Wednesday, May 16, 2012

Mini strawberry and blackberry pies

A few Sunday mornings ago all three of us were piled in bed watching the Food Network. This may seem out of the ordinary for Tim, but Giada was on.  When she is on the TV he actually watches! He even records some of her episodes-- for the food, of course! ;) On this particular episode she was making mini strawberry pies. By the end, all three of us were craving those little fruit bundles. 
I knew in the back of my mind I had all of those ingredients (with a few adaptations) on hand and planned to surprise Tim and do a Giada recreation at home! Her recipe called for orange zest and honey. I instead used a little sugar and lemon zest. We also had a carton of blackberries in the fridge so I added those to the strawberries, too!
First, you need to chop up your strawberries and blackberries. In a small bowl, mix up your sugar, zest, and lemon juice.  Drop in your fruit and give it good stir so all the berries are covered. Throw that in the refrigerator to marinate while you are preparing your mini crusts.
I don't have any biscuit cutters in the house but the lids of my little jars I dressed up with chalkboard paint worked perfectly! I used the bigger lid for the bottom of the crusts and the smaller one for the top.

Kaydin wanted in on the action. Love kid friendly recipes.
Once all your crusts are filled with the fruit mixture, use a pastry brush to line the edge with the beaten egg and lay on the top crust. Pinch the sides to seal and wash the top with the egg wash, also. Make a small slit with a knife in each of the pies so steam can escape while baking.
I obviously forgot the step when you seal the crusts with the tines of a fork, and my little pies were not sealed as tightly as they should have been. Oh well, they still tasted great!

Mini Strawberry and Blackberry Pies
Adapted from Giada deLaurentiis

  • 1 refrigerated 9-inch pie crust
  • 1 teaspoon sugar
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 8-10 medium strawberries, hulled and cut into small pieces
  • 8-10 blackberries, cut in half
  • 1 egg, beaten
Preheat the oven to 375 degrees F.
For the crust: Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.
For the filling: In a small bowl, whisk together the sugar, lemon juice, , and zest until mixes. Stir in the strawberries and blackberries.
Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork, press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes.

1 comment:

  1. Adorbs!

    However, being as how I'm not a fruit kind of girl, I'd totally fill them with chocolate pie filling... he he he


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