MINI BLACKBERRY PIES
Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.
Categories mini blackberry pie berries fruit dessert summer dessert pastry
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
- On a floured surface, roll 1 disk of Pate Brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
- Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
- Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
- Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
MINI BLACKBERRY PIES
Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Gently toss blackberries with sugar, cornstarch, and salt in a large bowl.
- On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
- Fill each tart pan with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
- Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
- Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.
BLACKBERRY HAND PIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
- Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
- Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
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 BERRY PIES
We stopped by the farmer's market this morning and picked up fresh picked blackberries and raspberries. My husband wanted pie, but I didn't know if I wanted one pie or the other, plus I love pie but like to limit portions and let's face it, that's hard when you're cutting it. So I came up with mini pies! I made three blackberry and three raspberry and a big mess in the kitchen! The pies came out awesome, though.
Provided by MsTeechur
Categories Pie
Time 50m
Yield 12 baby pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- In a food processor (or by hand) mix salt and flour.
- Cut butter into about 1/2 tbs chunks and pulse until the mixture is crumbly and butter is well distributed.
- Add water and pulse until the dough starts to look like dough.
- On your cutting board, lay out one large piece of saran wrap.
- Place dough in center.
- Put another large piece of saran over the dough, flatten slightly, then roll dough out until thin and even.
- Peel back top of saran. Using a 4 inch diameter or so cup, cut circles of dough.
- In a non-stick or prepared muffin tin, lay the dough into the cup and let it gently fall inches Press gently until dough fills tin. Leave some over the lip so you can crimp it to the top.
- Complete with all of the rest of the tins. Cover remaining dough and set aside. Put tins into fridge.
- Filling:.
- Combine sugar, flour, cornstarch, and salt.
- If you're doing two different types of pie (or more), split dry mixture in half.
- With half berries, toss half the dry and then spoon into muffin tins (that you took out of the fridge).
- With other half of berries, do the same and spoon into other muffin tins.
- Get rest of dough and roll out. Cut into strips if you want to be fancy and do lattice tops, or just do circles, or cut circles and then get ultra fancy and cut hearts or stars into the center.
- Place over the top of the filling and crimp to the pie.
- Bake in 400 degree oven for 30-35 minutes.
Nutrition Facts : Calories 253, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 473.2, Carbohydrate 38.7, Fiber 0.7, Sugar 16.7, Protein 2.8
EASY MINI BLUEBERRY (OR CHERRY) PIES
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
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
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).
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MINI BLACKBERRY PIE RECIPE
From ohsweetbasil.com
3.8/5 (8)Total Time 55 minsCategory 500+ Best Dessert RecipesCalories 405 per serving
- Roll the pie crust out on a floured surface, about 1/4" thick. I used parchment paper to measure one of the muffin tin holes, but you could always just cut circles bigger than the hole. Cut out circles, and drop them into the tins, pressing the sides around the hole, just as you would a regular pie.
- Dock (use a fork to stab holes around the sides and bottom of the crust) the crust and set aside.
- Meanwhile, in a medium sauce pan add the blackberries, grated apple, salt, sugar, cinnamon and flour.
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