Sunday, September 6, 2009

Blueberry Pie, for One



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.

P.S.

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

  1. 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.
  2. 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.

  3. Recipe Notes:

    • 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.

7 comments:

Di said...

That's one cute little pie. =) I'm not a blueberry fan, but I'm already thinking of other fruits I can use for filling...

Sophie said...

What a fabulous 1 person pie!! i love your yummie flavours!!
You did an outstanding job!!

MMMMMMMMMM,...

Betherann said...

This is adorable, and looks delicious. How did you know my favorite dessert was pie? ;)

Jessie said...

hi there! I came across your blog on stumble upon and I have to say you bake such great treats! I just adore the photos as well.

That blueberry pie is definitely calling my name

oneordinaryday said...

Gorgeous! And such a great idea to save your scraps and turn them into this perfect little pie.

nicole said...

How cute! And wow, it looks tasty...

Chele said...

I am on cloud 9 with this recipe! Love it.

Share This