Summer Berry Pies


Berry Pies


Raymond Hom



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.


  • 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