Mini Blueberry Pies

By Rachel // June 23, 2010 // 3 comments // Share

Have blueberries, will use them. Well, that was my plan. Plus, I had wanted to try to make mini pies so it worked out that I had leftover ingredients to use. It doesn’t always work out that way. Normally I’d just make a regular 9″ pie but I found a set of star pie dishes at the Salvation Army. I haven’t been in there in years but figured it was worth a shot to see if there was anything neat for cheap. I have to admit I was super excited to find those. They’ll make perfect patriotic pies as well as winter or holiday pies.

Summer pies potentially give me more options or at least when I think fruit wise… strawberries, blueberries, raspberries, even rhubarb though I’ve never made anything with rhubarb before. Winter ideas bring me immediately to some kind of cranberry dish. Oh how I love cranberries. They’re not nearly as tart as raspberries but they’re still delicious.

Blueberry pie is perfect for any summer party or bbq and since 4th of July is barely a few weeks away I figured this would be the perfect time to try some mini pies. It’s one of those weird things about food or craft blogging. You find yourself wanting to make something ahead of time to share, in case someone wants to make it for the actual day. These were so easy and delicious that they didn’t last long at all after being made. Infact, they were gone that night. I only made two as that’s all I had for filling ingredients. I would have liked more filling but made due with what I had.

The crust was perfect, very light and flaky. The filling, while being fairly sloppy, as that tends to be the case with blueberry pies… had a wonderful juicy flavor with a hint of cinnamon. Even if you don’t like the taste of blueberries, the smell was super enticing.

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Yield: makes 2 mini pies

Mini Blueberry Pies

Ingredients:

1 C flour
1/8 tsp salt
1/3 C butter
2-3 tbsp water
2 tbsp sugar
1/2 tbsp flour
1/8 tsp nutmeg
1/4 tsp cinnamon
1 3/4 C blueberries
1/2 tbsp 3/4 tsp lemon juice

Directions:

Preheat oven to 375.

In a small bowl, mix flour and salt. Add chilled, but not cold, slices of butter to flour mixture. Using a fork or pastry cutter, smash and blend until rough dough forms. At this stage it will not be holding together, but making large chunks. Add 1 tbsp of water at a time, continuing to blend ingredients until the flour is completely wet but not soaked. After the first 2 tbsp, add water 1/2 tbsp at a time until you are satisfied with the dough. Split dough in two, form each half into a ball. Chill for 5 to 10 minutes.

Lightly flour work suface. Split dough in half. Plop one half on floured surface. Sprinkle dough with a bit of flour. Roll out dough until large enough to fit the pan you will be using. Carefully transfer rolled dough to ungreased pie dish. Repeat with second piece of dough.

In a small bowl, combine sugar, 1/2 tbsp flour, nutmeg, cinnamon, blueberries and lemon juice. Toss to coat blueberries well. Divide filling and spoon into pie dishes, careful to not overfill. The blueberry filling should not go above the top of your pan, just below the top is best. This will prevent juices from oozing out while baking.

Take remaining chilled dough ball from fridge, divide in half. Roll out each half to fit the top of your pie dishes. Cover and trim to fit. Use a fork to seal edges.

In a small bowl, mix 1 egg yolk with 1 tbsp heavy cream or milk. Brush egg wash over the top pie crust. Sprinkle with sanding sugar, or turbinado sugar. Carefully cut 3 or 4 air holes to allow any steam to escape while baking.

Bake for 30 minutes in a 375 degree oven.

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