Sometimes the simplest pies are the prettiest. This sunburst pie is sure to brighten any day! We filled it with lemon filling for its bright color and flavor, but a peach filling would be equally pretty and delicious! You don’t need any technical pie making skills for this pie crust. If you can cut straight lines, you can make a cheerful sunburst pie!
What You Need
Makes one 8-9 inch pie
- One 8-9 inch pie dish
- 1 recipe pie crust dough (recipe below)
- Flour, for dusting
- Pie filling (You choose the flavor—canned or homemade work great.)
- Sharp knife or roller cutter
- 1 Egg, beaten well
- Basting brush
Divide the dough in half. Roll one half into a ball and place on a sheet of parchment paper. Dust lightly with flour and cover with another sheet of parchment paper. Roll dough into a ¼” thick round. Cover pie dish with the round of dough, pressing dough gently into the dish.
Cut the excess dough hanging off of the dish off with a sharp knife.
Pour your pie filling into the dough covered pie dish.
Place the other half of the dough in between two sheets of parchment paper and roll into a circle that has a ¼” thickness. Using the knife or roller cutter, cut the circle into about 36 wedges, just like you would a pizza (ok, a bit smaller than a slice of pizza). You will only need ½ of the wedges. The other half of the dough wedges can be discarded or saved for another use.
Place the dough wedges around the top of the pie with the pointed ends in the middle of the pie and the larger ends slightly hanging off the edge of the dough. There should be one wedge space of filling in between each dough wedge so that the whole crust looks like a sunburst.
Brush the top of the pie crust with egg wash.
Bake at 375 degrees on the middle shelf of the oven for 35 minutes. Move to the bottom rack of the oven and bake an additional 10 minutes. Remove just before the filling starts to bubble (or the crust may be disturbed) and let cool before serving.
Pie Crust RecipeIngredients
Makes enough crust for one covered pie.
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons white sugar
- ¼ cup vegetable shortening
- 12 tablespoons butter, cold and cut into cubes
- ¼ cup + ice water
Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.