Miniature Blueberry Pies

Kim Conte
Food & Party
27

blueberry pieIn celebration of National Blueberry Pie Day, we're bringing you a tried-and-true recipe for classic blueberry pie -- well, almost classic.

Miniature Blueberry Pies obviously taste like you would expect -- they're just petite in size. Mini pies are practically perfect if you need to bring a dessert to a party or picnic or of you're watching your portion sizes. Plus, the mini food trend never really goes out of style.

Miniature Blueberry Pies from The Cookie Shop

For dough:

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut in cubes and frozen
  • Ice water

In bowl of electric mixer, beat flour, sugar, and salt on low speed. Add the frozen butter a few pieces at a time, and beat until it resembles coarse meal, with larger bits of butter the size of peas. Add the ice water in a slow stream. Stop adding water immediately when the dough just begins to come together.

Transfer the dough to a lightly floured surface and push the pieces together. (Don't overwork or knead or the pastry will be tough.) This dough can be used right away or kept in the refrigerator, wrapped in plastic, for 3 days, or frozen for a month.

Roll out the dough to 1/8-inch thickness. Cut rounds of dough and cover 4 mini pie tins or 4 cups of a muffin pan, pressing to bottom and sides. Refrigerate tins while making the filling. Wrap the rest of the dough in plastic and save it in the refrigerator.

Filling:

  • 2 cups blueberries, frozen/thawed or fresh
  • 3 tablespoons sugar
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • 1 tablespoon room temperature butter

In a medium bowl, mix the blueberries, sugar, flour, and cornstarch, tossing with your hands or a large spoon. Divide this filling between the prepared bottom crusts. Dot the berries with butter.

Roll out the remaining dough, and cut rounds to cover the pies. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet. Bake at 375 until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

 

Image via jeffreyw/Flickr

Read More