Mini Blueberry Pies A La Mode Food

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 A LA MODE

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a clean, floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
• Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
• Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
• Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.

MINI BLUEBERRY GALETTES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
• Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
• Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

PATE BRISEE FOR MINI BLUEBERRY PIES

Steps:

• Place flour, salt, and sugar in the bowl of a food processor; process to combine. Add butter, and process about 7 seconds, until mixture resembles coarse meal.
• With machine running, slowly add between 1/2 cup and 3/4 cup ice water through the feed tube, until pastry just beings to hold together.
• Turn dough out onto a piece of plastic wrap, and pat into a square. Divide dough in half, and wrap each half separately. Chill for at least 1 hour before using.

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 BERRY PIES

Steps:

• Crust:.
• In a food processor (or by hand) mix salt and flour.
• Cut butter into about 1/2 tbs chunks and pulse until the mixture is crumbly and butter is well distributed.
• Add water and pulse until the dough starts to look like dough.
• On your cutting board, lay out one large piece of saran wrap.
• Place dough in center.
• Put another large piece of saran over the dough, flatten slightly, then roll dough out until thin and even.
• Peel back top of saran. Using a 4 inch diameter or so cup, cut circles of dough.
• In a non-stick or prepared muffin tin, lay the dough into the cup and let it gently fall inches Press gently until dough fills tin. Leave some over the lip so you can crimp it to the top.
• Complete with all of the rest of the tins. Cover remaining dough and set aside. Put tins into fridge.
• Filling:.
• Combine sugar, flour, cornstarch, and salt.
• If you're doing two different types of pie (or more), split dry mixture in half.
• With half berries, toss half the dry and then spoon into muffin tins (that you took out of the fridge).
• With other half of berries, do the same and spoon into other muffin tins.
• Get rest of dough and roll out. Cut into strips if you want to be fancy and do lattice tops, or just do circles, or cut circles and then get ultra fancy and cut hearts or stars into the center.
• Place over the top of the filling and crimp to the pie.
• Bake in 400 degree oven for 30-35 minutes.