Mini Blueberry Pies A La Mode Recipes

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INDIVIDUAL BLUEBERRY PIES A LA MODE



Individual Blueberry Pies a la Mode image

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

6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned
1 cup sugar, plus more for sprinkling
2 tablespoons flour, plus more for rolling
Pinch of salt
1 recipe Pate Brisee for Individual Blueberry Pies a la Mode
2 tablespoons unsalted butter
1 pint vanilla ice cream

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



Blueberry Mini Pies image

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

Ready-made pie crust (to make this pie extra quick (you can also opt for the ready-made pie)
crust that's already in mini-pie sizes)
Flour for rolling
2 cups frozen blueberries (thawed)
1 tsp cornstarch
¼ cup sugar
Juice of one lemon
2 tbsp butter

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



Mini Blueberry Pies a la Mode image

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

6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned
1 cup sugar, plus more for sprinkling piecrusts
2 tablespoons flour, plus more for rolling out dough
Pinch of salt
1 recipe Pate Brisee for Mini Blueberry Pies
2 tablespoons unsalted butter
1 pint vanilla ice cream

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.

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

BLUEBERRY PIE A' LA MODE ITALIAN SODA



Blueberry Pie A' La Mode Italian Soda image

This is from Davinci, just like a blueberry spider, yummo. To serve in a large highball glass, makes about 2 cups.

Provided by Mandy

Categories     Shakes

Time 2m

Yield 1-2 serving(s)

Number Of Ingredients 6

30 ml blueberry-flavored syrup
30 ml vanilla-flavored syrup
30 ml pouring cream
ice
club soda or mineral water, to top up
whipped cream (optional)

Steps:

  • Pour ingredients over ice into a glass, stir to combine.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 59.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 20.1, Sodium 12.2, Carbohydrate 1.1, Protein 0.8

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