![]() And best of all, this recipe makes just enough to satisfy two people. These tiny pies are adorable, delicious, and bursting with fresh blueberries. This recipe is in my cookbook Dessert Cooking for Two! A Perfect Dessert for Two Crisp, flaky pie crust, juicy fresh summer blueberries, made into mini pies in the perfect proportions to satisfy two people. Mini blueberry pie is everything I love about cooking desserts for two. As an Amazon Associate, I earn from qualifying purchases. If the crust is nicely colored, but the filling isn’t bubbling, tent the pie with foil.Īllow the blueberry pie to cool to room temperature and serve with ice cream or whipped cream.This post may contain affiliate links. Place the pie on a baking sheet in case the juices from the pie bubble over the edge of the pie place and slip it into the oven.īake for 20 minutes and then drop the temperature to 400☏ and continue baking for about 40 or until the crust is golden brown and the filling is bubbling. ![]() If the dough has gotten very soft while working, place it in the freezer for a few minutes before baking.īrush the top of the blueberry pie with egg wash and place the butter between the lattice work. Repeat this, but alternate which strips you fold, until the whole blueberry pie is covered.įold the bottom crust over the lattice top, trimming any extra so it isn’t too bulky.Ĭrimp a design into the edge. ![]() Unfold the first strips over the ones you just put down. Fold every other strip in half and lay more strips across the ones that are not folded. Lay out strips of dough over the blueberries, about 1/2-inch apart. Pour the blueberry mixture into the chilled pie shell. Roll out the second disk of dough to 1/8-inch thick and use a pastry cutter to make strips for the lattice top. Toss together the berries, sugar, cornstarch, nutmeg, freshly grated ginger, lemon zest, and lemon juice in a large bowl. Preheat the oven to 425☏, with the rack at the bottom 1/3 of the oven. Set the crust in the refrigerator while you prepare the filling. Lift it over the plate and gently fit the crust into the plate. There should be about 2-inches of extra dough beyond the bottom of the plate.įold the dough over the rolling-pin to lift it. I usually just hold the plate over the dough and eye it. ![]() Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. Cracking edges are part of the beast, but this will help to keep them smoother. You still want the dough to be chilled, so the butter doesn’t get too soft.Īs you are rolling, you can round out the edges with your hands. This will prevent the edges from cracking too much. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. When you are ready to prepare the pie, roll one of the disks out on a well floured surface. It should not be perfectly smooth,īut, it should also not seem dry or crumbly.ĭivide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight. When most of the flour is coming together, gently knead the dough into a ball. The goal is to keep the pea-sized chunks of butter in tact. Stir this with your hand or a wooden spoon, but be very gentle. Mix together the water and vodka and add to the flour/butter mixture. If the butter is too soft and it won’t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. You want to keep some of the butter in pea-sized pieces. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. If it is hot out I even put the flour in the freezer for a little while, which makes it easier to work with.Ĭombine the flour, salt and sugar. Have all of your ingredients ready and chilled. You can also find more in-depth videos on pie and other pastries in my baking and pastry class on Craftsy. You can watch me make this dough on my Instagram page, just look for “101 Pie Dough” in my highlights. ![]() You can find the full recipe at the bottom of this post! Here’s how to make this blueberry pie with how-to photos. I give in-depth instructions on my Instagram page and in my Craftsy class!ĭo you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I baked this pie using frozen berries with great success, since blueberry season is a few months away. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I love pie, all pies, but this blueberry pie stands above the rest. ![]()
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