Mini Stars Berry Pies
Celebrate America with these patriotic triple-berry pies (and a scoop of ice cream).
By Kate Merker and Kristina Kurek
Celebrate America with these patriotic triple-berry pies (and a scoop of ice cream). See more Fourth of July desserts.
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- Yields:
- 8 serving(s)
- Total Time:
- 2 hrs
Ingredients
- 1
(15-ounce) package refrigerated rolled piecrusts
Flour, for work surface
- 1
large egg, beaten
- 1/4 c.
plus 1 tablespoon sugar, divided
- 1 1/2 c.
fresh blueberries
- 1 1/2 c.
fresh chopped strawberries
- 1 1/4 c.
fresh raspberries
- 1 1/2 tbsp.
cornstarch
Pinch kosher salt
Vanilla ice cream, for serving
Directions
- Step 1Working with one piecrust at a time, roll dough on a lightly floured work surface to 1/8-inch thickness. Using the stencil cut out 4 circles; reserve scraps. Repeat with remaining piecrust.
- Step 2Shape scraps into a 1/2-inch-thick disk. Roll disk on a lightly floured work surface to 1/8-inch thickness. Cut out stars with cookie cutters, rerolling scraps as necessary.
- Step 3Transfer dough rounds to pie tins; fold edges under to align with the rim of the tin; crimp. Place pie tins and stars on a baking sheet. Brush edges of dough and stars with egg and sprinkle with 1 tablespoon sugar. Chill 30 minutes.
- Step 4Heat oven to 375°F. Toss blueberries, strawberries, raspberries, cornstarch, salt, and remaining 1/4 cup sugar in a bowl. Let sit, tossing occasionally, until juicy, 8 to 10 minutes.
- Step 5Fill piecrusts with the fruit mixture (about a heaping 1/2 cup each). Place stars on pies as desired. Bake until fruit is bubbling and crust is golden brown, 30 to 35 minutes. Serve warm with ice cream.
Tools you'll need: Star cookie cutters ($4, amazon.com), 3" disposable foil pie tins ($11, amazon.com)
Note: To make a stencil for the piecrusts: Place a pie tin, top down, on a piece of paper. Using it as a guide, draw a circle 1 inch larger than the tin; cut out.
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