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A white pie dish filled with mini red, yellow and blue hand pies.
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Mosaic Pie

This pie features three flavors of pie in one thanks to pockets of individual hand pies baked into one large pie that resembles a mosaic or stained glass!
Author: Erika Kwee

Equipment

  • 1 9-inch pie plate

Ingredients

  • 1 batch pie dough (enough for a single crust), prepared and chilled for at least 2 hours

For the blueberry filling

  • 1 cup fresh blueberries
  • 1 tsp water
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • Pinch kosher salt
  • 1 tsp lemon juice

For the strawberry filling

  • 1 cup strawberries, diced
  • 1 tsp water
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • Pinch kosher salt
  • 1 tsp lemon juice

For the salty honey filling

  • 1 large egg yolk
  • 2 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1 tbsp heavy cream
  • 1 tbsp granulated sugar
  • 1/2 tsp cornmeal
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla

Instructions

For the blueberry filling

  • In a small saucepan, add 1/2 cup fresh blueberries along with 1 tsp water. Cook over medium heat until they start to simmer and release juice. Simmer for a minute or two, stirring frequently.
  • In a small bowl, combine 2 tbsp granulated sugar, 1 tbsp cornstarch and Pinch kosher salt. Sprinkle this mixture over the blueberries and cook, stirring frequently, until thickened (about 2-3 more minutes).
  • Remove filling from heat and stir in 1 tsp lemon juice and remaining 1/2 cup blueberries. Set filling aside to cool completely (at least 30 minutes).

For the strawberry filling

  • Wash out the pan from the blueberry filling and repeat the same steps.

For the salty honey filling

  • In a small bowl, combine 1 tbsp unsalted butter, melted, 2 tbsp honey, 1 tbsp melted butter, 1 tbsp heavy cream, 1 tbsp granulated sugar, 1/2 tsp cornmeal, 1/2 tsp apple cider vinegar, 1/4 tsp kosher salt and 1/4 tsp vanilla. Whisk until smooth and set aside.

To assemble the pie

  • Roll out your chilled, prepared pie dough into a large circle about 1/4" thick. Use a 2-inch cookie cutter or glass to stamp out as many circles as possible, at least 24-26 rounds. Re-roll the dough scraps as needed (more rounds are nice to have in case a few get messed up, or if you're using a larger than 9-inch pie plate).
  • Place the dough rounds on a parchment-lined plate or baking tray and refrigerate for 5-10 minutes.
  • While the rounds are chilling, preheat the oven to 375 degrees and lightly grease a 9-inch pie pan.
  • Working with one dough round at a time, place a small spoonful of blueberry or strawberry filling in the center of each round and pinch the edges to seal. Place the pinched hand pie against the edge of the pie plate.
  • Working quickly, continue to fill the mini hand pies using alternating fillings and place them around the edge of the pie plate working from the outside in. Because the salty honey filling is so runny, I recommend pinching empty rounds of dough and using them as a "placeholder"--you can fill these up once the entire pie plate has been filled to help provide structure.
  • Finally, fill in all the empty pie rounds with the salty honey pie filling. Bake at 375 for 50-60 minutes, or until the pie crust is lightly golden and flaky and the fillings look set. Let cool, then pull apart your mini hand pies and enjoy!

Video

Notes

Blueberry and strawberry pie fillings adapted from King Arthur.
Salty honey pie filling adapted from Four and Twenty Blackbirds via Joy the Baker.
Pie crust recipe via 50 Pies 50 States.