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Mini Blueberry Pies a la Mode
Recipe Summary
Yield: Makes four 5-inch pies
Ingredients
Ingredient Checklist
6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned
1 cup sugar, plus more for sprinkling piecrusts
2 tablespoons flour, plus more for rolling out dough
Pinch of salt
1 recipe Pate Brisee for Mini Blueberry Pies
2 tablespoons unsalted butter
1 pint vanilla ice cream
Cook's Notes
To serve a crowd, don’t double or triple the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Gallery
Mini Blueberry Pies a la Mode
Recipe Summary
Yield: Makes four 5-inch pies
Gallery
Mini Blueberry Pies a la Mode
Mini Blueberry Pies a la Mode
Mini Blueberry Pies a la Mode
Recipe Summary
Yield: Makes four 5-inch pies
Recipe Summary
Yield: Makes four 5-inch pies
Yield: Makes four 5-inch pies
Makes four 5-inch pies
Ingredients
Ingredients
- 6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned
- 1 cup sugar, plus more for sprinkling piecrusts
- 2 tablespoons flour, plus more for rolling out dough
- Pinch of salt
- 1 recipe Pate Brisee for Mini Blueberry Pies
- 2 tablespoons unsalted butter
- 1 pint vanilla ice cream
Directions
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.
Cook's Notes
To serve a crowd, don’t double or triple the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Cook’s Notes
To serve a crowd, don’t double or triple the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Reviews
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Reviews
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All Reviews for Mini Blueberry Pies a la Mode
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Reviews:
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All Reviews for Mini Blueberry Pies a la Mode
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
