Miniature Pies are the hot new thing. If you’re ready to jump in on the miniature pie food trend, here’s a great recipe to get started:
Meyer Lemon Blueberry Miniature Pies
1 ½ cups unbleached flour (divided)
½ tsp sea salt
1 TBS sugar
½ stick unsalted butter
½ cup shortening
6 TBS ice water
Put 1 cup of the flour into a food processor with the sea salt and sugar and pulse a couple of times to blend. Then add the butter cut into ¼’ pieces and the shortening. Process the mixture until the dough forms a lump, about 15 seconds.
Add the rest of the flour to the mixture and pulse a few times. The mixture should look a bit like large curd cottage cheese. Pour the mixture into a bowl and sprinkle the water over the dough. Using a large spatula fold the liquid into the dough. The dough will be a little sticky but you will be adding more flour when you roll it out. Gather the dough and press into a 6” disk and wrap in plastic wrap. Refrigerate for about an hour.
Preheat the oven to 350 degrees.
Liberally add flour to your pastry sheet and roll the dough out to 1/8-1/4 inch thick. Cut circles about 1 ½ inches larger than your mini tart pans or pie tins. You should get about 8 tarts. You may need to gather and re-roll a couple of times until you have them all. Press into the tins especially up the sides. You can use a small ball of dough to press into the fluted edges then use the rolling pin over the top edge of the pan to cut the dough cleanly.
Place the tart pans on a cookie sheet. Cover the dough with aluminum foil and fill with dried beans or pie weights. Bake for 10-12 minutes. Remove the foil and beans and bake for 2 to 3 minutes more. Remove the shells from the oven and cool while making the filling.
3 Meyer Lemons, Zested
¾ cup freshly squeezed Meyer Lemon Juice
1 1/3 cup sugar
1 ½ sticks butter cut into pats
1 can Oregon Fruit Blueberries, well drained
In a bowl or top of double boiler combine the lemon juice, zest, sugar, eggs and salt and whisk until smooth. Place over a saucepan of simmering water at medium heat. Cook, whisking constantly until the mixture has thickened about 12-15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and ahs a silky consistency. Fill the tart shells with a ladle and then spoon in a couple of teaspoons of blueberries in each, evenly. Bake until the filling is set, about 15 minutes. Top with Meringue and return to oven for about 5 minutes until lightly brown. You can torch to add a more caramelized finish or just serve as is when cool.
1 cup sugar
1/3 cup water
5 egg whites at room temperature
¼ tsp cream of tartar
In a small pot over low heat combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235-240 degrees on a candy thermometer). Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming around the sides.
In the bowl of an electric mixer, whip the egg whites on low speed until foamy. Add the cream of tartar, increase the speed to medium and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over the beaten egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over the lemon/blueberry tarts.Tags: Blueberry, italian meringue, lemon, mini pies