Description
These individualized pie slices are perfect for entertaining and absolutely delicious.
Ingredients
Scale
For the Crust
- 1 1/2 cups flour
- 3/4 cup Crisco
- Dash of salt
- 5 TBSP water
For the Filling
- 6 cups of fresh blueberries, rinsed and stems removed
- 1 teaspoon lemon zest
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1/2 cup white granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg (for egg washing)
- 1/2 tsp milk (for egg washing)
Instructions
For the Crust
- Mix flour / salt / shortening with fork – stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll out. Using pie wedge pan as a template, cut a bottom and top pie “triangle” with kitchen knife for each pie slice.
For the Filling
- Start by combining pie filling ingredients together in a medium bowl. Line your pie wedge pans with bottom crusts and add in the filling. Next, use your top crust to cover your pie filling, pinching it together with the bottom dough to seal. Combine egg + milk for the egg wash, then use pastry brush to coat the entire surface of the pie crust top. Use knife to cut an X or fork to poke several rows of holes in the top crust to allow pie to vent steam.
- Bake for 15 minutes at 425°. Reduce heat to 350°F and bake for 25-30 minutes more or until juices are bubbling and have thickened.
- Transfer to a wire rack to cool. Let cool completely before serving.