Stars and Stripes Mini Berry and Rhubarb Skillet Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Pie Dough
  • 1¼ cups King Arthur Gluten-Free Measure for Measure Flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ⅜ cup (6 tablespoons) cold butter, cut into ½" pieces
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar (make sure to remove zest for filling before juicing)
  • Filling
  • 2 small (or 1 large) rhubarb stalks, cut into ½" pieces (about 1 cup)
  • 8oz strawberries, hulled and cut in halves
  • 4oz blackberries
  • zest of 1 lemon
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 1 egg yolk (for topping the crust before it goes in the oven)
  1. Whisk together flour, sugar and salt. Work the butter pieces into the flour mixture with your hands until it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a rectangle, cover with plastic wrap and chill for an hour, or up to overnight.
  2. Preheat oven to 375
  3. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll into a thin rectangle on a large piece of parchment paper heavy sprinkled with flour. Using a star shaped cookie cutter, cut 12 stars out of ½ of the dough and using a knife with a ruler to help keep it straight, cut out the rest of the dough into ¾" stripes, at least 10" long. Transfer the parchment with the cut dough onto a sheet pan and freeze for 10-15 minutes to make sure it retains it's shape before you transfer to top your pies. (You can make additional stars or stripes, if needed with the excess dough you pull off around the stars after chilling it a bit.)
  4. For the filling, toss all remaining ingredients together, except the egg yolk, in a medium bowl. whisk egg yolk with a little bit of water in a small bowl. Add filling evenly to 6 mini skillets or 1 9" skillet. Top with stripes, leaving about ½" overhang on each side and fold over edges of skillet. Add stars in any pattern you like. Brush egg yolk mixture on top of dough, place skillets on a sheet pan (as filling may bubble over a bit) and bake about 1 hour, until crust is golden brown and filling is bubbly.
Recipe by Jackie Ourman at