Fourth of July Summer Berry Pies
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- Prep Time 45 minutes
- Total Time 2 hours 35 minutes
- Yield Makes six 5-inch pies
Ingredients
- 2 large disks Pate Brisee
- All-purpose flour, for surface
- 7 1/2 cups mixed raspberries and sliced strawberries or blueberries and blackberries
- 1 cup plus 2 tablespoons sugar
- 1/4 cup cornstarch
- 1/4 cup fresh lemon juice (from 2 lemons)
- Salt
- 2 large egg yolks
- 2 tablespoons heavy cream
- Sanding sugar, for sprinkling
Directions
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Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep; cooks dream.com) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
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Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
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Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters (chefgiant.com), a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
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Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
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Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.
Cook's Note
Storage: Pies can be stored at room temperature overnight.
I've made this pie several times since it was featured in your magazine. Each time to rave reviews. I have skimped on the lemon and not put in the full amount, because my lemon wasn't juicy, and it came out delicious anyway.