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Mini Blueberry Pies

Individual blueberry pies served with homemade custard, blueberry compote, and clotted cream for a decadent vegetarian dessert.

Baking Vegetarian Dessert Blueberries Fruit Pie

Estimated Nutrition

Calories

1203.1

kcal / serving

4812.4 kcal total

Carbs

105.4g

per serving

421.5 g total

Fat

82.2g

per serving

328.6 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the custard

Caster Sugar

for the compote

Dairy

175

Butter

cubed

piece

Egg Yolks

beaten

200

Clotted Cream

piece

Egg Yolks

for the custard

150

Milk

150

Double Cream

Fruits

400

Blueberries

150

Blueberries

for the compote

GrainsCereals

375

Plain Flour

plus extra for dusting

Liquids

Water

cold

tbsp

Water

for the compote

NutsSeeds

pinch

Salt

piece

Vanilla Pods

seeds scraped out

Method

Rub the flour, salt, and butter together until the mixture resembles breadcrumbs.

Add water gradually to form a dough, then knead lightly and chill for 30 minutes.

Preheat the oven to 180°C.

Roll the pastry to 5mm thickness and cut four 15cm circles and four 10cm circles.

Line four dariole moulds with the larger pastry circles.

Mix blueberries, sugar, and vanilla seeds, then divide and press the mixture into the moulds.

Seal the pies with the smaller pastry circles using beaten egg yolk and crimp the edges.

Bake the pies for 30 to 35 minutes until golden-brown.

Cool the pies for five minutes before removing them from the moulds.

Whisk egg yolks and sugar together for the custard.

Boil milk and cream, whisk into the eggs, then heat slowly until the custard thickens.

Cook the compote blueberries, sugar, and water in a hot pan for 3 minutes until syrupy.

Serve the pie on a pool of custard with drizzled compote and clotted cream.

made with
a toodle. project