Calling all pie lovers! If you're looking for an easy and delicious way to enjoy your favorite summertime fruit, these mini blueberry pies are the answer. Made with a flaky pate brisee crust and filled with sweet, juicy blueberries, these bite-sized treats are perfect for any occasion. Whether you're serving them up at a potluck, picnic, or just as a special treat for your family and friends, these little pies are sure to be a hit. So what are you waiting for? Let's get baking!
Let's cook with our recipes!
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.
PATE BRISEE FOR INDIVIDUAL BLUEBERRY PIES A LA MODE
Use this recipe to make our Individual Blueberry Pies a la Mode. The amount of water needed will vary depending on humidity.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 4
Steps:
- Place flour, salt, and sugar in bowl of a food processor; process to combine. Add butter; 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 feed tube, until pastry just begins to hold together. Turn dough onto a piece of plastic wrap; pat into a square. Divide dough in half; wrap each half separately. Chill at least 1 hour before using.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
PATE BRISEE FOR MINI BLACKBERRY PIES
This pate brisee provides the buttery crust for our Mini Blackberry Pies.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 6 double-crust 4-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator 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
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
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
PATE BRISEE FOR OLD-FASHIONED BLUEBERRY PIE
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Place flour, salt, and sugar in work bowl of a food processor. Add butter pieces and process for approximately 10 seconds, or just until mixture resembles a coarse meal.
- With machine running, add ice water, drop by drop, through food-processor feed tube. When dough holds together but is not wet or sticky, stop adding water; do not process more than 30 seconds. Test dough at this point by squeezing a small amount together. If it is still crumbly, add a bit more water.
- Divide dough in half and turn out onto two large pieces of plastic wrap. Press dough into flat circles; this makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
Tips:
- Use cold butter and ice water to keep the dough flaky.
- Work the dough quickly to prevent it from becoming tough.
- Chill the dough for at least 30 minutes before rolling it out.
- Roll the dough out on a lightly floured surface to prevent it from sticking.
- Use a sharp knife to cut the dough into circles or squares.
- Fill the pies with your favorite fillings, such as blueberries, apples, or cherries.
- Bake the pies at a high temperature to create a golden brown crust.
- Let the pies cool slightly before serving.
Conclusion:
Pate Brisee is a versatile dough that can be used to make a variety of delicious pies. With its flaky crust and tender filling, it's a classic dessert that everyone will love. So next time you're in the mood for a homemade pie, give this recipe a try. You won't be disappointed!
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