sprinklefingers

yesterday’s post felt like it went on forever. and it kinda did. sorry.

today’s going to be different. i’m slammed at work tomorrow and it’s officially past my bedtime already, so i’ve got to make this quick.

yesterday i introduced teeny pies. then i gave you a recipe for a delicious savory onion pie. i’m here today to talk about two other flavors: blueberry and pumpkin.

now, the magical thing about these sweet pies is that they are, basically the sum of a few parts that i’ve already posted about.

let’s start with blueberry:

blueberry crumble top teeny pies

you need:

• one batch perfect pie dough
• one 12-cup mini muffin pan
• 3” round biscuit cutter
• one jar preserved blueberries
• one batch crumbly top

to make the teeny pies:

1. roll out the pie pastry until it’s a bit thicker than 1/4”. you’ll have (approximately) a 12” circle.
2. using the biscuit cutter, cut the pastry into 12 (or more) rounds.
3. nestle these rounds into the cups of the mini muffin tin. don’t force them all the way down in or you’ll risk making a hole in the pastry. refrigerate the pastry in the muffin tin for at least an hour (or overnight.)
4. once the pastry has rested, preheat the oven to 350.
5. fill each muffin cup with a scoop of berries.
6. top the blueberries with a spoonful of crumbly top, gently pressing it down on the berries.
7. bake for 30 minutes or until bubbly and a bit golden.

so easy. why? because, if you have pie dough and crumbly top in your freezer and a jar of berries in your pantry you basically ONLY have to assemble and bake. genius! (if i do say so myself…)

and now, pumpkin:

pumpkin & pecan teeny pies
you need:

• one batch perfect pie dough
• one 12-cup mini muffin pan
• 3” round biscuit cutter
• one jar pumpkin butter
• toasted & roughly chopped pecans

to make the teeny pies:

1. roll out the pie pastry until it’s a bit thicker than 1/4”. you’ll have (approximately) a 12” circle.
2. using the biscuit cutter, cut the pastry into 12 (or more) rounds.
3. nestle these rounds into the cups of the mini muffin tin. don’t force them all the way down in or you’ll risk making a hole in the pastry. refrigerate the pastry in the muffin tin for at least an hour (or overnight.)
4. once the pastry has rested, preheat the oven to 350.
5. fill each muffin cup with a spoonful of pumpkin butter.
6. bake for 30 minutes or until the surface of the pumpkin butter has dulled a bit and the pastry is golden.
7. remove from the oven and top each teeny pie with a sprinkling of toasted pecans.

again, if you have pumpkin butter in your pantry and pie dough in your freezer, these are a snap.

now, i understand that not all of you have extra hours in the day to whip up gobs of pie pastry and can your own berries and roast your own pumpkins…so tomorrow i’ll guide you through a cheater’s version of teeny pies. i promise i won’t judge. really.