A pie is a truly wonderful thing, especially when you have a crowd of loved ones to dig into it with. But what if you're seized by a craving for butter-flaky crust and sweet, juicy blueberries and there's no one around to share dessert with? Just because you're flying solo doesn't mean you have to forgo this simple summer pleasure. A pie for one is easy to prepare and a sweet indulgence that's well worth the effort. Pull up a cozy chair and a good novel and prepare to live a little.
Of course, once you make one of these for yourself, you may find yourself compelled to make them every time the mood for pie strikes ~ for yourself or for everyone at your table. They are adorable, and who doesn't like a perfect little pie of one's own?
Personal Blueberry Pies
- 1 cup wild Maine Blueberries, fresh or frozen (do not thaw)
- 2 1/2 tablespoons sugar
- 1/4 teaspoon lemon zest
- Pinch freshly grated nutmeg
- Pinch ground cinnamon
- 1/2 tablespoon cornstarch
- 1/2 teaspoon freshly squeezed lemon juice
- 1 teaspoon butter, chilled and cut into small pieces
- Approximately 1/6th of a single standard pie crust, rolled out to 1/8 inch thick
- 1 egg white
- Turbinado sugar
- Preheat oven to 425 degrees F. Toss blueberries with sugar and lemon zest, dust with nutmeg and cinnamon and toss to coat. Using a fork, stir cornstarch into lemon juice and add to blueberries. Stir to combine. Pour blueberries into a 1-cup ramekin and scatter pieces of butter over. Lay dough over top. Roll over the dough with a rolling pin, sealing the dough to the rim of the ramekin and cutting off the excess.
- Brush pastry crust with egg white and cut four slits into crust to vent. Sprinkle with turbinado sugar. Place ramekin on a baking sheet and bake pie for about 20 minutes, until the crust is golden brown. Remove baking sheet, rotate, and return to oven. Lower oven temperature to 375 degrees F and continue to bake until juices bubble at the sides of the crust, about 20 to 30 minutes. Remove and let cool for 2 to 3 hours on a wire rack.
- The next time you make a full-size pie, save your pastry scraps and reserve a portion of the fruit to make a "baker's cut" ~ your little pastry pat-on-the-back for making everyone else so happy with your offering of oven love.