FOURTH OF JULY PIES RECIPES

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FOURTH OF JULY SUMMER BERRY PIES RECIPE | MARTHA STEWART



Fourth of July Summer Berry Pies Recipe | Martha Stewart image

These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 2 hours 35 minutes

Prep Time 45 minutes

Yield Makes six 5-inch pies

Number Of Ingredients 10

2 disks Pate Brisee for Summer Berry Pies
All-purpose flour, for surface
7 1/2 cups mixed raspberries and sliced strawberries, or blueberries and blackberries
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice (from 2 lemons)
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar, for sprinkling

Steps:

  • Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
  • Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
  • Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or 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 degrees. 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 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

FOURTH OF JULY MINI PIE BITES RECIPE - PILLSBURY.COM



Fourth of July Mini Pie Bites Recipe - Pillsbury.com image

We're seeing stars—literally! These 4th of July mini pies are the perfect sweet treat to fill out your summer holiday snack table. Create bite-sized, individual 4th of July pies with Pillsbury Pie Crust, pie filling, and delicious cool whip. It's an easy-prep dessert that the whole family will love. If this 4th of July dessert idea is a hit, you can easily customize this recipe for other holidays by swapping the cutouts, fillings, and sprinkles.

Provided by Pillsbury Kitchens

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup cherry pie filling with more fruit (from 21-oz can)
1 cup blueberry pie filling with more fruit (from 21-oz can)
2 teaspoons red, white or blue decorating sugar
1/2 cup Cool Whip frozen whipped topping, thawed
1 teaspoon red, white and blue patriotic sprinkles

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat for remaining crust. Press circles into 12 ungreased regular-size muffin cups. Reserve crust scraps for star cutouts.
  • Spoon 2 generous tablespoonfuls cherry pie filling into 6 of the muffin cups. Spoon 2 generous tablespoonfuls blueberry pie filling into remaining 6 muffin cups.
  • Bake 18 to 22 minutes or until golden brown and filling is bubbly. Cool completely in pan, about 1 hour. With knife, loosen edges; remove mini pies from muffin cups.
  • Meanwhile, use 1 1/2- to 2-inch star cookie cutters to cut 12 to 24 cutouts from remaining dough, rerolling scraps as needed. Place cutouts on cookie sheet; lightly brush with water, and sprinkle with decorating sugar.
  • Bake 5 to 7 minutes or until golden brown. Transfer to cooling rack to cool completely while pies are cooling.
  • Before serving, top each with 2 teaspoons whipped topping and sprinkles; top each with 1 to 2 pie crust stars.

Nutrition Facts : Calories 140 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Pie Bite, SodiumContent 110 mg, SugarContent 10 g, TransFatContent 0 g

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