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Mini Blueberry-Marscarpone Pies

Mini Blueberry-Marscarpone Pies

Cost $20, save $10

Source: Recommended by CookPal

  • 240 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Dough

    • 1 (14.1 ounce) package pie dough for a double-crust pie

  • Filling

    • 2 cups fresh blueberries
    • 🍋 1 tablespoon fresh lemon juice
    • 1 (.25 ounce) package unflavored gelatin
    • 🧀 1 (8 ounce) container mascarpone cheese

  • Sugar

    • 🧂 ½ cup white sugar, divided
    • 🧂 1 tablespoon white sugar

  • Cream

    • 2 cups heavy cream, divided

  • Flavor

    • 1 ½ teaspoons vanilla extract, divided

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.

2

Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp edges and poke bottoms and sides with a fork. Continue, re-rolling the dough as necessary, for the remaining crusts.

3

Place parchment paper on top of each crust and add weights. Bake the crusts until golden, then let cool to room temperature (30 mins).

4

Blend blueberries and lemon juice until smooth. Cook the mixture with gelatin over medium heat and let cool to room temperature (30 mins).

5

Mix mascarpone cheese and sugar with the cooled blueberry mixture.

6

Beat heavy cream and vanilla until stiff peaks form. Fold whipped cream into blueberry mixture, and spoon evenly into cooled pie crusts.

7

Refrigerate pies for at least 4 hours or overnight.

8

Whip remaining cream and vanilla, then mix in the sugar. Top each pie with whipped cream and blueberries.

NUTRIENTS

Per 1 serving

🔥

854

Calories

  • 9
    Protein
  • 58
    Carbs
  • 67
    Fats

💡 Chill the pies overnight for best texture.Use fresh blueberries for a stronger flavor.A piping bag can create decorative whipped cream tops easily.