You must make these pies.
I made these yesterday and I felt quite accomplished afterwards. You see, I am the kind of person that needs a recipe. If I don’t have a recipe to use as a guide, I usually have a little freak out moment. It stresses me out. I knew that I wanted to make strawberry-blueberry pies because I like strawberries and I like blueberries. Simple as that. I started looking for recipes and could not find one that I liked. So, I stepped out of my comfort zone and just made it up as I went. I am pleased with how they turned out! Next time I think I will add a little more cinnamon, but that’s probably it. I’ll show you what I did and give you the recipe. It is very simple!
First, I got out my pie dough (I cheated and used pre-made). I used a glass to cut the crust in to 12 circles.
Next, I prepped a muffin tin and put the circles in.
I put the muffin tin in to the fridge while I prepped the filling to keep it nice and chilled.
Then I put the filling in to the muffin-pie-cup-things.
Once that was done I used leftover dough to make a lattice pattern on top.
I baked them at 400^ for about 20 minutes and then turned the oven down to 375^ for another 10 minutes or so while the crust got nice and brown. This is what they looked like fresh out of the oven:
Then I ate one.
With cool whip, of course.
Here is the recipe:
What you need:
Your favorite pie crust- I used the 9″ rolls that Pillsbury makes.
3 cups of strawberries (sliced)
1 cup of blueberries
3 Tablespoons of corn starch
1/4 Teaspoon of cinnamon
2 Tablespoons of brown sugar
1/4 cup of white sugar
1 Tablespoon of lemon juice
Cut the pie crust in to 12 circles. Place the circles in a muffin tin. Chill while prepping filling. Combine all other ingredients in a bowl. Spoon in to the individual pie crusts. Use the extra pie crust dough to create a lattice on top of the filling. Bake at 400^ for 20 minutes. Reduce temperature to 375^ and bake for 10 minutes or until slightly brown. The fruit should start bubbling out slightly on to the tin.
Confession: I love miniature versions of my favorite foods because I am one of the slowest eaters ever and it makes me feel like I can keep up with everyone else. Now you know why I keep making mini versions of everything.
I would love to hear from you if you try this recipe out! What mini foods are your favorite?