The Fourth of July is far from my favorite holiday. Can I say that without getting into trouble? I think it has something to do with having to stay up late to enjoy fireworks that only last about 10 minutes. I have never been a night owl, and I fear that the older I get, the earlier and earlier I hit the sack.
I have many wonderful memories from the fourth. I enjoy families gathering together, the variety of BBQ smells wafting through the neighborhood, my father lighting fireworks from on top of a ladder in order to give us more height (that’s my favorite). One more thing I love about the 4th of July, bountiful blueberries. I picked fresh blueberries once and the experience somehow sold me on the fruit. Blueberries are, simply put, a fun fruit. Small, blue, sweet and tart all at the same time. They can be used in salads, pies, and drinks. So much versatility. Seeing as I have an insatiable sweet tooth, this week I opted for the traditional blueberry pie, in mini form.
For this recipe, I simply threw in a mixture of powders and sugars hoping the proportions were right. I think you will agree, the finished result was exceptional. I also finally found the perfect ramekins for me at World Market (yes, I am a picky ramekin shopper). They’re blue and I’m in love! I was so excited to fill them with mini blueberry pies that I couldn’t even wait until the 4th.
1 pint fresh blueberries
1/3 c. flour
3/4 c. white sugar
1 tbsp. brown sugar
1 tbsp. lemon
1 tbsp. vanilla
1 tbsp. cinnamon
1/4 stick of butter
2 c. flour
2/3 c. shortening
7 tbsp. water
1/2 tsp. salt
Wash blueberries and let drip dry while you make your pie crust.
Mix flour, salt and shortening by hand. I use a fork to press the shortening into the flour to make it crumbly. Once the mixture is crumbly, add in the water 1 tbsp. at a time.
Roll out the dough and 4 circles 1-1/2 times the size of your ramekin as well as 4 circles that just fit the size of your ramekins.
In a large bowl, mix blueberries, sugar, flour, cinnamon, and lemon. Let sit for 10 minutes so the blueberry juices absorb the sugar.
Press large dough circles into the bottom of the ramekins. Scoop blueberry mixture into each dish. Cover the top of blueberries with 3-4 thin slices of butter. Cover with dough and twist edges into each other.
Bake at 400 degrees for 20 minutes.
Pair with vanilla bean ice cream and enjoy!
Servings: 4 Prep time: 20 minutes Cook time: 20 minutes