To make the cream cheese filling:īeat the cream cheese. Refrigerate the crumb topping while you make the fillings. Add the butter, then mix it in with a pastry blender, fork, or your fingers until it forms a coarse crumb.Ĭhill. Whisk together the flour, sugar, and salt in a small bowl. Push the circles into the bottom and up the sides of each muffin cup, then place the muffin pan in the refrigerator. Roll out the dough to about 1/8-inch thickness. Use a circular cookie or biscuit cutter, or the rim of a glass, to cut the dough into 12 four-inch circles.Ĭreate the crusts. Preheat your oven to 350☏ and grease a 12-cup standard-size muffin tin.Ĭut the dough. Just give them a good rinse, let them dry, and you’re ready to go! To make the crust: One of the things I love about baking with blueberries is that there’s no chopping, coring, peeling, or other prep work before you can get baking. How to Make Mini Blueberry Cream Cheese Pies You could also omit the extract altogether, and instead add the zest and juice of a lemon for a citrus bite. I really like the addition of vanilla to these pies, but for something a bit different, substitute almond extract, which adds a lovely marzipan flavor. Blueberries – You can use fresh or frozen.Cream cheese – Let this come to room temperature so it can be whipped smooth with the sugar.Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?.All-purpose flour – Learn more: How to Measure Flour.Pie crust – Use a double recipe of my go-to pie crust or your own favorite pie crust recipe.Scroll down to the recipe card below this post for ingredient quantities and full instructions. Plus, mini desserts are just so adorable, aren’t they? What You’ll Need Your guests can just grab a pie and you don’t have to worry about slicing and serving. These little pies are a great choice for entertaining. Upon first glance, they look like standard mini blueberry pies, but when you take a bite, you get the delightful surprise of a sweet cream cheese layer at the bottom! I had somehow never used this dynamic duo in a pie, but that changes today with these Mini Blueberry Cream Cheese Pies. The two just play together so well that I try to pair them as much as possible in recipes like my No-Bake Blueberry Cheesecakes, Blueberry Cream Cheese Crisp, and Blueberry Cream Cheese Coffee Cake. Baked blueberry tarts.Mini Blueberry Pies with Cream Cheese Fillingīlueberries and cream cheese are one of my favorite flavor combinations. See the fork marks? That prevents a bubble from forming. Since it’s berry season, check out my recipe for Blackberry Slab Pie or Gluten Free Strawberry Shortcake Cupcakes!.Use a pizza cutter to cut your squares evenly.Cheese, ham, veggies, sausage…tons of combos! You can also make amazing appetizers with puff pastry.These would be great with chopped apples mixed with brown sugar and cinnamon in the fall.Bake the tarts by themselves then fill with whipped cream and top with fresh strawberries or raspberries and a sprinkle of sugar for a lovely dessert.I think blueberries hold up the best but use whatever is in season. It adds some sweetness and a deeper flavor.
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