Taste of Americana: Flag-Raising Mixed-Berry Potpies for the 4th of July

Barbie Butz

Flag-Raising Mixed-Berry Potpies for the 4th of July

I love July, don’t you? I love Independence Day and all it stands for. I love the parades, the fireworks, and the meaning of the 4th of July. And I love the words to this song I learned in school as a young child. Do you remember it, too?

In case you don’t remember the words, see the last word in this month’s issue, and and I hope you will sing this song on the 4th of July with your family and friends.

We are fortunate, in this area, to have beautiful fruits available in our markets. Fresh berries give us the opportunity to make jams and jellies we can serve in winter. We can bake cobblers and pies to eat now or freeze to serve later on.

The following recipe would be perfect to serve on the 4th of July. Bake the potpies in red ramekins if you have them. Sometimes you can find them at the dollar stores. Decorate each pie with a small American flag.

Cream Cheese Pastry

Ingredients:

2 1⁄4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon finely grated lemon zest 1⁄4 teaspoon salt 8 ounces (2 sticks) unsalted butter, cut in

Directions:

In food processor, combine flour, sugar, lemon zest, and salt. Pulse 3 or 4 times. Scatter butter over flour mixture. Pulse until mixture is consistency of cornmeal. Scatter cream cheese over mixture and pulse until ingredients form a ball.

Divide dough in half and follow directions

Flag-Raising Mixed-Berry Potpie Pastry

Ingredients:

1 recipe Cream Cheese Pastry

Fruit:

6 cups mixed berries such as blueberries, blackberries, and red raspberries, picked over for stems 1 to 11⁄4 cups granulated sugar, depending on sweetness of berries 3 tablespoons cornstarch 4 teaspoons quick-cooking (instant) tapioca 1 teaspoon ground cinnamon 1⁄2 teaspoon nutmeg (freshly grated if possible) 1/8 teaspoon salt 2 tablespoons heavy cream 2 tablespoons unsalted butter cut into 6 slices Granulated sugar for sprinkling

1/4-inch slices 6 ounces cold cream cheese, cut into small cubes

in recipe for potpies. Dough can be refrigerated for up to 3 days.

Enjoy these little potpies any time!

Cheers!

Directions:

Make the pastry as directed in recipe for Cream Cheese Pastry. Divide dough in half, and shape each half into a 5-inch disk about 3⁄4 inch thick. Wrap in plastic wrap and refrigerate until firm, about 4 hours.

Center rack in oven and preheat to 375 degrees. Place six 1-cup ramekins or custard cups (about 4 inches in diameter) on large rimmed baking sheet.

In large bowl, gently toss berries, sugar, cornstarch, tapioca, cinnamon, nutmeg, and salt. Divide fruit mixture evenly among ramekins. Spoon 1 teaspoon of cream over fruit in each ramekin, and top with small pat of butter.

On lightly floured work surface, roll out 1 disk of dough. Using a 4 1⁄2 -inch round cookie or biscuit cutter, cut circles that are just a bit larger than the diameter of ramekins. Place a pastry circle on top of each fruit-filled ramekin and gently press pastry into ramekin around edges. Roll out second dough disk and repeat process.

With pastry brush, apply light coating of water to pastry on ramekins. Sprinkle some sugar over top. Make 2 slits in center of each pastry to allow for steam to escape.

Bake potpies until pastry is golden and fruit is bubbly, 30 to 35 minutes. Transfer to wire rack to cool. Serve warm or at room temperature. Filling will thicken as it cools.