Mini Berry Pies Recipes

Steps:

• In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

Steps:

• Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
• Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
• Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

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.

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Steps:

• Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
• On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
• Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
• Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
• Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.