Nothing says summer like berries! Honestly, is there anything better than berries? Fine, maybe there is: pies! Combine the two and holy crap have you got yourself a fun night or what?! My sister Weener and I just discovered that you can make really fun pies by rolling out the top crust and using a cookie cutter to make random shapes. Then you just overlap all the shapes on the top of the pie! Also, Whole Foods has really fun sugars ... one of them is this pink raspberry sugar that you can sprinkle on the top instead of white sugar.
2 1/2 C flour
1 tsp salt
2 TBSP sugar
1 C butter, cold, cut into 1/2" pieces
1/4 C ice water (more if you need)
2 lbs fresh berries (1 small container each of blueberries, raspberries and blackberries and then half a package of strawberries, quartered)
4 TBSP corn starch
3/4 C sugar
1 tsp lemon juice
In your food processor, combine all ingredients (except for water) in your food processor and pulse until a dough starts to form. Add the ice water in a steady stream until a nice dough forms. Divide this into two parts, cover w saran wrap and refrigerate for at least an hour.
After the dough is done setting in the fridge, preheat your oven to 400 degrees. Roll out one part of the dough until it is 1 inch bigger all around than your pie pan. Transfer the dough to your pie pan and remove any excess dough.
Sprinkle 3 TBSP of the sugar on the bottom of the pie crust. Toss the remaining sugar with the fruit, cornstarch and lemon juice. Pour the berry mixture into the pie pan. Roll out the second piece of dough and cut out fun shapes with cookie cutters. Place the shapes on top of the berries to form the top piece of your crust. Brush the top of the crust with milk and sprinkle with sugar. Bake for 35 minutes, then cover the crust with a pie crust shield (or tin foil!) and bake for another 10 minutes.