Mini Blueberry Pies Recipe 445

MINI BERRY PIES

Steps:

• Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
• Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
• Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

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 & MEYER LEMON CREAM PIES

Steps:

• Preheat your oven to 350° and spray your pans with non-stick spray.
• Prepare your pie crust according to the recipes and cut out tops and bottoms to fit 8 mini pie crust tins or one standard size plate. Press one piece into the bottom of each pan.
• In a small bowl, beat the cream cheese, half the egg, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of cream mixture on each crust.
• In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust.
• Press the edges of the crust so it is firmly sealed.
• To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.
• Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.
• Serve warm, preferably with a scoop of ice cream.

MINI BLUEBERRY PEACH PIE

Steps:

• To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.
• Preheat oven to 350 degrees F.
• Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.
• To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.
• Preheat oven to 350 degrees F.
• To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.

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 PIES

Steps:

• 1. Combine filling ingredients in saucepan and cook on low/medium heat until berries begin to soften (about 3-5 minutes).
• 2. Preheat pie maker until ready.
• 3. Prepare pastry (homemade or store bought), both bases and tops. Line bottom with pastry and add 1/3 cup of filling per pie. Add top crust.
• 4. Close lid and cook for 10-12 minutes or until pastry is golden brown.
• 5. Remove pies with plastic, heat proof spatula and cool slightly. Sprinkle with powdered sugar if desired.