Red, White and Blueberry Pie

For the Crust:
Use 2 disks Pâte Brisée recipe (see recipe below)

For the Filling:
2¼ cups mixed blueberries, and blackberries
2¼ cups mixed raspberries, sliced strawberries
½ cup sugar
plus 2 tablespoons
6 tablespoons cornstarch
1 teaspoon fresh lemon juice
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar for sprinkling
Powdered sugar for sprinkling

Roll out 1 disk Pâte Brisée to about ⅛ inch thickness on a lightly floured surface. Press dough into bottom and up the side of a 9-inch pie plate. Trim excess dough flush with edges of pie plate using a knife, or crimp edges.

Stir together blueberries, blackberries, ¼ cup plus 1 tablespoon sugar, 3 tablespoons cornstarch, lemon juice, and a pinch of salt. Fill ½ pie shell with berry filling for the stars side. Repeat this step with the raspberries and strawberries for the stripe side.

Whisk together yolks and cream. Roll out remaining disk of dough to about ⅛ inch thickness on lightly floured surface; cut out stars and stripes using cookie cutters and a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.

Preheat oven to 375°F. 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, 45 to 60 minutes. Tent with foil if crusts are getting too dark.) Let cool. Optional: dust stars with powdered sugar. Let pie cool for 30 minutes before serving.
Yields: 6 – 8 servings (one pie)

Pâte Brisée

2¾ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter
plus 2 tablespoons cold unsalted butter, cut into small pieces
⅓ to ⅔ cup ice water

Pulse flour, sugar, and 1 salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle ⅓ cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry add more water, 1 tablespoon at a time, and pulse.

Shape dough into 2 disks and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
Yields: 2 disks

Recipes adapted from Souders Studios Pies