3/27/2016
Triple Berry Mini Pie
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
*Chop the butter and shortening into 1/4" pieces.
*Place in the freezer to chill while you prepare the other ingredients.
*Blend the flour, salt, and sugar in a food processor.
*Add the chilled shortening and process until the mixture climbs the walls of the processor bowl.
*Add the butter, one piece at a time, and process thoroughly.
*Add the ice water 1 T at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.
*Remove the dough, divide it in half, and flatten each half into a disc.
*Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.
(for filling)
*Preheat the oven to 350 degrees.
*Generously grease a 12 cup muffin tin with butter or cooking spray.
*Chop all the fruits into 1/4" pieces; the blueberries should all be cut in half in the chopping process.
*Combine the berries, 1/4 cup sugar, lemon juice, cinnamon, and cornstarch in a large bowl.
*Let sit for 30 minutes to allow the berry flavors to blend.
*On a thoroughly floured surface, roll out the crust to a thickness of 3/16" .
*Using a 4" diameter round cutter, cut 12 crusts.
*Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface.
*Using a mini cookie cutter and leftover dough, cut out 12 shapes to use as pie toppers.
*Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.
*Fill each mini pie with 2 T of the berry mixture.
(Do not include too much of the juice, as this filling is prone to boiling over.)
*Top each mini pie with a pie topper.
*With a pastry brush, lightly brush the pie crusts with milk, then sprinkle with sugar.
*Bake for 25~30 minutes, until the crusts are golden brown.
*Allow to cool for a few minutes in the muffin tin, then carefully remove the pies from the pan and place on a wire rack to finish cooling.
*To remove, run a butter knife along the edge of the crusts to pop them out of the tin.
*Serve, or store in an airtight container at room temperature for up to 2 days.
-makes 12-
Note: I adapted the recipe from "MINI PIES".
Labels: berry pie recipe, fruit pie recipe, mini pie recipe, pie recipe, triple berry mini pie recipe
