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Stars and Stripes Mini Pies

All-purpose flour, for dusting
2 recipes Pate Brisee (page 322; do not divide into disks)
7 1/2 cups mixed fresh berries, such as blackberries, blueberries, raspberries, or sliced strawberries
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup cornstarch
1 cup plus 2 tablespoons granulated sugar
Pinch of salt
2 large egg yolks, for egg wash
2 tablespoons heavy cream, for egg wash
Fine sanding sugar, for sprinkling


On a lightly floured surface, roll out half of dough about 1/8 inch thick. Cut out six 6-inch rounds, and fit into bottoms and up sides of six 5-inch pie plates. Refrigerate or freeze until firm, about 30 minutes. Stir together berries, lemon juice, cornstarch, granulated sugar, and salt. Divide mixture evenly among pie shells. Whisk together egg yolks and cream in a small bowl. Roll out remaining dough 1/8 inch thick. Using mini cookie cutters and a pastry wheel, cut out stars and stripes. Decorate tops of pies as desired (lightly brush bottoms of cutouts with egg wash to help them adhere). Brush pies with egg wash; sprinkle with sanding sugar. Freeze pies until firm, 1 hour. Preheat oven to 375F. Bake pies on a parchment-lined rimmed baking sheet until crusts are deep golden brown and juices are bubbling, 45 to 50 minutes. Tent with foil if crusts are browning too quickly. Let cool to room temperature on a wire rack. Pies can be kept up to overnight at room temperature, covered tightly with foil.

Source: www.epicurious.com