Yum

Two-bite mini pies loaded with blueberries, blackberries, and a dab of cream cheese. Streusel topping includes ground flax seed and cocoa nibs.

Very Berry Mini-Pies : The Wimpy Vegetarian

I’ve forgotten how to relax. How to flop down on a beach with nothing better to do than feel the heat of the sand between my toes, half-listen to nearby chatter and squeals muted by the waves, and just let my mind wander aimlessly. After weeks of jam-packed days filled with long “to do” lists to get our house on the market, I feel guilty about just sitting. You’d think I’d be relieved to just exhale and savor all we’ve accomplished. Instead, I have something tugging at my subconscious, relentlessly whispering that I’ve forgotten something important to do and I’d better get at it.

It makes me wonder how much of life’s busy-ness is built on sheer momentum. We live life at breakneck speed, and when it’s time for our bodies to ratchet down, it takes awhile for our racing minds to catch up with the downshift. As a consequence, one project is barely finished before our minds are off and running to the next one dragging our bodies behind.

But it’s summertime here at Lake Tahoe. Fresh air, long sunny days, mountain hikes among wildflowers, and barbeques at the beach all beckon. I brought a good book, ok I brought seven, my bathing suit, sun hat, and flip flops; and I plan to put them all to good use. Right after we move this weekend…

These little berry mini-pies scream summer, and since my blueberry bushes weren’t quite ready –

Blueberries

they needed another week –

I decided to make this month’s Abby Dodge #Baketogether Very Berry Mini-Pies with a mixture of blueberries and blackberries from our local farmer’s markets. I baked them in a mini-muffin pan

Mini Pie Shells

yielding little finger pies about two bites each, making them a perfect light snack in the afternoon, or with my morning yogurt. I cut back on the sugar, added some cream cheese to both the crust and filling, and made the streusel with ground flax seeds with only a tablespoon of flour. Oh and I added a some cocoa nibs. The result was just wonderful!! Thanks Abby for another great recipe to play with this month. Anyone who’s interested in joining in, just go to Abby’s site on the first of each month when she presents us with the newest project. Hope to see you there!

 

Very Berry Mini Pies

     by Susan Pridmore

Ingredients

For the Dough

  • 1 1/3 cups (6 ounces) all purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons (3 ounces) unsalted butter, cut into 6 slices, well chilled
  • 2 tablespoons (2 ounces) cream cheese, well chilled
  • 2 tablespoons + 1 teaspoon very cold water
  • 2 teaspoons freshly squeezed lemon juice

For the Streusel Topping

  • 1/4 cup (5/8 ounce) quick cooking oats
  • 1/4 cup ground flax seed
  • 1 tablespoon all-purpose flour
  • Pinch kosher salt
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons cocoa nibs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 3 – 4 tablespoons unsalted butter, softened

For the Filling

  • 2 tablespoons granulated sugar
  • 2 tablespoons unbleached all-purpose flour
  • Pinch of kosher salt
  • 1 1/2 cups fresh blackberries, rinsed and dried
  • 1 cup fresh blueberries
  • 2 tablespoons cream cheese or homemade mascarpone
  • 1 tablespoon coconut milk

Instructions

Make the Dough

Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and cream cheese and pulse until the butter and cream cheese pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.

Dump the moist crumbs onto a workspace and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. Two or three ‘smears’ should do the trick. Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate for 30 minutes, or up to 2 days.

Make the Streusel

Put the oats, ground flax seed, flour, salt, brown sugar, cocoa nibs, cinnamon, and cardamom in a small bowl and stir until well blended.

Add the butter and, using a fork (or your fingers), mix and mash until the ingredients are well blended and form small crumbs. Pop in the fridge while you make the filling and assemble the tarts.

Line the Mini-Muffin Pans

Position an oven rack in the lower third of the oven and heat the oven to 375°F. Abby recommends lightly greasing the muffin cups, but I didn’t find it necessary – probably because I was using such small muffin molds. If you opt for regular sized muffin molds, I’d follow her direction on this.

Set the wrapped, chilled dough on the counter at room temperature until it’s pliable enough to roll, only a few minutes at the most. Arrange a large piece of plastic wrap or parchment on the work surface and put the dough in the center. Cover with another piece of plastic or parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the plastic or parchment to about 1/8- inch thickness, turning, lifting and repositioning the plastic or parchment and lightly flouring throughout the rolling. Using a cookie cutter a little larger than the muffin molds, cut out rounds. Gather up the scraps, reroll to a 1/8-inch thickness, and cut another round. Repeat until the dough is all used. I ended up being able to make 24 rounds.

Working with one round at a time, use your fingers to gently press the dough into a prepared muffin cup, making sure there are no air bubbles in the bottom and the dough is pressed firmly and evenly up the side to the top of each cup. Repeat with the remaining dough rounds. If your kitchen is hot, slide the muffin tins into the frig while you make the filling.

Make the Filling and Bake the Tarts

Put the sugar, flour, and salt in a medium bowl and, using a table fork, mix until well blended. Add 1/2 cup each of the blueberries and blackberries, and using the table fork, slightly crush the berries while stirring them into the sugar-flour mixture. Add the remaining berries and the cream cheese and coconut milk and toss to coat evenly.

Evenly spoon the filling into the lined muffin cups (they will be completely full). Scatter the streusel evenly over the filling – don’t be shy.

