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