Now, how cute are these little itty-bitty individual pies? Especially with Valentine’s Day coming up and that cute little heart in the center. You can tell how serious I am about my food, seeing as I demand my own dessert even if it is Valentine’s Day. Mommy never taught me how to share, I guess. If you are willing to share these little pies, I applaud you. But if you’re alone this Valentine’s Day, it gives you the perfect opportunity to eat all four on your own, which sounds like a pretty great night to me… No one is judging. We’re all friends here.
Truth be told, I think Valentine’s Day is highly overrated. The only reason I bear the overhyped holiday is because everything is pink, and that makes me happy. These Mini Lemon-Blueberry Pies are perfect for sharing or keeping all to yourself. They start off with a flaky, homemade pie dough that I roll over a sweet, lemon-scented blueberry filling. As these pies bake, the crust crisps up and turns a golden brown, while the berries become soft and bubble over the warm crust. Each bite is a pure slice, erm… individual pot of heaven.
Mini Lemon-Blueberry Pies
| Yield | Serves 4 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 40 minutes |
| Total time | 2 hours, 10 minutes |
| Meal type | Dessert |
Ingredients
Crust
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon granulated sugar
- 3/4 teaspoons kosher salt
- 1 stick cold unsalted butter, diced
- 1/4 cup cold vegetable shortening, diced
- 1/4 cup ice water
Filling
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 tablespoon all-purpose flour
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado sugar
Directions
| Crust | |
| 1. | Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the water in a slow, steady stream, blending just until the dough comes together. |
| 2. | Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or overnight. |
| 3. | Divide the dough into 4 equal pieces and roll each into a 4-inch circle, about 1/4-inch thick. Using a 1-inch heart-shaped cookie cutter, cut out a small heart in the center of the dough. Set the dough aside. |
| Filling | |
| 4. | Toss together the blueberries, sugar, lemon zest, and flour in a medium bowl. Divide the filling between four 4-inch ramekins and place the ramekins on a large rimmed baking sheet. Top each with a crust and crimp the edges with the tines of a fork. Gently brush the dough with the egg wash and sprinkle with the turbinado sugar. Freeze the pies for 10 minutes. |
| 5. | Meanwhile, preheat the oven to 375°F. Bake the pies for 35 to 40 minutes, until the crust is golden brown and the fruit is bubbling. Remove from the oven and let cool completely. |
{ 8 comments… read them below or add one }
These pies are the best looking thing I’ve seen all week!
You’re so sweet Rachael! Thanks!
Awww, these are extremely cute!!!!!!!!!!! I hope that when I make them, it will look as pretty as these ! You did an amazing job girl!
Thanks so much, G.G. I’m sure yours will turn out beautiful!
Terrific pictures. And a really good recipe, too.
I love blueberries and lemon -this is just such a nice combo of flavors. Good stuff – thanks.
Thanks John!
Love the recipe! Will get right on it and give it a try. Have one question: the picture with a bite full scooped out appears to have a bottom crust in the ramekin, however, the recipe doesn’t give direction for one. Is that step missing? Appreciate your reply prior to my attempt.
Thanks and I hope you get to try the recipe! There’s no bottom crust, just a really yummy top one
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