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Single Serve Blueberry Pies

Single Serve Blueberry Pies

I love summer fruit season. Seeing all those colorful fruit filled baskets at the farmers market just makes my heart happy. You know what also makes my heart happy? Eating all those summer fruits. I'm a simple gal.

And what better way to eat those fruit than in pie. Who's with me?

These individual serving sized blueberry pies are my favorite - they have a generous crust-to-fruit ratio and are small enough that you can say you ate a whole pie (my kids love saying that) and not feel a shred of guilt. This is also a great recipe to get kids in the kitchen. It's one of my 8-year-old's favorite things to make. 

by Jennifer Cooper

What you'll need

  • 3 cups fresh blueberries
  • 1/2 cup sugar (preferrably raw cane)
  • 1/4 cup flour
  • zest of 1 lemon
  • 3 Tbsp heavy cream
  • 4 pie crusts (can be store bought)

How to make it

1. Heat oven to 375. Grease your muffin tin and set aside.

2. In a large mixing bowl combine sugar, flour and lemon zest. Mix. Add blueberries, mix until all the blueberries are covered in the flour mixture. Stir in cream.

3. Use a biscuit cutter or the opening of a wide-mouthed glass to cut out 24 circles. Divide them in half. 

4. Use a rolling pin to lightly roll out 12 of the circles. You'll want them large enough to ft into the bottom of your muffin tin.

5. After you fill the muffin tins with your rolled out crusts, spoon in the blueberry mixture. Place the 12 remaining crust circles on top. Push the tops down in a bit around the edge to "seal" up the crusts. Cut vents in the top. Since I was cooking with an 8 year old, we got creative with our vents. There were smiley faces, hearts and Xs.

6. This next part is optional: Take an egg white. Beat it with a fork. Brush it onto the crust. We used our fingers. When you're cooking with kids, getting a little messy is part of the fun.

Dust with sugar. This helps the crust brown and gives it an extra touch of sweetness. Yum.

7. Bake at 375 for 20 minutes or until crust is brown.

To remove, let cool and insert a butter knife between crust and tin. Move it around the circle to break the seal and pop out your mini pie.

Delicious and cute!

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