 |
| Photo by MK |
What does one do when one has a surplus of delicious fresh berries on hand? The possibilities are almost endless, though in this case, I was in the mood for pie and not a large whole pie, but rather a mini pocket pie if you will. I love the natural flavor of berries which really stands out in this recipe. The crust, when done properly, is wonderfully flaky without being too thick, almost pastry like. This is a versatile recipe and the fruits or berries used can vary--just be sure that if you do substitute other fruits or berries, that you end up with 4 cups.
Fresh Three-Berry Mini Pies
Recipe By: MK
Yield: 8 mini pies
Servings: 16
Ingredients
-------- ------------ --------------------------------
For the Crusts: - 2 cups all-purpose flour
- 1 tsp sea salt
- 2/3 + 2 Tbs unsalted butter
- Water as needed
- 1 Tbs organic granulated sugar
- 1 tsp ground cinnamon
- 4 Tbs all-purpose flour
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 Tbs organic granulated sugar
- 1 Tbs all-purpose flour
- 1 large egg white, whipped
- 1 Tbs juice from berry filling mixture
- Preheat the oven(s) to 375 F.
- To make the crust, simply combine the butter, salt and flour. Mix with pastry cutter or fingers until crumbly. Slowly add water until you have a 'spongy' dough.
- Pour the dough onto a well-floured mixture and 'knead' a bit of the flour into the dough until you have a soft and smooth dough.
- Roll out and cut 16-5" rounds. You will have to roll the dough out more than once.
- Prepare the pie filling by combining flour, salt and cinnamon until well blended. Fold the berries gently into the flour mixture until coated.
- Combine 1 Tbs flour with 1 Tbs sugar-set aside for easy access.
- Prepare two baking sheets with unbleached parchment paper.
- Lay out one 5" round, sprinkle a little of the flour/sugar mixture onto the round.
- Scoop a slightly overflowing 1/2 cup of berry mixture onto the center of each round.
- Lay a second 5" round on top of the berry mixture and squeeze the edges together, fold upward, and pinch edges with fork.
- Combine the egg white, 1 Tbs juice until well blended
- Brush each pie with the egg white mixture.
- Bake for 35-45 minutes (check after 30 minutes-do not over bake).
- Cool on baking sheets for 5 minutes then transfer pies (still on parchment) to cooling racks. Serve hot or cool. Pies reheat very well.
- If you'd like a sweeter taste, sprinkle 2 Tbs sugar over brushed pies before baking. This will add an additional approx 12 calories per serving.
- - - - - - - - - - - - - - - - - - -
Nutritional Analysis Per Serving (1/2 mini pie): 166 Calories; 9g Fat (50.3% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
Note: This is for the posted version only. The nutritional analysis may vary slightly if you alter any ingredients.
Allergy Warning: This recipe contains dairy and eggs. (in posted version).
Note: This recipe was originally posted in 2013 at MK's recipe blog. Find more recipes at www.mkmcclintock.com/recipes.
