MINI BLUEBERRY RASPBERRY PIES

COLD, WINDY, CRAPPY, RAINY, DREARY . . . and did I say Cold?

There.

You now have our weather report for today.

 New buds have blossomed . . . freaked out and are now screaming . . . “Where the crapola are we!”

There is only one thing left to do, and that’s eat some warm happiness.  These little pies scream happy!

 They are yummy little things . . .

I started with frozen Blueberries and frozen raspberries.

Let them sit and think a while . . . . while you roll out the pie crust.

Brrrrr . . . my hubbie loves eating berries this way!

 Hop back to the previous post on Chicken Pot Pies, if you need help making the pastry.

I made Mini chicken pot pies and Mini Blueberry Raspberry pies . . . the same day.

Roll out the pastry until it’s about 1/4 to 1/8 inch thick.

*For these pies, I only used a top crust.

If I was making a large pie, I would also use a bottom crust.

*Note:  I always roll the bottom crust slightly thinner than the top crust.

This way, the bottom crust is crispy and not un-done and soggy!

 Toss your berries with the lemon juice.

Stir together the flour and the sugar until very well mixed.

Sprinkle over the top of your berries, and mix well.

 Next, fill your dishes with the prepared berries.

You could also use one large dish if you prefer.

I was able to make 2 – 16 ounce ramekins.

I filled them full . . . just like you would a pie.

 When the berries cook, they shrink! 

 The pastry should hang at least 1/2″ inch over the edge of your dish.

Flute those edges if you want to, or leave them RUSTIC . . . like I did the Chicken Pot Pies.

Flute-Flute!

Cut a few little vents in the top with a sharp knife.

If you like, you can also brush egg wash over the crust.

I like to just sprinkle the top of my crust with sugar. 

I’m sorry I just not able to flute and take pictures at the same time.

I need an assistant!

 It the edges start getting too brown, simply make some foil tents around the edges.

like so . . .

 Oh . . . and this is our favorite.

Use the pastry scraps to make Flaky Cinnamon and Sugar pie strips.

Lastly . . . my pic’s really stink on this post!

I sold my nice camera, and got another nice camera.

Aperture, ISO, Shutter speed, Depth of Field . . .

It all changed on my new camera, from what I’m used to.

Especially the aperture . . . too much blur I’m afraid.

Be patient with me.  Ugggg

My Favorite – FLAKY PASTRY

(using a large Tupperware bowl with tight lid)
 
4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
 
Directions:
 
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your Tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.   If using a Food processor, gently pulse until barely blended.  Don’t over Pulse.
*This recipe makes 2 double crust 9″ pies.
 
BLUEBERRY RASPBERRY PIE
filling:
Makes one 9″ pie or 2-3 mini pies
 
4 cups fresh or thawed frozen berries

I used 2 cups of each berry

1/4 cup sugar

3 Tablespoons all purpose flour

3 Tablespoons freshly squeezed lemon juice

2 or 3 Tablespoons butter (on top of berry mixture optional)

Directions:

Stir blueberries, raspberries, sugar, flour and lemon juice,  together in a large bowl.  Toss until well mixed.  Divide equally into ramekins or glass baking dish, or pie pan.  Top with pieces of butter, if desired.  Top with Pastry and seal or flute the edges.  Brush pastry with egg wash and sprinkle with sugar.  Cut several vents in pie crust.  Place dishes on cookie sheet, and bake at 400 degrees, for about 40 minutes, or until berries are done, and pastry is golden brown.

*When the berries are done, the juices will start oozing out of the sides and from the vent holes.

by

by Get Off Your Butt and BAKE

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  • shelly (cookies and cups) - 05/04/2010 - 6:06 am

    How yummy these look! Just came across your site and so glad I did! Gonna go snoop around now 😉ReplyCancel

  • Brandi - 05/04/2010 - 8:17 am

    Mom the pictures really do look wonderful! I am serious. They look good.
    Those little pies look wonderful, but it is the plain ol’ pie crust that makes me drool right now! I just love it. No matter how much I make it, mine NEVER taste as good and flaky as yours. BUT, I might have to give it another try today!!!
    Thanks again so much for the camera…you and dad are just the best!ReplyCancel

  • Maria - 05/04/2010 - 7:59 pm

    Mmmm this looks amazing!!! Ohh Gosh!ReplyCancel

  • Camille - 05/04/2010 - 8:56 pm

    This looks amazing, I love your site! You have given me recipes that my family loves. I think your pie dough looks wonderful. At what temp. would you bake the pie crust if you were using it for an cream pie with an already baked crust? Also, at what temp. did you bake the cinnimon/sugar pie strips? Thanks again!ReplyCancel

  • Natalie - 05/05/2010 - 4:20 am

    aw these are so cute, i bet they were delicious as well, all the berries look AMAZING mm :).ReplyCancel

  • Stephanie - 05/05/2010 - 10:48 am

    Hmmm, I am just trying to figure out how to make this for my hubby. He doesn’t like berries, I know, WEIRD, right? I should just have a “berry girls night”, and try all of your berry desserts. Yummy!ReplyCancel

  • Amanda Z. - 05/05/2010 - 9:22 pm

    Mmmm that looks amazing. Makes me sad, berries are too expensive for me and my starving college student funds. But, when by chance I get money I love making thing I see on your blog. (and then it is back to ramen and hot dogs lol!!)ReplyCancel

  • Barbara - 05/06/2010 - 7:03 am

    Yum! Love the mini pies. I did rhubarb pies in some of those small Ball glass jars…copying someone who made cherry pies that way. Will be posting soon.
    I’ve always loved individual servings…pot pies, mini dessert pies, custard in cups etc. You don’t feel such a pig when you gobble it all down! 🙂ReplyCancel

  • Susan - 05/06/2010 - 3:04 pm

    I see so many fabulous recipes here and your photography is excellent! Those little pies look fantastic.

    Thanks for your visit!

    ~SusanReplyCancel

  • ingrid - 05/07/2010 - 9:13 am

    Jonna, that pie crust recipe is pretty darn cool!

    I’m gonna give this a try soon. I have berries in the freezer that are on their last legs.

    Happy Friday!
    ~ingridReplyCancel

  • Jess - 05/11/2010 - 9:01 am

    I love that you use the left over crust. We do the same thing and call them Pie Cracker Cookies! Yum!ReplyCancel