Monday, July 28, 2014
mini pies
ngredients:
- ½ recipe Martha Stewart pate brisee (pie dough)
- 1 cup blueberries, fresh or frozen
- 1 cup strawberries, fresh or frozen
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- ¼ tsp Cinnamon
- pinch ground nutmeg
- 1 egg
- 1 Tbsp water
Supplies:
- mini cupcake tin
- round cookie cutter
- mini lattice top dough cutter
- pastry brush
- Instead of making the pate brisee into two circles as suggested in Step 3 of the Martha Stewart recipe, cut out rolled out dough with a round cookie cutter to fit inside a mini cupcake tin.
- Place round cuts of dough into each divot in cupcake pan sprayed with cooking oil. Keep in the fridge or freezer, until fruit is ready.
- In a small saucepan, mix all fruit, sugars, spices, and cornstarch together. (If you want separate blueberry and strawberry pies instead of mixed berry, divide other ingredients in half and cook the berry mixtures in two separate pans.)
- Cook on low heat until fruit has cooked down a little and mixture is thick and bubbly.
- Once fruit is cooked, place a spoonful of fruit mixture into each crust, filling it to the top of the pan.
- Roll out leftover dough and roll with lattice top cutter to create indention in dough. Take the same round cookie cutter used earlier, and pop out circles. Cover tops of each mini pie and press down on edges to seal.
- Create an egg wash by mixing egg and water together in a small bowl. Brush the tops of each pie, to create a nice shine on top of them.
- Bake at 375 degrees F for 20 minutes, or until the tops are a nice golden brown and the juices are bubbly underneath.
# posted by Chelsea @ 10:16 AM 
