Hands-on Time
30 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 10 pies
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio

How to Make It

Step 1

Preheat oven to 425°. Gently toss together first 5 ingredients.

Step 2

Unroll 2 piecrusts on a lightly floured surface. Cut crusts into 10 rounds using a 4-inch round cutter. Fit into 10 lightly greased 3-inch fluted tart pans; press into edges. Spoon berry mixture into pans; dot with butter.

Step 3

Unroll remaining 2 piecrusts on lightly floured surface. Cut into 10 (4-inch) rounds. Cut 3 (1-inch) stars from top of each round. Place rounds over filling in each tart pan; press into fluted edges to seal. Top each tart with 3 stars, leaving cutouts open for steam to escape. Freeze pies on an aluminum foil-lined 15- x 10-inch jelly-roll pan 10 minutes.

Step 4

Meanwhile, whisk together egg yolk and 1 Tbsp. water. Brush tops of pies with egg mixture; sprinkle with 1 Tbsp. sugar.

Step 5

Bake pies on jelly-roll pan at 425° for 24 to 26 minutes or until bubbly and golden brown.

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