Pastry for a single crust pie
Filling:
1/4 cup sugar
2 tsp. cornstarch
2 cups fresh blueberries
1 Tbsp. lemon juice
Preheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.
In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.
Makes 12 pies.
Recipe From: Dinner With Julie
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