Mini Blueberry Marscarpone Pies Recipes

BLUEBERRY MINI PIES

Steps:

• Preheat oven to 375 degrees.
• If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
• pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
• circle in a muffin tin.
• In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
• your blueberry mixture and dot it with butter.
• Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
• before taking them out of the muffin tin.

MINI BLUEBERRY PIES

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
• In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
• Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
• With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
• Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
• Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.