Individual Blueberry Pies with vanilla shortbread crust
for the filling
2pintsof fresh blueberrieswashed and sorted (reserve ten blueberries for garnish)
3Tablespoonsraspberry liqueuror water
1TablespoonbutterI used salted, though I suspect either would work
for the crust
8Tablespoonsone stick well chilled unsalted butter cut into ¼ inch pieces
To make the filling combine the raspberry liqueur, cornstarch, and sugar in a medium saucepan over medium heat and stir until thoroughly combined and smooth. Add half the blueberries and bring to a boil. Cook, stirring constantly, until thick and bubbly. (this took me about eight minutes all together). Remove from heat and add the butter, lemon juice, and remaining pint of blueberries. Stir until butter is completely melted and set aside to cool.
To make the crust combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade attachment. Pulse to combine. Add the butter pieces and process until the mixture resembles coarse crumbs (about ten seconds). Add the egg and pulse until the mixture just begins to hold together but not yet a ball (about twenty pulses).
Transfer the dough to waxed paper or plastic wrap and flatten into a disk. If the dough gets soft and sticky at any time return it to the refrigerator until it is workable again. At this point you can either roll or press the dough into a tart pan or roll it out on a lightly floured and cool surface. You can also roll out the dough between two sheets of plastic wrap. Cut into 3.5 inch rounds and press into the muffin tin. Any leftover little scraps can be made into cookies to place on top of the pies (or to eat as snacks). Freeze the pastry shells until ready to bake.
Pre-heat the oven to 375.
Line the frozen shells with heavy-duty foil or even easier muffin/cupcake papers, pressing well into edges so pastry will not shrink while baking. Fill with baking weights or dried beans to prevent shrinkage. Bake on middle rack of oven until pastry begins to brown around edges and seems firm enough to stand up by itself, about 8-10 minutes. Remove weights and bake for an additional 5-10 minutes until lightly browned all over, monitoring carefully to make sure it doesn’t burn. If making cookie toppings bake on a cookie sheet for about 7-8 minutes until firm and just browned. Shells will keep for several days, well wrapped and refrigerated.
Allow shells to thoroughly cool before filling with the blueberry mixture. Cover and refrigerate until ready to serve.
Individual Blueberry Pies with vanilla shortbread crust https://www.recipefiction.com/2015/07/individual-blueberry-pies-w-vanilla-shortbread-crust.html