Looking for a fast dessert that showcases a summer fruit? This one-crust, no-bake blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled.
- Yields: 8 mini pies
- Prep: 15 mins
- Cool: 30 mins
- Bake: 12 mins to 14 mins 450°F
Mini Blueberry Pies
Ingredients
Directions
- Preheat oven to 450 degrees F. Prepare Pastry. 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-inch 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
Pastry
Ingredients
Directions
- 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.
Nutrition Facts (Mini Blueberry Pies)
- Per serving:
- 261 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 4 mg chol.,
- 122 mgsodium,
- 40 g carb.,
- 3 g fiber,
- 22 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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