Mini Blueberry Peach Pie
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour3 tbsps
Sugar1 pinch
Salt5 tbsps
Shortening1 tbsp
Butter2.5 cups
Blueberry (fresh)1 cup
Light Brown Sugar1 tsp
Lemon Juice1 pinch
Ground Nutmeg (freshly)1 tsp
CornstarchDirections:
1
To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal
2
Add ice water gradually; pulse until dough just comes together
3
Wrap in plastic and chill at least 1 hour before using
4
Preheat oven to 350 degrees F
5
Roll dough out on floured table to 1/8-inch thickness
6
Cut the dough into pieces that will fit into the pans
7
Spray 20 miniature tart shell pans with cooking spray
8
Put parchment circle in bottom of pans
9
Put the dough into tart shell pans
10
Fill with dry beans and bake until crust is almost done, about 20 minutes
11
Turn pan after 10 minutes
12
Take out of oven, let cool and take beans out
13
With remainder of dough cut 1/4-inch wide strips for lattice top
14
Cover and set aside
15
To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar
16
Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg
17
Saute until blueberry juices start to come out
18
Add cornstarch and peaches, cook 5 more minutes
19
Let cool
20
Preheat oven to 350 degrees F
21
To assemble: Put a heaping pile of filling in each tart shell
22
Place reserved dough strips in lattice pattern on pies
23
Brush with egg wash
24
Bake for about 5 to 7 minutes, until lattice top is golden brown
25
Let rest 5 minutes
26
Take pies out of pan while still warm