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–+ servings

Patriotic Berry Pie

Marla Hingley
Turn a classic berry pie into a patriotic symbol to celebrate America's Independence Day!
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Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

Pastry (double recipe)

    Filling

    • 3 cups fresh raspberries rinsed and drained
    • 2 cups fresh blackberries rinsed and drained
    • 4 Tbsp cornstarch
    • 1/2 cup white or brown sugar
    • 1 Tbsp grated lemon zest
    • 1/8 tsp cinnamon
    • 1 1/2 Tbsp unsalted butter optional

    Topping (optional)

    • 1 egg white lightly beaten, divided
    • 1 Tbsp coarse sugar

    Instructions
     

    • 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.

    Notes

    Instead of brushing egg whites on the top crust to help browning, you can brush on milk, or omit completely.
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