Individual Deep-Dish Berry Pies
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These little fruit potpies can be made with any sort of berries. Jam provides steam and flavon but you can also use fruit puree - idealy the same fruit you're using in the pies. Berries, butter, sugar, and a puff pastry lid complete this simple dessert. You can use any size ramekins you want, just adjust the amounts and cooking time.
ingredients
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serves: 6
6 tablespoons blueberry jam (or fruit preserves, or 3/4 cup fruit puree)
3 1/2 cups blueberries (or other berries)
3 tablespoons butter (cut into 6 pieces) (optional)
2 tablespoons sugar (or more as needed)
1 3/4 pounds dough (classic puff pastry dough, 4 turns, or quick puff pastry dough)
Egg wash
Creme fraiche (optional)
Whipped cream (optional)
Servings Per Recipe: 6
Amount per Serving
Calories: 750
- Total Fat: 33.5 g
- Saturated Fat: 10.7 g
- Trans Fat: 0.2 g
- Cholesterol: 53.8 mg
- Sodium: 617.2 mg
- Total Carbs: 108.6 g
- Dietary Fiber: 3.2 g
- Sugars: 51 g
- Protein: 6.3 g
preparation
1. Arrange ramekins on a sheet pan - leave a little space between them - and spoon in the jam and fruit. Don't overfill.
2. Put a pat of butter in each ramekin. Sprinkle over sugar.
3. Roll out the dough into a sheet and cut into rounds 2 inches wider than the ramekins. Brush one side of each of the rounds with egg wash.
4. Place a round of pastry, egg-vash side down, over each ramekin, and gently fold down the sides until they conform to the sides of the ramekin.
5. Brush the tops of the pies with egg wash and bake until puffed and golden brown.
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