Prep Time: 30 minutes

Serves: 4

 

Ingredients:

     Pie Crust:

1/2 C. butter, softened

1 egg

1/4 C. half-and-half or light cream

1, 1/4 C. bread flour

 

     Filling:

2 C. blueberries

1/4 C. sugar

2 T. corn starch

Pinch of Salt

1 whole Egg

1 T. Water

Whipped cream, for serving

 

What to do:         

Preheat oven to 425 degrees.

In a medium mixing bowl beat butter with an electric mixer or stand mixer on medium to high speed for 30 seconds. Beat in egg. Beat until combined, scraping sides of bowl occasionally. Beat in half-and –half. Stir in flour until well combined. Remove dough from bowl: gently shape into a ball. Flatten dough into a 6 to 7 inch disc. Cover dough with plastic wrap and chill for 1 hour or until easy to handle.

Uncover the disc of dough. On a lightly floured surface rollout pastry, and using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut eight rounds of pastry from the dough disc. Place them on a baking sheet lined with a baking mat, parchment or sprayed with a good quality cooking spray.

In a large bowl combine blueberries, granulated sugar, salt, and cornstarch. Gently toss until coasted. Carefully mound blueberry mixture (about ¼ cup each) in the center of the crusts, leaving a 2-inch border.

Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.

Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.

Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.

Serve warm or at room temperature with a dollop of whipped cream, homemade vanilla ice-cream or powdered sugar.

All I can say about this is YUMMMM!

 

Christina’s Notes:

Feel free to use whatever fresh or frozen berries you have. I love using what’s in season at the moment, but I have to admit that a fresh warm pie (using frozen fruit) in the middle of winter gives me that warm comfort feeling inside.

*This recipe is in my cookbook, This and That.