-
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. Bake for about 5 to 7 minutes, until lattice top is golden brown.
-
24
Let rest 5 minutes.
-
25
Take pies out of pan while still warm.
