Mini Berry Pies

Mini Berry Pies Recipe

By Olya Sandstrom Published: April 3, 2013

• Yield: 10
• Prep: 40 mins
• Cook: 25 mins
• Ready In: 2 hrs 5 mins

Tasty dough with a nice sweet and sour berry stuffing. For the filling you can use not only fresh or frozen berries, but also a …

Ingredients

• 250 g flour
• 1 tsp salt
• 2 tbsp sugar
• 225 g cold unsalted butter
• 1/4 cup of ice water
• 1 tbsp of strawberries for the strawberry filling
• 2 tbsp basil leaves for the strawberry filling
• 3 tsp sour cream for the strawberry filling
• 3 tsp sugar for the strawberry filling
• 1 tsp balsamic vinegar for the strawberry filling
• 2-3 tsp flour for the strawberry filling
• 1 tbsp different berries blueberries, blackberries, raspberries for the berries filling
• 2 tbsp mint leaves for the berries filling
• 2-3 tsp honey for the berries filling
• 2-3 tsp flour for the berries filling
• 1 egg for greasing

Instructions

1. Dice the butter into small cubes. Pour into a food processor 1 tbsp of sifted flour, add salt, sugar, turn mixer and add gradually the butter, then mix until the butter is fully mixed with the flour. Next pour the rest of the sifted flour, beat, add the ice water and whisk again until smooth dough. Divide the dough into 2 equal portions and form each into a flat round disk, wrap in foil and place in the refrigerator for an hour or more.
2. To prepare the filling for a mini strawberry pie, cut the strawberries into small cubes and finely chop the basil leaves. Add the sour cream, sugar and balsamic vinegar, mix gently to not damage the fruit. Then add the flour so the filling would not be too liquid.
3. To prepare the berry filling, mix the berries gently with honey, finely chopped mint leaves, then add a little flour and stir again. Cover the filling with a foil and refrigerate.
4. Gently roll your dough out from the center to a thin layer until about 1/8 inch thick, re-flour your surface as needed. Cut the circles for each pie using a sharp knife using a small plate or wide bowl as a guide. Take the leftover dough to make another ball and roll it out again on the floured board. If the dough is too soft and difficult to work with it, wrap it in foil and put in the freezer for a few minutes, then roll again. To cut the pies I used a special mold. From the dough I got about 20 mini pies.
5. Top half the discs with a small amount of filling, top and cover with another disc, press the edges by crimping with a fork. Brush the top of each pie with the beaten egg and make a small incision on top.
6. Lay a baking sheet with parchment paper and top with pies. Preheat the oven to 200'C (395) and cook for 20-25 minutes. Slightly cool, then serve.

• Course: Dessert
• Skill Level: Moderate

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