Turn a classic berry pie into a patriotic symbol to celebrate America’s Independence Day! A few strips of pie crust and a star cookie cutter is all you need!
Prepare pastry according to directions, then roll out bottom pastry and place in bottom of pie plate. Chill while preparing filling.If desired, use a pastry brush to brush the bottom pastry with some of the egg whites. This keeps it from getting soggy.
Spoon in filling, sprinkle with cinnamon and dot with butter. Roll out top crust, or cut into shapes and place on top of berries.
For a golden crust, brush the pastry with the egg whites (or milk), and sprinkle with some coarse sugar to add some sparkle.
|Patriotic Berry Pie|| |
- 3 cups fresh raspberries, rinsed and drained
- 2 cups fresh blackberries, rinsed and drained
- 4 Tbsp cornstarch
- ½ cup white or brown sugar
- 1 Tbsp grated lemon zest
- ⅛ tsp cinnamon
- 1½ Tbsp unsalted butter (optional)
- 1 egg white, lightly beaten, divided
- 1 Tbsp coarse sugar
- Prepare pastry according to directions, then roll out the larger of the two doughs and place in bottom of pie plate. Chill while preparing filling.
- For filling, combine the cornstarch, sugar, lemon zest. Place berries in separate bowls (or all together), then divide sugar mixture up between bowls and gently toss to combine.
- If desired, use a pastry brush to brush the bottom crust with some of the egg whites (keep crust from getting soggy). Spoon in filling, sprinkle with cinnamon and dot with butter if desired.
- Roll out top crust, or cut into shapes and place on top of berries. For a golden crust, brush with the egg whites, and sprinkle on some coarse sugar.
- Place pie on a baking sheet (to prevent any spillage) and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for another 35-40 minutes or until crust is golden.
- Set on a wire rack and allow to cool to room temperature.