Take a sneak peek at our newest cookbook, "Martha Stewart's New Pies & Tarts: 150 Recipes for Old-Fashioned and Modern Favorites." We've handpicked 10 delicious and diverse recipes from the book, including Strawberry Icebox Pie, Leek and Olive Tart, and Frozen Chocolate-Peanut Butter Pie.
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes cut out from the top crust, offering a window to what's within. Baking times are the same for either variation.
Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early September. When making yours, choose firm blueberries with a powdery grayish-blue color. To prevent molding, do not wash the berries until ready to use.