Thursday, August 4, 2011

Blueberry Raspberry Mini Pies

Shortcrust Pastry:
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled, and cut into 1" pieces
1/8 to 1/4 cup ice water
Filling:
1/2 cup blueberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon lemon juice
Topping:
water, for brushing
sugar, for sprinkling

Prepare pastry in advance. In a large bowl mix together flour, salt, and sugar. Cut in butter using pastry blender or two knives until butter is pea sized. Gradually sprinkle in 1/8 to 1/4 cup ice water until the dough forms. Wrap in plastic wrap and chill for 1 hour in the fridge.

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. Roll out pastry on a lightly floured surface until about 1/8" thick. Using 3" round cookie cutter, cut into 24 rounds (you will need to re-roll the scraps).
3. Place 12 rounds onto baking sheet and place 1 tablespoon filling over each. Cut an "x" on remaining 12 rounds, then press over fruit rounds and seal with a fork. Brush tops with water and sprinkle with sugar.
4. Bake 25-30 minutes until golden brown on bottom and light brown on top. Cool & serve!

Makes 12.

Can be frozen at this point and baked at a later date!


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