Thursday, September 19, 2013

Mini Blueberry Pies

With Fall right around the corner, I think it's time to break out this recipe again. 
I go crazy for anything miniature. Whether it's a mini-bar bottle of whiskey or Barbie shoes, I have some sort of fascination with taking something and making it tiny. I've become so used to baking mini-cupcakes that the novelty of how small they are has worn off a bit, but these mini pies are really hard to get over. They are so much fun to make and to eat. For a good chuckle, I like to serve one of these on top of a scoop of vanilla ice cream.

For the Crust (Påte Brisée): 
  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon superfine sugar
  • 1 teaspoon salt
  • 1 tablespoon cold milk
Begin by making a pile of the flour on a clean surface.
Make a well in the center, and put the butter, egg, sugar, and salt in the center.
With your finger tips, slowing begin working the ingredients together until combined and the dough is crumbly.
Pour the milk onto the dough and work together. Push the dough away from you 5-6 times until it becomes smooth.
Form into a ball, wrap, and refrigerate at least 30 minutes or until ready to use.

For the Filling:
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons corn starch
Stir all of the ingredients together in a medium sized bowl, and keep refrigerated until ready for use. (if you have left overs, this can be frozen and used later.)

Assembling the pies:

In a buttered, or baking oiled mini cupcake pan, place a small ball of dough in each mini muffin cup. With floured fingers, flatten and shape the dough to the shape of the muffin cup, pushing the edges up the sides. Try to keep the dough thickness even throughout.

Depending on the size of your blueberries, place 4-6 berries in each cup. My berries were on the small side, so I put 6 in each pie. (Don't put too many other wise they will bubble up and overflow while baking.)

Roll out the remaining pie dough on a floured surface, and use a 1" cutter to cut out the round tops. I like to use a shot-measure. Place each round on top of a pie.

Using your fingers, push down the edges of the pie crust so the bottom and tops come together. Then, with a fork, crimp the edges. With a sharp knife, stab little slits into the top so the pies can breathe.
Bake at 350˚F for 15-18 minutes, or until tops are golden brown and the berries are bubbling.
These are best served right out of the oven, or heated up!

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