Instructions: On a lightly floured board, roll out two pieces of Pate Brisee dough to a thickness of 1/8 inch; use these to line two 9-inch pie tins. Chill thoroughly.

Roll out remaining two pieces of dough to form circles at least 10 inches in
diameter; chill on a cookie sheet.

In a large bowl combine berries, 2 cups sugar, flour, and lemon zest and juice. Fill chilled pie shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center. (Do this by hand or
with a cookie cutter.)

Brush edges of bottom shells lightly with glaze, and top with pastry circles, centering stars. Trim overhanging pastry to within 3/4 inch and crimp edges together. Chill pies for 30 minutes.

Heat oven to 400 degrees. Brush pies with remaining glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, until juices are bubbling and crust is
golden brown. Let stand at room temperature for about 20 minutes before serving.

Note: Analysis is based on 8 servings per pie.

This recipe makes 2 pies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.