Last weekend my family went blueberry and peach picking at a local farm. It was a great day. I love picking from the farm. I love showing my kids where food comes from. And they enjoy picking the food they can later eat.
Both the blueberries and the peaches were sweet and plentiful. It is so easy to pick the peaches. Before you know it, you have bags and bags of peaches with such little effort. Every peach is beautiful; round, pink, fuzzy, and you know it is going to taste great.
We picked 4 pints of blueberries and about 15 lbs of peaches. I used 3/4 of the blueberries to make 6 petite blueberry pies. Some of the peaches went towards a peach mango jam that I will detail in a separate blog.
A few weeks ago, I saw an advertisement in a Sur La Table catalog for a 4 pie pan that made me want to try to make little pies. It was a bit pricey. Instead, I was able to buy 6 individual pie pans for about 1/2 the cost. I knew there was a blueberry pie recipe in Baking from My Home to Yours. So I put the new pans and the fresh blueberries together to create some seriously cute little pies.
The blueberry pie recipe uses Good for Almost Everything Pie Dough recipe from the same book. I have made this recipe before and my notation said to be careful not to add too much water. So, when adding in the ice water, I went very slowly, making sure I really needed it. The dough turned out better than last time. Then I had to put it into the refrigerator to chill. In the meantime, I put the blueberries into a sugar/flour/lemon juice bath.
This night was a particularly challenging night in the “going to bed” department. I think it is the lighter summer nights, but my kids are not cooperating with going to sleep when we need/want them to. Usually one of them goes to sleep and the other one pretends that he/she is not tired. So, L was up, way past her bedtime while I was trying to make these pies. I let her stay to help me, and she promised to go to sleep afterwards (famous last words, right?).
The biggest consideration I made with these pie plates was to add two strips of parchment paper to each in a cross pattern. I did this after buttering the plates. My concern was that I would not be able to remove the pies from the plates after baking, and since my goal was to gift some of these pies, I had to make sure the plates stayed with me.
I took the dough out of the refrigerator to roll it out. I could see it was not cold enough, but since I had a time constraint, I decided to piece meal the dough into each of the pie plates. L helped me with this. It was a lot easier then rolling. Then we popped them into the freezer for 10 minutes to quick chill.
Out of the freezer, L added one big scoop of blueberries to the center, and then put them back into the freezer. Then I got to work rolling out the remainder of the dough to make some kind of decoration on top. I decided to go with crossed strips as it was easy and would not use a lot of dough. My new pastry cutter gave the strips their decorative edge. Then I removed the pies from the freezer and applied the strips. Finally, I brushed the dough with an egg/water mixture and popped them into the oven, first at a 425 degrees to get brown, and then at 375 degrees to finish baking.
The results were some seriously cute pies. I liked the crust alot. And the blueberries were very sweet. I liked it, but I think next time I might withhold some of the sugar on the blueberries to get a more natural tasting blueberry pie.
The pies unmolded rather easily from the pie plates with the help of the parchment strips and some plastic wrap on top to stop it from falling out.
Here is one before I unmolded it.
Good enough to eat!