Best Pate Brisee For Mini Blueberry Pies Recipes

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MINI BLUEBERRY PIES A LA MODE



Mini Blueberry Pies a la Mode image

We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes four 5-inch pies

Number Of Ingredients 7

6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned
1 cup sugar, plus more for sprinkling piecrusts
2 tablespoons flour, plus more for rolling out dough
Pinch of salt
1 recipe Pate Brisee for Mini Blueberry Pies
2 tablespoons unsalted butter
1 pint vanilla ice cream

Steps:

  • Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
  • On a clean, floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
  • Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
  • Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
  • Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
  • Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.

BLUEBERRY MINI PIES



Blueberry Mini Pies image

These Mini Pies are totally adorable and super easy to create in your own kitchen. Top with blueberries and you'll have a beautiful dessert that is perfect for pleasing a crowd!

Provided by Michelle

Categories     Dessert

Time 25m

Number Of Ingredients 8

Ready-made pie crust (to make this pie extra quick (you can also opt for the ready-made pie)
crust that's already in mini-pie sizes)
Flour for rolling
2 cups frozen blueberries (thawed)
1 tsp cornstarch
¼ cup sugar
Juice of one lemon
2 tbsp butter

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.

Nutrition Facts : Calories 95 kcal, Carbohydrate 15 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

FOURTH OF JULY SUMMER BERRY PIES



Fourth of July Summer Berry Pies image

These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h35m

Yield Makes six 5-inch pies

Number Of Ingredients 10

2 disks Pate Brisee for Summer Berry Pies
All-purpose flour, for surface
7 1/2 cups mixed raspberries and sliced strawberries, or blueberries and blackberries
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice (from 2 lemons)
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar, for sprinkling

Steps:

  • Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
  • Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
  • Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
  • Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
  • Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

MINI BLUEBERRY TARTS



Mini Blueberry Tarts image

I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 mini tarts.

Number Of Ingredients 5

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

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.

Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

BLUEBERRY PIE



Blueberry Pie image

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Brisee
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
  • Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

PATE BRISEE FOR INDIVIDUAL BLUEBERRY PIES A LA MODE



Pate Brisee for Individual Blueberry Pies a la Mode image

Use this recipe to make our Individual Blueberry Pies a la Mode. The amount of water needed will vary depending on humidity.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes four 5-inch pies

Number Of Ingredients 4

3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces

Steps:

  • Place flour, salt, and sugar in bowl of a food processor; process to combine. Add butter; process about 7 seconds, until mixture resembles coarse meal. With machine running, slowly add between 1/2 cup and 3/4 cup ice water through feed tube, until pastry just begins to hold together. Turn dough onto a piece of plastic wrap; pat into a square. Divide dough in half; wrap each half separately. Chill at least 1 hour before using.

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