I am not a blueberry gal but had a special request to try and make a blueberry pie. I ended up combining two recipes I found online and holy shit did it turn out well! These are individual, handheld pies and the recipe makes about 18 minis. Talk about a crowd pleaser ;)
Hope you guys enjoy! xx
I N G R E D I E N T S
Dough:
-2 cups all purpose flour
-1 teaspoon of salt
-2 teaspoons of sugar
-2 sticks of unsalted butter, cubed
-1/2 cup of full fat sour cream
Filling:
-1 tablespoon butter
-1 pint or 1 1/2 cups fresh blueberries
-1/4 cup water
-1/2 cup granulated sugar
-1 tablespoon cornstarch
-1 teaspoon lemon juice
-pinch of ground cinnamon
-pinch of salt
Assembly:
-1 large egg
-1/4 teaspoon water
- sanding or granulated sugar (optional)
First, the dough...
These little minis need a top and a bottom crust so the ingredients listed above are enough for both. I found this dough recipe on Simply Recipes (linked here) and have used it for other pies ... its the best! I found the filling and assembly recipe on The Kitchen Is My Playground (linked here).
1.) Slice the butter into cubes and place in a warm spot to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).
2.) In a large bowl, vigorously whisk together the flour, salt and sugar.
3.) Sprinkle the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.
4.) Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
5.) Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. Don't worry about over-working this dough. Form the disks so that there are no cracks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for an hour or up to a day ahead.
If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).
6.) After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.
If it still feels too stiff to roll out, hold your hands around the edges to soften.
To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
7.) Roll out to 12 to 14 inches wide, to an even thickness. Using a cookie or biscuit cutter (even a glass works) about 3 inches in diameter to cut out as many rounds as you can. You'll need two for each pie.
8.) Transfer the cutouts to baking sheets and apply a bit of water around the edges of each cutout.
Next, the filling...
1.) Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
2.) Bring to a gently boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick). Set aside to cool slightly.
Now, we assemble...
1.) Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
2.) Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
3.) Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
4.) Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
Bake...
1.) Bake at 350℉ for about 20 minutes, until crust is golden brown. Remove to a wire rack to cool.
Dough Recipe From: Simply Recipes
Filling / Assembly Recipe From: The Kitchen Is My Playground
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