Mini Lemon-Blueberry Pies Recipe

Name: Mini Lemon-Blueberry Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons granulated sugar; 3/4 teaspoon kosher salt; 1 stick cold unsalted butter, diced; 1/4 cup cold vegetable shortening, diced; 1/4 cup ice water; Filling; 4 cups fresh blueberries; 1/4 cup granulated sugar; 2 tablespoons lemon zest; 1 tablespoon all-purpose flour; 1 large egg, beaten with 1 tablespoon of water; 1 tablespoon turbinado sugar

Servings: persons

Crust
1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1 stick cold unsalted butter, diced
1/4 cup cold vegetable shortening, diced
1/4 cup ice water
Filling
4 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons lemon zest
1 tablespoon all-purpose flour
1 large egg, beaten with 1 tablespoon of water
1 tablespoon turbinado sugar

1
Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the water in a slow, steady stream, blending just until the dough comes together.
2
Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or overnight.
3
Divide the dough into 4 equal pieces and roll each into a 4-inch circle, about 1/4-inch thick.
4
Toss together the blueberries, sugar, lemon zest, and flour in a medium bowl. Divide the filling between four 4-inch ramekins and place the ramekins on a large rimmed baking sheet. . Top each ramekin with a crust and use your fingers to crimp the edges. Cut a few slits in the top of each pie, then gently brush the dough with the egg wash and sprinkle with turbinado sugar. Freeze the pies for 10 minutes.
5
Meanwhile, preheat the oven to 375u00b0F. Bake the pies for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, 3/4 teaspoon kosher salt, and more.

Yes, Mini Lemon-Blueberry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Lemon-Blueberry Pies

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