These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.

Martha Stewart Living, July 2010


Credit: Raymond Hom

Recipe Summary

45 mins
2 hrs 35 mins
Makes six 5-inch pies


Ingredient Checklist


Instructions Checklist
  • 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) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.

  • Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.

  • 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, 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.

  • 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.

  • 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 Notes

Storage: Pies can be stored at room temperature overnight.


To make one 9-inch pie instead of three mini ones: Use 2 small disks of pate brisee. For the Raspberry-Strawberry Pie, use full filling recipe. Bake for 1 hour 30 minutes (tent with foil after 1 hour). For the Blueberry-Blackberry Pie, combine 6 cups berries, 3/4 cup sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice, and a pinch of salt for the filling. Bake for 1 hour 20 minutes (tent with foil after 1 hour).