Small Batch Mini Blueberry Pies

🧂 Ingredients

• 135 grams all purpose flour

  (1 cup plus 2 Tablespoon)
• 1 Tablespoon sugar
• ¼ teaspoon fine sea salt
• 85 grams unsalted butter, refrigerator cold or frozen if using food processor, cut into ¼ inch pieces

  (6 Tablespoon)
• 2-4 Tablespoons ice cold water
• 1 Tablespoon cream or milk

  (to brush on tops of pies just before baking)
• 170 grams blueberries, fresh or frozen, but thawed if using frozen

  (6 ounces or ½ pint or 1 cup)
• 25 grams sugar

  (2 Tablespoons)
• 1½ teaspoons cornstarch

  (½ Tablespoons)
• ¼ teaspoon cinnamon
• small pinch ground cloves

Instructions

• 1 In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter.
  Using your hands, coat each piece of butter with the flour mixture. Pinch the
  pieces of butter to flatten them a bit. Keep working the mixture for a couple of
  minutes until the mixture resembles coarse sand with most of the clumps of
  butter the size of peas and some larger pieces the size of small walnuts.
• 2 Make a well in the middle. Add 1 Tbsp. of ice cold water into the well. Using
  your hands, scoop the flour from the sides and the bottom to hydrate the
  flour/butter mixture with the water. If the mixture is too dry, create another
  well in the middle and add an additional Tbsp. of ice cold water. Repeat as
  necessary with ½ Tbsp. of ice cold water.
• 3 Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic
  wrap to flatten the dough together into a square-ish rectangle, making it as
  even as you can. Place the wrapped dough in the refrigerator for at least 30
  minutes and up to 24 hours.
• 4 Extra Flaky Crust: For an extra flaky crust, remove the dough from the
  refrigerator and let it rest at room temperature for appoximately 5 minutes.
  Lightly flour your work surface, rolling pin and the top of the dough. Roll the
  dough into a rectangle, at least 12 inches and up to 20 inches long. Fold it
  like a letter, dusting off any excess flour. Rotate the dough 45° so that a
  closed seam is to your left. Roll it out again and do another letter fold. (If
  the dough is close to room temperature, cover with plastic wrap and place it
  back into the refrigerator for 20 minutes.) Roll it out a third time and do one
  more letter fold. Cover with plastic wrap and place it in the refrigerator for
  30 minutes.
• 5 Divide the dough into four portions, two of which can be slightly bigger than
  the other two. Roll the two bigger ones into circles to fit into the bottoms of
  both pie dishes with at least a ½ inch overhang. Once in the pie dishes, place
  them in the refrigerator. Meanwhile, roll out the remaining two pieces into
  discs to fully cover your pies, or, if feeling ambitious, cut strands to make
  lattice tops. Cover with plastic and place in the refrigerator.
• 6 Preheat oven to 425°F.
• 7 In a small bowl, mix together all the filling ingredients.
• 8 Remove the prepared pie tins from the refrigerator. Divide the blueberry filling
  into both. Cover the tops with the remaining, rolled out doughs or create a
  lattice top. If too much dough is hanging off the sides, use scissors to trim
  it. Tuck any overhang into the pie dish and crimp as desired. (If using the full
  disc for the top, use a sharp knife or a fork to poke a few holes in the top to
  allow steam to esacape as te pie bakes.) Place prepared pies into the freezer
  for 15 minutes or the refrigerator for 30 minutes.
• 9 Brush some cream or milk on the top and sprinkle with sugar. (Any kind of coarse
  sugar is great here.) Bake for 5 minutes, then lower the temperature to 375° F
  for an additional 55-60 minutes. The top crust should be golden brown, and the
  fruit should be bubbling. Allow to cool before serving.

Nutrition Info