Look at this blueberry cutie pie! Awww!
I went blueberry picking with the family over the weekend, and I've been cooking up blueberry recipes with glee. Of course, only when I'm not just shoveling them into my pie-hole.
These cuties are pretty easy to make. The hardest part is the lattice crust on top, but I've got you covered with a step-by-step photo tutorial. Let's go ahead and get that part out of the way, shall we?
And, here's the recipe for you!
Blueberry (cutie) pies
Makes 12 mini-pies
Prep: 30 minutes
Cook: 45 minutes
Ingredients
Pastry (if you don't want to make it yourself, just use store-bought)
- 2 cups all purpose flour
- 2/3 cups cold butter, medium dice
- 1 t salt
- 1/3 - 1/2 cup cold water
- 1 egg, lightly whisked for egg wash
Filling
- 2 cups blueberries (fresh is best, but frozen will do!)
- 2 T sugar
- 1 t vanilla extract
- 1 T all purpose flour
Directions
Preheat your oven to 400°F
Pastry
Put the flour and salt into a medium bowl.
Use a pastry cutter to cut the diced butter into the flour until it's crumbly and fairly well distributed.
Add about 1/4 cup of water and use your hands to incorporate the water into the dough. Add water one tablespoon at a time until the dough just comes together. It will still be shaggy.
Dust your working surface with flour and dump the dough out onto the counter or table top, and use your hands to form the dough into one large shaggy lump (ew?)
It will take a few minutes, but aim to get your dough rolled out to a thickness of 1/8" to 1/4". Use more flour as needed to prevent the dough from sticking to the counter and rolling pin.
Use a circular cookie cutter (or in my case, the lid of a different water bottle) to cut circles out of the dough (approx. 4 inches diameter)
Gather scraps of dough and roll out again to make more circles. You should roll your dough thin enough to make 24 circles total out of your dough. Use your rolling pin to roll the circles out so they are roughly 6 inches in diameter.
Using a 12 muffin tin, put a rolled-out circle into each of the recesses of the pan. This is the bottom crust.
Prepare your filling. Combine all of the filling ingredients and toss to evenly coat the berries with the sugar, flour, and vanilla.
Distribute the filling among the 12 bottom crusts.
With the remaining 12 pastry circles, each rolled out into 6 inch circles, use a sharp knife to cut each circle into 6 strips, trying to keep the width of the strips the same.
Form the lattice top on each of the 12 cutie pies using the photo tutorial above.
Use a brush to paint the egg wash on the lattice tops.
Bake the pies for approximately 30 minutes, until the blueberry filling is bubbly and the crust is golden brown.
Enjoy!!
All images were taken by @jaymorebeet, except as noted otherwise, on June 19, 2017, using IOS10.