INDIVIDUAL BLUEBERRY PIES A LA MODE
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
- On a floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, quarter the square; 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 floured work surface, roll remaining dough into a 1/8-inch-thick square. Using a sharp knife, quarter the square. Using a 1-inch round biscuit cutter, cut a hole in center of each quarter. Drape each quarter over berries, centering steam hole. Seal edges. Trim edges around pie plates to form a 1/2-inch lip. Chill the dough.
- Dampen lip of dough with water. Using scissors, snip inward from outside edge at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut, carefully fold in alternating tabs to create bear-tooth crimping design. Chill again, about 30 minutes.
- Transfer pies to a baking sheet large enough for tins not to touch. Brush each lightly with cold water; sprinkle with sugar. Bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees; continue baking until blueberry juice begins to bubble, about 15 minutes more. Remove from oven; cool slightly. Serve with ice cream.
BLUEBERRY MINI PIES
These Mini Pies are totally adorable and super easy to create in your own kitchen. Top with blueberries and you'll have a beautiful dessert that is perfect for pleasing a crowd!
Provided by Michelle
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
- pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
- circle in a muffin tin.
- In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
- your blueberry mixture and dot it with butter.
- Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
- before taking them out of the muffin tin.
Nutrition Facts : Calories 95 kcal, Carbohydrate 15 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MINI BLUEBERRY PIES A LA MODE
We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 7
Steps:
- 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.
BLUEBERRY PIE A' LA MODE
Make and share this Blueberry Pie A' La Mode recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
- With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
- Gather dough into a ball and divide in half.
- Press each half into a disk.
- Wrap and refrigerate 1 hour or until firm enough to roll out.
- Place sheet of foil on bottom rack, heat oven to 425 degrees.
- You'll need a 9-inch pie plate coated with nonstick spray.
- Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
- Fit dough into pie plate, pressing gently onto bottom and up sides.
- Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
- Filling: Toss blueberries with lemon juice and vanilla in large bowl.
- Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
- Spoon into lined pie plate; dot with butter.
- Arrange 5 dough strips across pie.
- Arrange remaining 5 strips at right angles, weaving if desired.
- Gently press ends into bottom edge, fold under and crimp.
- Brush strips with water, sprinkle with sugar.
- Place pie on center oven rack, bake 25 minutes.
- Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
- Cool on wire rack.
- Serve warm or at room temperature with vanilla ice cream.
Nutrition Facts : Calories 347.9, Fat 10.7, SaturatedFat 6.5, Cholesterol 26.7, Sodium 73.7, Carbohydrate 60.3, Fiber 3, Sugar 28.6, Protein 4
PATE BRISEE FOR MINI BLUEBERRY PIES
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes Four 5-Inch Pies
Number Of Ingredients 4
Steps:
- Place flour, salt, and sugar in the bowl of a food processor; process to combine. Add butter, and process about 7 seconds, until mixture resembles coarse meal.
- With machine running, slowly add between 1/2 cup and 3/4 cup ice water through the feed tube, until pastry just beings to hold together.
- Turn dough out onto a piece of plastic wrap, and pat into a square. Divide dough in half, and wrap each half separately. Chill for at least 1 hour before using.
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
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- 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.
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