Single-serving patriotic pies—each slightly different from the rest—are embellished with a host of cutout and appliquéd shapes. Use cookie cutters to make pastry-dough stars in various sizes, and a pastry wheel to cut strips that stand in for stripes; arrange them in whatever patterns you please. Here, a top crust is spangled with tiny star cutouts; a ring of stars frames a bed of blueberries; and stripes and stars suggest the American flag. Red raspberries, sliced strawberries, blueberries, or blackberries in the fillings carry along the Fourth of July color scheme.
Recipe information
Yield
Makes 6
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out half of dough about 1/8 inch thick. Cut out six 6-inch rounds, and fit into bottoms and up sides of six 5-inch pie plates. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Stir together berries, lemon juice, cornstarch, granulated sugar, and salt. Divide mixture evenly among pie shells.
Step 3
Whisk together egg yolks and cream in a small bowl. Roll out remaining dough 1/8 inch thick. Using mini cookie cutters and a pastry wheel, cut out stars and stripes. Decorate tops of pies as desired (lightly brush bottoms of cutouts with egg wash to help them adhere). Brush pies with egg wash; sprinkle with sanding sugar. Freeze pies until firm, 1 hour.
Step 4
Preheat oven to 375°F. Bake pies on a parchment-lined rimmed baking sheet until crusts are deep golden brown and juices are bubbling, 45 to 50 minutes. Tent with foil if crusts are browning too quickly. Let cool to room temperature on a wire rack. Pies can be kept up to overnight at room temperature, covered tightly with foil.
