Summer Berry Pies

By taniaf

Mini Pies

Ingredients

• 2 disks pate brisee
• flour, for dusting
• 7 1/2 cups mixed berries, such as raspberries, strawberries, blueberries or blackberries.
• 1 cup plus 2 tbsp sugar
• 1/4 cup cornstarch
• 1/4 c lemon juice (2 lemons)
• salt
• 2 egg yolks
• 2 tbsp heavy cream
• sanding sugar

Details

Servings 6
Preparation time 45mins
Cooking time 47mins

Preparation

Step 1

Roll out 1 disk pate brisee to 1/8 inch thick. Cut out 6 six inch circles. Press dough into 5 inch pie plates. Trim excess dough flush with edges of plates.
Stir together berries, sugar, cornstarch, lemon juice, and a pinch of slat. Fill pie shells with berries.
Whisk together yolks and cream. Roll out rest of dough to 1/8 inch thick. Cut out starts and stripes using cookie cutters or a knife. Decorate tops of pies with cut outs, brushing with egg wash to help stick. Freeze 1 hour.
Preheat oven to 375. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Bake on a parchment-lined baking sheet until golden and bubbling, 45-50 minutes. Let cool before serving.