Best Mini Blueberry Marscarpone Pies Recipes

BLUEBERRY MINI PIES

Steps:

• Preheat oven to 375 degrees.
• If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
• pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
• circle in a muffin tin.
• In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
• your blueberry mixture and dot it with butter.
• Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
• before taking them out of the muffin tin.

BLUEBERRY CHIFFON MINI PIES

Steps:

• Preheat oven to 400°F. Unroll 1 piecrust on a lightly floured surface; roll into a 12-inch circle. Using a 6-inch round cutter, cut out 2 circles. Reroll scraps once; cut out 1 more 6-inch circle. Repeat procedure with remaining piecrust for a total of 6 mini dough circles. Fit each circle into a 5-inch round miniature pie pan; fold edges under, and crimp. Prick bottoms and sides with a fork. Chill 15 minutes.
• Place pie pans on a large baking sheet. Line each crust with a small square of parchment paper, and fill with pie weights or dried beans. Bake in preheated oven until crust is set and edges are lightly browned, 12 to 15 minutes. Carefully remove weights and parchment, and continue baking until crusts are golden brown, 4 to 5 minutes. Transfer pie pans to wire racks, and let cool completely, about 15 minutes.
• Meanwhile, process blueberries and lemon juice in a blender or food processor until completely smooth, about 1 to 2 minutes. Combine blueberry mixture and gelatin in a small saucepan over medium-low. Cook, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer mixture to a large bowl, and let stand until room temperature, about 30 minutes. Gently stir mascarpone cheese and ¼ cup of the sugar into blueberry mixture until well combined.
• Beat 1 ½ cups of the heavy cream and 1 teaspoon of the vanilla with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high, and gradually add ¼ cup of the sugar, beating until stiff peaks form, about 1 minute. Gradually fold whipped cream into blueberry mixture. Spoon mixture evenly into prepared piecrusts (about ¾ cup per pie). Cover and chill at least 4 hours or overnight (about 8 hours).
• Beat remaining ½ cup heavy cream and ½ teaspoon vanilla with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high, and gradually add remaining 1 tablespoon sugar, beating until stiff peaks form, about 1 minute. Dollop or pipe whipped cream on top of pies. Garnish with blueberries, if desired.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• Special equipment: a 3 1/2-inch round cookie cutter
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
• While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• Special equipment: a 3 1/2-inch round cookie cutter
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
• While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.