For a patriotic touch, cut a star into the top crust before baking this classic pie.

Martha Stewart Living, June/July 1992


Recipe Summary

Makes 2 pies


Ingredient Checklist


Instructions Checklist
  • Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.

  • In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.

  • Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.

  • Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.

  • Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.

Cook's Notes

Let the pies cool before serving, so the juices thicken a bit.