I think I might be slightly obsessed with blueberries. While I normally buy them fresh, especially when they are on sale, we also buy wild frozen blueberries from our favorite store, Trader Joes. We keep these in our freezer for making shakes or defrosting to put into yogurt and now for mini blueberry pies. I got this recipe from a recent Bon Appetit , I keep challenging myself to make a least one of the recipe's in their magazine, sometimes more come out of it. I'm the dessert maker, SB finds all the savory ones to make. Here's the recipe I used and well the image above is inspired by Bon Appetit too.
Pastry Dough
1 1/2 cups of flour
1/2 tsp sugar
1/4 tsp kosher salt
1/2 cup chilled unsalted butter (i usually cut this into small cubes before I mix it in)
Use a food processor, if you don't have one use a pastry blender. Pulse the flour, sugar and salt in the food process and in add in the butter. Pulse until the texture looks like coarse meal. Add 1/4 cup ice water, pulse. Add more water if it's till dry. Dough needs to come together in clumps.
Form into a square (this makes it easier to roll out the rectangle. Wrap in plastic and refrigerate for about 2 hours till it gets firms. Let it stand to room temperature for 15 minutes before rolling it out.
Preheat oven to 375°.
Blueberry Mixture
2 cups of blueberries (Either use fresh blueberries or defrost some frozen ones)
1 tsp of lemon zest (usually one lemon)
1 tbsp of fresh lemon juice (usually one lemon)
1/4 cup sugar
1/4 tsp kosher salt
1 egg large egged whisked with a tbsp of water
Raw sugar
Roll out dough on a floured surface into a large rectangle. Cut into 6 rectangles. If there not perfect, embrace it, these are handmade and should look like it.
Mix berries with lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges
of rectangles with water; (I used my fingers dipped in the water, it's faster for me). Place about a tablespoon and half of blueberries in center of each rectangle (may use more or less, depending on how big the piece is.). Fold
dough over, and press edges to seal. Place the six rectangles on a parchment-lined baking
sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in
tops. You can see i should have cut more slits, but it still turned out yummy.
Bake mini pies for about 35-40 minutes, rotate sheet halfway through, until juices are bubbling and pastry is golden brown (be warned the juices will run onto parchment). Let cool slightly, these can be served warm or at room temperature.
Enjoy!
