MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Blueberry Pies
Categories: Pies, Pastry, Fruits, Dairy
Yield: 8 Servings

MMMMM---------------------------PASTRY--------------------------------
2 1/2 c All-purpose flour
2 tb Sugar
1 ts Salt
1/3 c Chilled shortening
6 tb Chilled butter
8 tb (to 9 tb) ice water

MMMMM--------------------------FILLING-------------------------------
3/4 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 c Water
4 c Fresh blueberries
1 tb Butter
Fresh blueberries, sweetened
- whipped cream, and/or fine
- shredded lemon peel (opt)
Sweetened whipped cream

PASTRY: In bowl combine flour, sugar, and salt. Using a
pastry blender, cut in shortening and butter until
crumbly. Using fork, stir in ice water, 1 tablespoon at a
time, until dough just starts to form. Knead 2 or 3 times
in bowl. Wrap with plastic wrap and chill at least 30
minutes.

Set oven @ 450ºF/232ºC.

Divide chilled pastry into 8 portions. On a lightly
floured surface roll each portion into a 7-inch circle.
Line eight 4 3/8" to 5" foil or metal tart pans with
pastry. Fold edge under and crimp. Prick bottom and sides
of pastry with fork. Line with a double thickness of foil.
Place on baking sheet. Bake 8 minutes. Remove foil and
bake 4 to 6 minutes more or until browned. Cool on wire
rack.

Meanwhile, in medium saucepan combine sugar, cornstarch,
and salt. Stir in water and 1 1/2 cups of the blueberries.
Cook and stir over medium heat until thickened. Remove
from heat. Stir in remaining 2 1/2 cups blueberries and
butter until butter is melted. Cool completely. Pour into
pie shell. If desired, cover and chill in refrigerator
until ready to serve.

To serve top with fresh berries, whipped cream and/or
lemon peel.

Makes 8 mini pies

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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