Berry Pies

Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio

Keep tops whole, if desired; cut 3 slits in each for steam to escape.

Yield: Makes 10 pies
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 5 Minutes


Ingredients

  • 2 (6-oz.) packages fresh raspberries
  • 1 cup chopped fresh strawberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • 2 (14.1-oz.) packages refrigerated piecrusts, divided
  • 2 tablespoons butter, cubed
  • 1 large egg yolk
  • 1 tablespoon sugar

Preparation

  1. 1. Preheat oven to 425°. Gently toss together first 5 ingredients.
  2. 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.
  3. 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.
  4. 4. Meanwhile, whisk together egg yolk and 1 Tbsp. water. Brush tops of pies with egg mixture; sprinkle with 1 Tbsp. sugar.
  5. 5. Bake pies on jelly-roll pan at 425° for 24 to 26 minutes or until bubbly and golden brown.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Berry Pies Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy