark

Instructions

Crust instructions: 

1.  In a large bowl, mix flour and salt. 
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like
   coarse crumbs.
3.  Stir in the sourdough discard until evenly incorporated.
4.  Add ice water, one tablespoon at a time, just until the dough holds together when
   pressed.
5.  Divide into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).
6.  On a baking sheet, roll out your dough to a flat disc.
7.  Bake at 450 degrees for 12 minutes.
8.  Allow it to fully cool for at least 3-4 hours.

Topping Instructions:

1. In a large bowl, combine the cream cheese, powdered sugar and vanilla.
2.  Spread onto a completely cooled pie crust, leaving an inch uncovered.
3.  Slice your strawberries into thin slices and pattern along the outside of the cream
   cheese mixture.
4.  Alternate with whatever design you love and speaks to you with the blueberries,
   strawberries and raspberries,
5.  Store in fridge or cold place until ready to eat.

Notes

Tips and Variations

•  Make it Mini: Use mason jar lids or mini tart pans to create individual pies—great
  for cookouts and portion control!
• Chill the Dough: Keep your crust ingredients cold throughout the process to get the
  flakiest texture.
• No Sourdough? No problem. This recipe works great with any pie crust, but if you
  have a sourdough starter, it’s a delicious way to make use of it

• Author: Kayla Myers