• PATE BRISEE
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • FILLING
  • 4 cups (about 4 pints) blueberries, or one bag frozen blueberries
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • EGG WASH
  • 1 large egg yolk
  • 1 tablespoon heavy cream

You know that feeling at Thanksgiving when you’re insanely full after stuffing yourself with stuffing and all kinds of other buttery creamy sides that you’ve waited all year to gorge on? Then after passing out for an hour or two from turkey coma, you’re suddenly rejuvenated and head for the dessert table. Now comes the real dilemma. How can you possibly decide between the array of pies and other fall inspired treats before you? If you’re anything like me, then you’ll probably want to try a little bit of everything. So why not make it easy on your guests and do an assortment of mini pies? Genius, right?

That’s why I decided to give these mini blueberry pies a try. The beauty of these flaky buttery petit fours is that once you make the crust the filling is totally up to you. I chose blueberry because I was already planning on making caramel apple cheesecake bars and mini pumpkin pies so I wanted a nice variety. I used frozen blueberries because that’s what I had, but I would recommend using fresh berries if you can get them. You can use store bought dough if you want, but it’s really so easy to make your own. I used a 2 inch round cookie cutter to form the pie crusts, but you could also use the top of a glass if you don’t have one.

Directions:

Martha Stewart’s Pate Brisee

  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  2. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
For the filling,

Combine all ingredients in a large bowl. If using frozen berries, be aware that there will be a lot of excess liquid. I had some issues closing up the pies because all the juice was leaking out.

Put about 1 tsp of filling on each pie dough circle and close with another circle. Use a fork to push the two dough circles together. Cut three slits on the top of each mini pie.

Combine egg yolk and cream. Brush egg wash over each mini pie and sprinkle with white sparkling sugar.

The end result is a super cute pie about the size of a cookie. To be perfectly honest, I though the pie dough to filling ratio was too much, but because they are so small it’s tough to pack in a lot of the filling. Romain loved them probably because he’s is a big fan of very simple pastries. I loved them because of how they looked. I would love to try different fillings to taste the difference.
 

 

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