Summer Berry Pies

RECIPE

Berry Pies

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Raymond Hom

Directions

1.

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.


2.

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


3.

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.


4.

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.


5.

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.


Ingredients

  • 2 disks Pate Brisee for Summer Berry Pies (see Cook's Notes)
  • 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