One of my total most loved treats growing up was my Mom's new blueberry pie. You know, it's an exceptionally fundamental pastry that is not in any manner extravagant ... be that as it may, gracious, it sure tastes great.
I can recall our family picking wild blueberries in the pre-fall each year, and anticipating Mom making a pie or two with our take.
Having experienced childhood in Vermont, the blueberries were small easily overlooked details developing on short shrubs close to the ground. They sure weren't the huge, full blueberries we purchase in the supermarket now.
With those small little berries, it would sure take a great deal of lifting to top off our cans. Furthermore, it would sure take a great deal of picking for Mom to have enough to prepare a legitimate pie. Be that as it may, the reward merited the work!
- For the Filling:
- 1 T. butter
- 1 pint (about 1 1/2 c.) fresh blueberries
- 1/4 c. water
- 1/2 c. granulated sugar
- 1 T. cornstarch
- 1 tsp. lemon juice
- pinch ground cinnamon
- pinch salt
- For Assembly:
- Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
- 1 large egg
- 1/4 tsp. water
- sanding sugar or granulated sugar for sprinkling on top (optional)
Directions
- FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
- Bring to a gently boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick). Set aside to cool slightly.
- FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
- Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
- Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
- Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
- Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
- Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
- TO BAKE: Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.
- Makes about 12-15 cookies.
- These are delicious warm or cold, and freeze very well.
- Enjoy!
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