4th of July Berry Pie 🫐⭐️🥧

Cut in cold butter (1 cup) using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.

Add ice water (6–8 Tbsp) one tablespoon at a time, mixing gently with a fork until dough just comes together.

Divide dough into two pieces, one slightly larger than the other. Shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Meanwhile, in a large bowl, gently mix strawberries (3 cups), blueberries (2 cups), sugar (1 cup), cornstarch (3 Tbsp), and lemon juice (1 Tbsp). Let stand for 15 minutes.

Preheat oven to 375 °F. Roll out larger piece of dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge.

Pour in berry filling.

Roll out second piece of dough. Using star-shaped cookie cutters in various sizes (1-inch, 2-inch, and 3-inch), cut out about 5-10 stars. You want enough to cover most of the pie surface while still leaving gaps for steam to escape.

Trim excess dough from bottom crust to 1/2 inch beyond rim. Fold edge up and over; crimp decoratively.

Beat egg (1 large) with 1 tablespoon water and brush over entire top crust and edges. Sprinkle with coarse sugar (2 Tbsp).

Place pie on a baking sheet and bake for 20 minutes.

Reduce temperature to 350 °F and continue baking until crust is golden brown and filling is bubbling, about 45-50 minutes more. Cover edges with foil if browning too quickly.

Cool completely on a wire rack for at least 3 hours before serving.