Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Fourth of July Summer Berry Pies Be the first to rate & review! Enjoy summer's bounty of berries with these mini Fourth of July pies. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 30, 2023 Rate PRINT Share Close Photo: Raymond Hom Prep Time: 45 mins Total Time: 2 hrs 35 mins Yield: 6 5-inch pies This summer, sweeten up your dessert menu with mini Fourth of July pies. As with many of Martha Stewart’s berry pies, this recipe uses pate brisee, a French version of the standard pie dough. It also features a simple filling of red and blue berries, making it easy to enjoy your favorite summer fruits. A single batch yields three mini pies or one 9-inch pie. Regardless of your preference, the pies can be turned into patriotic delights by adding stars and stripes made of pie dough. When it's time to eat, serve the berry pie with fresh whipped cream or vanilla ice cream for the ultimate summer dessert. How to Wash and Store Berries So They Stay Fresh Longer How to Make a 9-Inch Pie To make one 9-inch pie instead of three mini ones, use two small disks of pate brisee. For the Raspberry-Strawberry Pie, use full filling recipe. Bake for 1 hour 30 minutes (tent with foil after 1 hour). For the Blueberry-Blackberry Pie, combine 6 cups berries, 3/4 cup sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice, and a pinch of salt for the filling. Bake for 1 hour 20 minutes (tent with foil after 1 hour). Ingredients 2 disks Pate Brisee for Summer Berry Pies All-purpose flour, for surface 7 ½ cups mixed raspberries and sliced strawberries, or blueberries and blackberries 1 cup plus 2 tablespoons sugar ¼ cup cornstarch ¼ cup fresh lemon juice (from 2 lemons) Salt 2 large egg yolks 2 tablespoons heavy cream Sanding sugar, for sprinkling Directions Line pie plates with dough: 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. Make berry filling: Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling. Decorate tops of pies: 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. Prepare pies for baking: 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 bubbly: Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. Let cool. If the crusts are getting too dark, tent the pies with foil. Pie & Tarts Recipes Pie Variations If the red and blue look isn't as important to you, try substituting some of the berries with other summer fruits. Tasty examples include chopped nectarines and peaches. How to Store Berry Pie This Fourth of July pie recipe can be stored at room temperature overnight. You can also refrigerate the pies, covered, for up to seven days. Freezing Berry Pie After the pie has cooled completely, place it in the freezer. One the pie is frozen, wrap it tightly in plastic wrap and freeze for up to four months. To thaw, place it in the refrigerator overnight. Try These Other Berry Recipes: Chiffon Cake with Strawberries and Cream Blueberry "Toaster" Pastries Raspberry Floating Island Strawberry Shortcake Blackberry Pecan Betty Originally appeared: Martha Stewart Living, July 2010 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.