Fourth Of July Summer Berry Pies Recipes
FOURTH OF JULY SUMMER BERRY PIES
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes six 5-inch pies
Number Of Ingredients 10
Steps:
- 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.
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- To make the crust, combine flour, almond flour, and salt in a food processor. Pulse 2-3 times to combine. Add in cold butter and pulse until sand-like consistency. Add water until dough forms.
- Remove dough from food processor and divide into 1/3 and 2/3 portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
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