Summer Berry Pies

By maredan

Ingredients

• Pate Brisee:
• 7 1/2 c mixed raspberries and sliced strawberries or blueberries and blackberries
• 1 c plus 2 tbsp sugar
• 1/4 c cornstarch
• 1/4 c lemon juice (2 lemons)
• salt
• 2 egg yolks
• 2 tbsp heavy cream
• 2 1/2 c flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks cold butter cut into small pieces
• 1/3 c plus 1 tbsp ice water

Preparation

Step 1

Pate Brisee:
Pulse flour, salt and sugar in food processor until combined. Add butter and pulse until mixture resembles coarse crumbs
Drizzle water evenly over mixture. Pulse until mixture just begins to hold together. Press dough into 1 large disk and wrap in plastic wrap. Refrigerate until firm about 1 hr or overnight.

Roll out 1 disk to about 1/8-inch thickness on a lightly floured surface. Cut out circles and press dough into bottoms and up sides and crimp edges
Stir together berries, sugar, cornstarch. lemon juice and pinch of salt. Fill pie shells with pie filling.
Whisk together yolks and cream. Roll out remaining dough and top pies. Freeze for 1 hour
Preheat oven to 375C. Brush tops of pies with egg wash and sprinkle with sugar. Transfer to a parchment-lined rimmed baking sheet.
Bake until juices are bubbling and tops are golden brown 45 to 50 min (Tent with foil if crusts getting too dark)