MINI BLUEBERRY PIES
These mini blueberry pies are not only cute, but they are easy to make and delicious too. With a butter-crisp puffed pastry crust and juicy blueberry filling, you can't go wrong with these little beauties.
Provided by MarthaStewartWanabe
Categories Tarts
Time 45m
Yield 8 tarts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 246.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 7.6, Sodium 102.4, Carbohydrate 26.5, Fiber 1.4, Sugar 9.8, Protein 2.8
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
MINI BLUEBERRY-MARSCARPONE PIES
A smooth, creamy filling of fresh blueberry puree and mascarpone cheese sets up nicely in mini pie crusts in this impressive dessert that's perfect for your next dinner party.
Provided by Jamie Davies
Categories Mini Pies
Time 5h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
- Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
- Place a round piece of parchment paper on top of each crust and add pie weights.
- Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
- While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
- Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
- Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
- Cover and chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
- Top each pie with whipped cream and blueberries.
Nutrition Facts : Calories 854.4 calories, Carbohydrate 57.5 g, Cholesterol 155.4 mg, Fat 67.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 32.7 g, Sodium 374.8 mg, Sugar 23.9 g
MINI BLUEBERRY PIES
Baked with my new pie baker! Fun and delicious, and lower in sugar. Blueberries are good for you! You could probably use regular Splenda and adjust the sweetness to your taste.
Provided by Sea Sun
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- 1. Combine filling ingredients in saucepan and cook on low/medium heat until berries begin to soften (about 3-5 minutes).
- 2. Preheat pie maker until ready.
- 3. Prepare pastry (homemade or store bought), both bases and tops. Line bottom with pastry and add 1/3 cup of filling per pie. Add top crust.
- 4. Close lid and cook for 10-12 minutes or until pastry is golden brown.
- 5. Remove pies with plastic, heat proof spatula and cool slightly. Sprinkle with powdered sugar if desired.
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MINI BLUEBERRY PIES - STEPHANIE'S SWEET TREATS
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Ratings 9Category DessertServings 10Total Time 1 hr 25 mins
- Cut the butter into cubes. Place back in the fridge to get cold. In a food processor, blend flour, sugar, and salt. Add in the cubed butter and pulse. Pulse until butter is mixed in and pea shaped. First the butter will look small and dry in the flour, keep pulsing. See pictures above.
- In a saucepan over medium heat, stir the blueberries, cornstarch, sugar, lemon juice, cinnamon, and salt. Cook until the blueberries soften and the purple blueberry juice starts to leak out.
- Roll one of the dough balls on a floured surface. Roll very thin until 1/8 inch thick. Use a 3.5 inch biscuit cutter. Cut as many circles as you can. I got 10. Save the dough scraps. Place circles on a cookie sheet with parchment paper. Chill in the fridge.
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Reviews 51Calories 184 per servingCategory Dessert Recipes
- Make the crust. In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry blender or two knives, cut in the butter until there are pea-sized clumps of dough. Sprinkle water over the dough and mix until the dough comes together in a ball. Flatten the ball into a disk shape and then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and make the filling. In a small saucepan, stir together the berries, brown sugar, granulated sugar, cornstarch, and cinnamon. Cook, stirring occasionally, over medium until the berries soften and the sugar dissolves. Use the back of the spoon to crush some of the berries. Remove from the heat and let cool.
- Form the crust. Split the dough into 2 pieces (or 4 pieces if you are using canning jar lids—you’ll need 2 rounds for the bottoms and 1 to cut into strips for the lattice), 1 slightly larger than the other. On a lightly floured surface, roll the larger piece out into an 8- to 9-inch round, about ¼-inch thick. Place this round into a 6-inch pie dish, pressing it into the bottom and trimming any overhang. Prick the bottom several times with a fork or add pie weights.
MINI BLUEBERRY PIES - BETTER HOMES & GARDENS
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Total Time 25 minsCalories 261 per serving
- Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.
- Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve.
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