a little while ago after making a chocolate pie, i had a bit of left over pie dough that i didn't want to throw away. i hate having to waste any little bit of food! so i decided to test out the idea of making an individual pie in one of my mini cocottes. i absolutely loved how it turned out & knew i had to develop a blog post around it! any excuse to use my mini cocottes. for this particular recipe i did a blueberry lemon filling because i was inspired by the beautiful spring like weather we had this weekend! however, you can honestly fill it with what ever fruit pie filling you like best & decorate it as fancy or simple as you prefer. i took the time to get very detailed on my first pie, until the daylight started to end.. then i had to hurry up & get these bad boys in the oven before i lost all my light. anyways.. now you can eat a whole pie without any judgement:)
ingredients
(makes 4 mini cocotte pies)
for the pie dough
- 3 cups all purpose flour
- 1 tablespoon raw sugar
- 1 teaspoon sea salt
- 3/4 cup unsalted butter, cold + cubed
- 1/3 cup vegetable shortening, cold
- 1 teaspoon pure vanilla extract
- 1/2 cup ice water
- 1 egg, for egg wash (can also use cream)
for the pie filling
- 3 cups fresh blueberries
- 1/3 cup raw sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice + zest from half a lemon
- 1 teaspoon pure vanilla extract
directions
for the pie dough
- using a food processor pulse the flour, salt and sugar.
- add the cubed butter, shortening and vanilla. pulse until a crumb like mixture forms.
- add the cold water one tablespoon at a time until the crumbs begin to come together. turn out onto a pastry board and shape dough into a disk. if dough seems wet, add a bit more flour. if the dough seems dry, add a bit more water.
- wrap in cling wrap and refrigerate for minimum 2 hours.
- pre-heat oven to 400 degrees.
- on a floured surface roll out pie dough to 3/4 cm thick. cut out four circles & line greased/floured mini pie dishes/cocottes.
- evenly distribute blueberry filling amongst the pies.
- decorate top as desired with remaining half of dough.
- brush with egg wash or heavy cream & sprinkle with raw sugar.
- bake for 25-30 minutes. if top begins to brown too quickly, cover in foil.
- serve hot from oven with vanilla ice cream!
for the pie filling
- in a mixing bowl toss blueberries, sugar, cornstarch, lemon juice, lemon zest & vanilla. set aside until ready to roll out the pies.
NOTE: you can use the ceramic or cast iron mini cocottes. if you don't have either of those on hand, mini pie plates will work as well!
like what you see? get it here. mini cocottes | flatware | walnut cutting board | brass spoon | copper tea strainer | wooden spoon | filter bowl | french rolling pin