Rachel Schardt
This is my picture. It came from my Facebook page for my food blog.


I forget sometimes to post all the yummy things I have made that does end up on my food blog's Facebook page. So I am going to be updating this with yummy food stuffs I posted there and possibly Instagram as well. It's a work in progress so bear with me.

So I found this recipe on-line somewhere and I got bored and had everything (yeahhhh) and well this is the part of the birthing process of bored baking. I do that alot and it helps off set the cost paid for snacks and such in hubby's lunch. 

I warn you now....these little pies are the following:

 1) Addictive. I mean it very, very addictive. You might as well make a batch or 2 or 4 to have handy.
2) No marine will turn them down, well ok at cherry point they won't. They tried to steal these little gems.
3) Cut back the sugar that is used in the filling of the pie. If you follow the recipe it will be toothache sweet, which sometimes can be a good thing.

Ok with the warning done and over, I present to you mini blueberry pie recipe!

Ingredients:

  For the crust:
  • 1 3/4 cups all purpose flour
  • 2/3 – 3/4 cup ice water
  • About 6 tablespoons butter (or vegetable shortening)
  • Dash of salt
  • 1 2/3 teaspoons brown sugar
    for the Filling:
  • About 4 cups blueberries (if using frozen, be sure to thaw out first)
  • 1/4 cup white sugar (use less or it will be super sweet)
  • 1/3 cup brown sugar
  • 1 1/2 tablespoons corn starch ( I use arrowroot powder or tapioca starch)
  • 1 1/4 tablespoon butter, cut into pieces
  • 3 tablespoons lemon juice
  • Zest from 1/2 lemon (or 1/2 tsp. dried lemon peel)
  • 1 teaspoons cinnamon
  • 1/3 teaspoon vanilla extract
Directions: 

Preheat oven to 350 degrees.

To make the crust: Spoon flour into measuring cups and level with a knife (you need the precise amount of flour). Mix 2/3 cup of the flour with the ice water and set aside. In another large mixing bowl, mix the remaining flour, salt and sugar. Cut the butter mixture into the flour/sugar mixture until it resembles coarse sand. Slowly add the water/flour mix to the butter mixture, stirring with a fork until the rest of the flour is moistened. Add additional water if dough is too dry. Shape dough into a disc and wrap in plastic wrap. Chill for about 20 minutes. Once chilled, remove from plastic wrap and roll (on a heavily floured surface with a floured rolling pin) to about 1/4 – 1/3 inch thickness.

Place three mini tart pans (I used mini spring form pans) face down on top of the dough to measure how much you’ll need. Using a knife, cut the dough around the indented pan with about 1/4 inch extra to fold over. Using your fingers, press the dough down into the pans. Use your fingers to situate dough around the edges of the pan until they reach the top of the ridges. Repeat with the second and third pie pan. Set aside. If you run out of dough, supplement the missing part of the pan with store bought crust.

To make the filling, mix the blueberries, sugars, corn starch, lemon juice, lemon zest, cinnamon and vanilla. Add cut up chunks of butter into the mixture and stir.
Scoop the filling into the pie crusts, filling each about 2/3 the way full.

To make the lattice, roll out remaining dough (or store bought dough) to about 1/3 inch thickness. Using a knife, cut out 12 – 14 one inch strips. Layer the strips on top of each other in a lattice pattern (I did not cos I have issues doing lattice).
Bake pies for about 45 minutes, or until tops are golden brown. Let cool slightly and serve warm!

I am sure that if you experiment that you can also use a muffin pan as well to make these. If you do be sure to spray the pan with non-stick cooking spray such as baker's magic or use your own that's coconut oil and flour mixed. 

Please let me know how these came out for you, since I found the recipe again I have a feeling I will be making these again. 


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