Raspberry and Blackberry Mosaic Pie

Raspberry filling

1. PLACE 1/4 cup sugar into a small bowl.
2. ADD 1 tablespoon cornstarch.
3. STIR to combine.
4. POUR sugar mixture into a small saucepan.
5. ADD 1 package (6 ounces) raspberries.
6. ADD 1 teaspoon lemon juice.
7. ADD 1/8 teaspoon salt.
8. COOK over medium heat.
9. STIR frequently and MASH raspberries until mixture comes to a boil.
10. CONTINUE COOKING and STIRRING 2 – 3 minutes until thickened to a jam-like consistency.
11. SET ASIDE raspberry filling to cool to room temperature.

Blackberry filling

1. PLACE 1/4 cup sugar into a small bowl.
2. ADD 1 tablespoon cornstarch.
3. STIR to combine.
4. POUR sugar mixture into a small saucepan.
5. ADD 1 package (6 ounces) blackberries.
6. ADD 1 teaspoon lemon juice.
7. ADD 1/8 teaspoon salt.
8. COOK over medium heat.
9. STIR frequently and MASH blackberries until mixture comes to a boil.
10. CONTINUE COOKING and STIRRING 2 – 3 minutes until thickened to a jam-like consistency.
11. SET ASIDE blackberry filling to cool to room temperature.

Crust

1. LINE a 10-inch pie pan or springform cake pan with parchment paper.
2. PLACE 3 cups all-purpose flour into a large mixing bowl.
3. ADD 1 ⅛ teaspoon salt.
4. WHISK to combine.
5. ADD 18 tablespoons (2 ¼ sticks) cold and cubed unsalted butter.
6. CUT butter into flower mixture using a dough cutter or 2 knives until mixture resembles coarse sand and several larger pieces of butter remain.
7. ADD 2 – 4 tablespoons cold water and PRESS dough together until it forms a ball.
8. CUT dough ball in half.
9. WRAP one half in plastic wrap and CHILL in refrigerator until needed.
10. PLACE remaining dough ball half between two sheets of parchment paper.
11. ROLL OUT dough evenly to a ⅛-inch thick sheet. Note: ⅛-inch thickness is important for even doneness.
12. PEEL AWAY top sheet of parchment paper.
13. FEEL dough sheet with fingertips and, if sticky, CHILL in refrigerator 10 minutes.
14. RETURN top sheet of parchment paper to dough sheet.
15. FLIP OVER dough sheet.
16. PEEL AWAY parchment paper.
17. DUST dough sheet lightly with flour.
18. CUT sheet into circles using a 3 ½ inch round cookie cutter and RESERVE scraps.
19. SET ASIDE dough circles on a cutting board or sheet pan.
20. REPEAT with remaining refrigerated dough ball.
21. PRESS TOGETHER dough scraps into a ball and CHILL in refrigerator 5 minutes.
22. ROLL OUT dough sheet and CUT into circles as before for a total of about 24 dough circles.
23. PRICK dough circles all over with a fork.
24. FOLD 1 dough circle partly in half and PINCH closed at edge.
25. PINCH opposite edge closed to form an open boat shape.
26. PLACE dough boat into prepared pie pan at edge of pan.
27. REPEAT with remaining dough circles and FIT each snugly into pie pan and WORK from pan edges to center of pan.
28. CHILL in freezer 30 minutes.
29. PREHEAT oven to 350°F.
30. TRANSFER raspberry filling to a piping bag or to a plastic sandwich bag with one corner removed.
31. REPEAT with blackberry filling.
32. PIPE alternating raspberry filling and blackberry filling into each dough boat.
33. SET ASIDE pie.
34. CRACK 1 large egg into a small mixing bowl.
35. ADD 1/2 teaspoon milk.
36. WHISK thoroughly.
37. BRUSH exposed pie crusts lightly with egg wash.
38. BAKE 55 – 65 minutes until center dough boats are golden.
39. COVER edge dough boats with aluminum foil if browning too quickly.
40. ALLOW pie to cool in pan 1 hour.
41. LIFT pie from pan using overhanging parchment paper.
42. SERVE immediately.