Summer Berry Picnic Pies

Ingredients

Quick-Roll Pastry:

• ½ cup (115 g) unsalted butter, at room temperature
• ⅔ cup (90 g) icing sugar
• 3 large egg yolks (reserve 1 egg white for brushing pies)
• 2 Tbsp (30 mL) 2% milk
• 1 tsp vanilla extract
• 2 cups (300 g) all-purpose flour
• ¼ tsp fine salt

Filling:

• 2 cups (500 mL) mixed fresh berries (raspberries, blueberries, blackberries, diced strawberries, pitted tart cherries or red currants)
• ½ cup (125 mL) raspberry or apricot jam
• ½ tsp vanilla extract
• ¼ tsp ground cinnamon

Glaze:

• ½ cup (65 g) icing sugar
• 1 Tbsp (15 mL) 2% milk
• ½ tsp vanilla extract

Directions

1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
2. For the pastry, beat the butter and icing sugar until smooth and fluffy. Add the egg yolks and beat in, followed by the milk and vanilla, beating until combined. Add the flour and salt and mix until the dough comes together. Set aside.
3. For the filling, in a medium bowl, toss the berries with the jam, vanilla and cinnamon.
4. On a lightly floured surface, roll the dough out to just over ⅛ inch (3 mm) thick. Use a 4-inch (10 cm) round cookie cutter to cut six circles of dough and place on the baking tray, well spaced. Spoon the berries onto each pastry, dividing equally and stacking the berries to leave about ½ inch (1.2 cm) bare at the outside edge of each circle.
5. Using a 4½-inch (11.5 cm) round cutter, cut out six more circles of dough, re-rolling the dough as needed. Cut or snip a few holes or slashes into each and place over the fruit to cover. Use a fork to seal the edges of the pies. Brush the pies with the reserved egg white.
6. Bake the pies for about 30 minutes, until the pastry is golden brown. Allow the pies to cool to room temperature on the tray on a rack.
7. For the glaze, in a small bowl, use a fork to whisk the icing sugar, milk and vanilla, then use the fork to drizzle the glaze over the pies. Let the glaze set for an hour, then serve or pack into an airtight container to transport. You can also chill them.

Notes:

The baked pies will keep in an airtight container in the fridge for up to 2 days; freezing is not recommended. While it’s handy that you can roll this dough directly after mixing it, you can also prepare it ahead of time and store, well wrapped, in the fridge for up to 3 days or in the freezer for up to 3 months. Soften it to room temperature on the counter before rolling.

Do you have access to local berries like Saskatoon berries, tayberries, haskaps or other? Celebrate your local berries by using them in these pies!