Here are a few pro tips to consider before you embark on your mini pie mission. First, line the bottom of your oven with foil. This with catch any rogue drips from the muffin tin and prevent that dreaded “what’s burning” moment when the sugary juices hit the oven floor. Second, bake all of your pies (big AND small) on the bottom rack of the oven. Just like with full-sized pies, this helps the bottoms bake up golden and crisp, not soggy and sad. And don’t be afraid to take these to a deep, dark, caramelized brown color—not only is it delicious, but it ensures your filling is cooked and tender and your crust is baked through.
3 (14.1-oz.) pkg. refrigerated piecrusts
1½ pounds pears, peeled and diced
2 pints fresh blueberries
¼ cup cornstarch
2 tablespoons fresh lime juice (from 2 limes)
1 teaspoon ground cardamom
1 teaspoon vanilla extract
½ teaspoon kosher salt
¾ cup plus 2 Tbsp. turbinado sugar, divided
1 large egg
1 teaspoon water
How to Make It
Preheat oven to 375°F with oven rack in lower third of oven. Line bottom of oven with aluminum foil or an oven liner. Lightly coat a 12-cup muffin pan with canola oil spray.
Working with 1 piecrust at a time, cut 2 (6-inch) circles from each piecrust. Fit a 6-inch piecrust round into each cup of prepared muffin pan, pressing and flattening sides of muffin cups and leaving about ½-inch overhang. Fold overhang under, and flute edges. Chill until ready to use.
Cut 72 (2½-inch- long) strips (about ⅓-inch- wide) from dough scraps. Set aside.
Stir together pears, blueberries, cornstarch, lime juice, cardamom, vanilla, salt, and ¾ cup of the turbinado sugar in a large bowl. Spoon about ½ cup fruit mixture into each prepared piecrust.
Arrange 3 piecrust strips lengthwise and 3 crosswise over each pie, weaving to form a lattice design. Gently press ends of strips, sealing to bottom piecrust.
Whisk together egg and water in a small bowl until smooth. Lightly brush exposed dough with mixture. Sprinkle with remaining 2 tablespoons turbinado sugar.
Bake mini pies on lower rack of preheated oven until crust is golden and filling is bubbly, about 45 minutes, shielding with foil after 30 minutes to prevent excessing browning, if necessary. Remove from oven, and cool in pan 5 minutes. Gently remove pies from muffin pan to a wire rack, and cool completely, about 40 minutes.
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