Mini Berry Pies – Celebrating the 4th of July

Ingredients

pate brisee
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks cold, unsalted butter, cut into small pieces
1/3 + 1 Tbls. cup ice cold water( I used slightly less)

berry pie fillings
7 1/2 cups berries
1 cup + 2 Tbls. sugar
1/4 tsp. arrowroot
1/4 cup fresh lemon juice
zest of one lemon

wash
2 large egg yolks
2 Tbls. heavy cream
sanding sugar or turbinado sugar for sprinkling

Instructions

• preheat oven to 375*
for the pate brisee: 
• pulse the flour, salt + sugar in a food processor until combined.  add the butter and pulse until mixture resembles coarse crumbs.
• drizzle, water slowly, into food processor as you pulse. You just want the mixture to come together.  This dough should not be sticky. I used less water than called for as I always wind up with wet dough.  Press the dough into one large disc and wrap in plastic wrap. Refrigerate until firm, about an hour.
• roll out dough, 1/8″ thickness.  I used a slightly smaller mini pie tin than the recipe called for ( 5″), instead  I used a 4″.  Press the dough into your pie tins and crimp the tops.  Put in the fridge while you mix the berries.
• with the remaining dough cut out the shapes for the tops.  I used a star cut out and a pastry wheel to create the “stripes”.  set these on a parchment lined baking sheet.
• mix egg yolks and cream in a small bowl.  brush your decorative accents with the egg mixture and sprinkle with sanding sugar.  set in the freezer until ready to use.
for the berries:
• I used separate bowls for each berry mixture. Mix berries or fruit with sugar, cornstarch, lemon juice, lemon zest, and salt.  Fill pie shells with berry mixture.
assembly:
• brush the edges of the individual pies with the egg wash.  place decorative crusts over pies and pinch the edges of the crust with the stars and stripes.
• bake until juices start to bubble and the tops are golden. about 40-45 minutes.  if the tops start to burn, tent pies with foil and continue baking until done.
• let cool before serving.
• pies can rest at room temp over night.  however, my boys like them cold, right out of the fridge!