I decided to make mixed berry pies this 4th of July, one for Nick’s parents and one for mine. The last berry pie I made was a strawberry rhubarb pie (which are a whole lotta work) so I was expecting some difficulty this time around. Turns out these pies are really easy to make! The most difficult part is the crust, but for the filling you really just throw together a few ingredients. Easy as pie! So you know, I doubled the recipe below. But I imagine making one is just as much fun.
- All-purpose flour, for surface
- 7 1/2 cups mixed raspberries and sliced strawberries or blueberries and blackberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 cup fresh lemon juice
- 2 large egg yolks
- 2 tablespoons heavy cream
- Sanding sugar, for sprinkling
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 stick cold unsalted butter, cut into tablespoons
- 1/2 cup cold solid vegetable shortening
- 3 1/2 tablespoons ice water
In a food processor, pulse crust ingredients flour, salt and sugar. Add the butter and the shortening; pulse until the mixture resembles small peas. Add the ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add 1 teaspoon of ice water and pulse again.
Turn the dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.
Remove disks from refrigerator. On a lightly floured surface, roll each piece to 1/8” round. Press dough into bottoms and up sides of 9-inch pie tin. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
Stir together filling ingredients 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. 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, 1 to 1.5 hours. (Tent with foil if crusts are getting too dark.) Let cool.
Serve with vanilla ice cream and enjoy!