MINI BLUEBERRY PIES

This one-crust, mini blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled.

Prep: 15 min. | Cook: 10 min. | Cool: 30 min. | Bake: 12 min. Total: 25 min. | Yield: 8 mini pied

INGREDIENTS

1 recipe Pastry ¾ cup sugar 3 tablespoon cornstarch 1 teaspoon salt 1 cup water 4 cup fresh blueberries 1 tablespoon butter

Fresh blueberries, sweetened whipped cream, and/or finely shredded lemon peel (optional) Sweetened whipped cream PASTRY

2 ½ cup all-purpose flour 2 tablespoon sugar 1 teaspoon salt ¹/3 cup chilled shortening 6 tablespoon chilled butter 8 tablespoon ice water

INSTRUCTIONS

STEP 1: Preheat oven to 450°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.

STEP 2: 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.

STEP 3: To serve top with fresh berries, whipped cream and/or lemon peel. Makes 8 mini pies

PASTRY

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.

SOLD IN SPRING BRANCH