Bake until the crusts and streusel are golden brown and the filling is bubbling, 27 to 29 minutes. Move the muffin tin to a wire rack. Using a paring knife, run the blade between the crust and the pan to loosen the tarts from any sticky berry juices and let cool for 10 minutes. Using a thin, metal spatula or the paring knife, carefully remove the tarts from the muffin cups and set them on a wire rack. Serve warm or at room temperature.

Powered by Recipage
Pin It
Share/Bookmark

Tags: , , , , , , ,

19 Responses to “Very Berry Mini-Pies” Subscribe

  1. Hannah June 29, 2012 at 9:52 am #

    Ohh, these little pies look beautiful! I love the streusel you created. Good luck with your move! I’m so happy you can then relax…it’s important to give our minds and bodies a break and just be. I hope you read all 7 books, too. Let us know any good recommendations!

    • The Wimpy Vegetarian June 29, 2012 at 10:37 am #

      Thanks Hannah!! I’m hooked on European history, which is probably not the most mainstream reading material out there. But I’m just finishing Blood, Bones and Butter by Gabrielle Hamilton, chef owner of Prune in NY, and it’s fantastic. She is a wonderful writer.

      • Hannah June 29, 2012 at 1:30 pm #

        She is indeed – I enjoyed her book very much. Now I’d love to visit Prune!

    • Rinku Bhattacharya July 17, 2012 at 6:55 pm #

      These look so lovely, I love the colors and effect of the fruit. How have you been?

  2. abby dodge June 29, 2012 at 10:17 am #

    Hard to decide what I like best about this minis: the streusel with nibs (have you tried TCHO nibs – heaven!) or the spice combo or the cream cheese in the crust and filling. All sound divine!
    Happy reading.. (feel free to post that list… )

    • The Wimpy Vegetarian June 29, 2012 at 10:33 am #

      Thanks Abby! It was such a great recipe to play with. I’ll check out the TCHO nibs. Thanks for the tip. And yes, I can’t seem to get away from lists, can I :-)

  3. Lynda - TasteFood June 29, 2012 at 11:52 am #

    These are adorable. You are so right. We just need to stop, sit and be still. And bake pies.

  4. LiztheChef June 29, 2012 at 1:15 pm #

    Wish I were a baker – this group looks so fun, as do your mini pies! Enjoy relaxing -

    • The Wimpy Vegetarian June 29, 2012 at 1:43 pm #

      You should totally try Abby’s site. She does step by step instructions with photos, and her recipes are very successful. Since July 1 is right around the corner, take a look at her site and see if it’s something you might want to try. Last month was cornbread, which was just wonderful.

  5. Terra June 29, 2012 at 8:04 pm #

    Awww, beautiful! I made mini pecan pies once, I love the idea of a tiny pie:-) Your pies sound WAY too delicious! Hugs, Terra

  6. deb June 30, 2012 at 8:09 am #

    I adore Lake Tahoe in the summer. Spending the day at Sand Harbor, reading, sunning and swimming is the best relaxation ever. Or just hanging out at the pool all day. I agree that we at all so busy and driven we have forgotten how to relax. In the blur we miss so may sweet little moments. Enjoy your vacation and the scrumptious berry mini- pies!

  7. Suzanne June 30, 2012 at 9:56 am #

    These are so cute and such a great idea for a party or get together. I got the chance to relax at the beach and you explained it perfectly, that is exactly what it feels like to me. Everyone needs a break and you deserve it if your trying to get your house ready to sell. Have a great weekend!

  8. Wendy Read June 30, 2012 at 11:36 am #

    Love your twist on this recipe! So tiny and cute they are :) I am pleased you are “trying” to relax, I know exactly what you mean. Enjoy beautiful Tahoe and your reading…and sunsets on the lake, you deserve it!

  9. Choc Chip Uru June 30, 2012 at 2:01 pm #

    These mini pies are festive, cute and filled with serious deliciousness :D

    Cheers
    Choc Chip Uru

  10. May I Have That Recipe July 2, 2012 at 11:05 am #

    Love the mini pie idea!! They are so cute and you can be very creative with them!

  11. Liz July 6, 2012 at 4:34 pm #

    Much as I love chocolate, I would always pick a berry pie over any chocolate dessert. And your minis with streusel look fantastic!!!!

  12. Chrissy July 8, 2012 at 11:19 am #

    These look awesome! I love mini-pies!

Leave a Reply

CommentLuv badge

DIY

Basil, Chive, and Mustard Butters

Easy compound butters using fresh herbs from the garden to make dishes a little more special. Compound butters are a great little condiment to keep in the freezer, all wrapped in wax paper and tucked into ziplock baggies. They’ll keep that way for a long […]

Pin It

Green Mint Chutney…Tossed in Rice With Tomatoes & Nectarines

green mint chutney rice

Spicy, green mint chutney is a popular staple on the Indian table, particularly in summer. If you follow this blog, you know I love condiments I can have on hand to make great meals in minutes. This powerful little condiment, Classic Mint Chutney from Spices […]

Pin It

Garlic Oil

how make garlic oil for your pantry, The Wimpy Vegetarian

Olive oil infused with garlic plus cooking tips. Flavored olive oils are fun and so easy to make. But there’s good reason to take precautions. There is risk of botulism in making some types, and this seems to be particularly true of garlic oil as […]

Pin It

Roasted Tomato Hummus : #SundaySupper

Roasted Tomato Hummus 600 The Wimpy Vegetarian

Easy hummus recipe with a swirl of balsamic roasted tomatoes. If you follow this blog, you know I’m a list person. Have you ever had something on your to-do list you keep postponing? Not something like ‘clean the bathroom grout’ – that’s in an entirely different […]

Pin It