Individual Blueberry Pies Recipes

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BLUEBERRY HAND PIES



Blueberry Hand Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

3 cups blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 tablespoons water
2 cups powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
  • For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
  • For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

MINI BLUEBERRY TARTS



Mini Blueberry Tarts image

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

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

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.

INDIVIDUAL BLUEBERRY PIES



Individual Blueberry Pies image

Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early September.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes four 5-inch pies

Number Of Ingredients 6

6 cups fresh blueberries, picked over and cleaned
Scant 1 cup sugar, plus more for sprinkling pie crusts
4 tablespoons all-purpose flour, plus more for rolling out dough
Zest of 1 lemon
1 1/2 recipes Pate Brisee for Plum Crumb Pie
2 tablespoons unsalted butter

Steps:

  • Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside.
  • On a clean, lightly floured work surface, roll out half the dough into 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 berries in the center. Dot each pie with 1 1/2 teaspoons butter.
  • Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip.
  • Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
  • Place pies on prepared baking pan. Brush each pie with water, and 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, 15 to 20 minutes more. Transfer pies to a wire rack to cool.

INDIVIDUAL BLUEBERRY PIES



Individual Blueberry Pies image

Categories     Dessert

Number Of Ingredients 4

1⁄4 cup peach preserves *
2 cups fresh blueberries
6 mini graham cracker pie crusts (one 4-ounce package)
2 tablespoons sliced natural almonds

Steps:

  • In a microwaveable bowl, stir preserves with 1 tablespoon water Microwave on high until preserves melt, about 30 seconds Stir in blueberries Return to microwave and cook 45 seconds Stir and cook 30 to 45 seconds longer until blueberries are hot but not bursting Spoon blueberry mixture into pie crusts Chill until set, about 1 hour Sprinkle each pie with 3 or 4 almond slices just before serving

Nutrition Facts :

MINI BLUEBERRY PIES



Mini Blueberry Pies image

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

1 pint blueberries
1 sheet puff pastry
2 tablespoons flour
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons water
2 tablespoons butter, melted
2 teaspoons sugar

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-MARSCARPONE PIES



Mini Blueberry-Marscarpone Pies image

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

1 (14.1 ounce) package pie dough for a double-crust pie
2 cups fresh blueberries, or more to taste
1 tablespoon fresh lemon juice
1 (.25 ounce) package unflavored gelatin
1 (8 ounce) container mascarpone cheese
½ cup white sugar, divided
2 cups heavy cream, divided
1 ½ teaspoons vanilla extract, divided
1 tablespoon white sugar

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

INDIVIDUAL BLUEBERRY CRUMBLE



Individual Blueberry Crumble image

This blueberry crumble is super easy and the crumbly top is fantastic. My husband loved it.

Provided by soapyapples

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 2

Number Of Ingredients 12

2 cups frozen blueberries
¼ cup white sugar
2 teaspoons almond extract
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup all-purpose flour
⅛ cup brown sugar
⅛ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ stick cold butter, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
  • Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
  • Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 616.2 calories, Carbohydrate 94.9 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 315.2 mg, Sugar 64.5 g

EASY MINI BLUEBERRY (OR CHERRY) PIES



Easy Mini Blueberry (Or Cherry) Pies image

Make and share this Easy Mini Blueberry (Or Cherry) Pies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

3/4 cup flour
1/2 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 cup cold butter (cut into small pieces, no subs!)
3/4 cup chopped walnuts
1 (17 ounce) can large refrigerated biscuits (use pillsbury Grands flakey biscuits for this)
1 (21 ounce) blueberry pie filling
2 cups whipping cream
3 tablespoons sugar
1/2 teaspoon cinnamon (or to taste)

Steps:

  • Heat oven to 350 degrees.
  • Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
  • In a medium bowl combine flour, brown sugar and cinnamon.
  • Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
  • Separate the dough into 8 biscuits.
  • Split each biscuit in half to make 16 rounds.
  • Using floured fingers flatten each to form a 4-inch round.
  • Press each round into muffin cup.
  • Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
  • Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
  • Bake for 15-22 minutes or until golden brown.
  • Cool 5 minutes, then remove from muffin tins.
  • Place on a wire rack to cool.
  • In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
  • Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.

Nutrition Facts : Calories 409.9, Fat 24.8, SaturatedFat 12, Cholesterol 56, Sodium 358.4, Carbohydrate 44.2, Fiber 1.6, Sugar 23.2, Protein 4.3

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2021-08-31 Use a fork dipped in flour to seal the edges of the mini blueberry pies. Pop the pies into the freezer for 10 minutes. Preheat oven to 190°C (375°F). Whisk together the egg and milk to form an egg wash. Brush the egg wash over …
From flouringkitchen.com


MINI BLUEBERRY PIE RECIPE - DIARY OF A DEBUTANTE
Combine sugar, cornstarch, lemon juice, and salt in a saucepan. Stir strained strawberry juice into sugar mixture. Bring to a boil, stirring constantly, for about 3 to 5 minutes or until thickened. Remove from heat and allow to cool for 5-10 minutes. Stir sliced strawberries into strawberry sauce and set aside.
From thediaryofadebutante.com


MINI BLUEBERRY HAND PIES (AND STRAWBERRY, TOO!) | DESSERT …
2019-02-11 Move the 6 rectangles to a baking sheet lined with parchment paper. Repeat with the other dough disk, but these 6 rectangles are your top crusts. Set them aside. Next, preheat the oven to 425. In a small bowl, combine the blueberries, corn starch, sugar, lemon zest and juice, cinnamon and salt. Stir to combine.
From dessertfortwo.com


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