Preheat oven to 425 degrees and place rack in lower third of the oven

Place berries separately in two large bowls

Mix together sugar, salt and cornstarch in a smaller bowl

Pour 1/3 of the sugar mixture on the blueberries and the remaining 2/3 on the strawberries.  Toss to combine.

Let sit for 15-20 minutes until juices have accumulated.

Meanwhile, make your crusts (use the Easy Vegan Pie crust recipe for this)

Once the dough for the crusts are ready, flous your work surface generously and roll out the bottom crust.

Fit gently into a pie dish and trim the edges.

Place in the refrigerator to chill.

Roll out the top crust and place it on a large piece of parchment paper.

Chill for at least 15 minutes before cutting out the designs.

Fold a piece of aluminum foil in half several times to make a divider for the fruit.

Place the foil inside the pie crust blocking off a third of the inside of the pie (this space will be for the blueberries which signify the stars on the flag)

Fill blueberries on the smaller side of the pie, then place the strawberries on the larger side.

Carefully remove the foil.

Once the top crust is chilled (leave it on the parchment paper) cut out wavy stripes. (about 7 stripes work well)

Cut as many stars as possible with the remaining dough and assemble the flag design.

Brush the top with the agave or maple syrup "egg wash"  Simply whisk the soy milk and agave or syrup together to create the wash.  Sprinkle turbanado sugar on the top of the wash for a finishing touch

Bake for 15 minutes at 425 then reduce the temperature to 375 degrees.  Cover the crust with a pie crust shield or stips of aluminum foil.  Move the oven rack back to the middle and bake for 30 more minutes.  

Keep an eye on the pie!  It's done when the filling bubbles and the crust is golden brown.

Let cool at least 3 hours before cutting.