MINI BLUEBERRY PIES RECIPE RECIPES

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.

Steps:

• 1) In the bowl of standing mixer fitted with a paddle attachment, add the flour, vanillina, lemon zest, salt and sugar and mix briefly until combined well. 2) Add the cold butter and shortening and mix until the butter and shortening are well distributed throughout the dry ingredients and there are little bits of them running through the mixture. 3) Add the egg yolks and mix until the dough starts to come together. 4) With the mixer running, add in a tablespoon of ice water at a time until the dough starts coming together well. 5) Dump onto a floured surface and knead the dough long enough for it to come together. 6) Divide the dough in half and wrap each piece in some plastic wrap making sure to form it into a disk as you?re wrapping it. Place the pieces of dough into the fridge for about an hour. 7) Preheat the oven to 375 degrees, spray 2 muffin tins with non stick spray and set aside. 8) To make the filling, add the blueberries, sugar, lemon juice, salt, cornstarch and lemon zest in a bowl and stir together to mix everything well. 9) On a well floured surface, knead each piece of crust for just a minute to warm it up a bit, then using a floured rolling pin, roll out the crust to about 1/4? thick. Using a 3-1/2? biscuit cutter and 2-1/2? rounds (you need a top and bottom for each one) cut out rounds (re-roll the scraps and roll out as many as you can) make little slits on half of the rounds. 10) Spray a couple of muffin tins with non stick spray, line the bottom of each one with the larger piece of dough and make sure you place it properly so each one comes up the sides. 11) Add a little filling in each one, brush the tops of each one and top it with the smaller circle of dough, pinch all the sides together so both pieces of dough meet. Brush the tops with some egg wash. 12) Bake them for about 20 minutes or until golden brown. Allow to cool completely before serving.