Ingredients and Weight:
- Fresh blueberries: 2 cups (10 ounces)
- Granulated sugar: 1/2 cup (100 grams)
- Lemon juice: 1 tablespoon
- Cold unsalted butter: 1 cup (2 sticks)
- All-purpose flour: 1 1/2 cups (187 grams)
- Salt: 1/4 teaspoon
- Mascarpone cheese: 1 cup (8 ounces)
- Vanilla extract: 1 teaspoon
- Powdered sugar: 1/4 cup (30 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine blueberries, sugar, and lemon juice. Set aside.
- In a large bowl, cut butter into flour and salt until it resembles coarse crumbs.
- Press dough into a 12-inch (30 cm) circle on a lightly floured surface.
- Cut out eight 4-inch (10 cm) circles from the dough.
- Press dough circles into muffin cups.
- Divide blueberry mixture evenly among the muffin cups.
- In a small bowl, beat mascarpone cheese, vanilla extract, and powdered sugar until smooth.
- Dollop a spoonful of mascarpone mixture on top of each blueberry filling.
- Bake for 20 minutes, or until crust is golden brown and filling is bubbling.
Nutritional Information:
- Calories: 350 per pie
- Fat: 15 grams
- Protein: 5 grams
- Carbohydrates: 40 grams
- Sugar: 25 grams
Dish Characteristics:
- Sweet and tangy
- Creamy and decadent
- Perfect handheld treat for breakfast, lunch, or dessert
User Comments:
- "These pies were a hit at my brunch party!"
- "The combination of blueberries and mascarpone is divine."
- "I love how easy they are to make. I'm definitely adding them to my regular baking rotation."
- "The perfect balance of flavors and textures."
- "A unique and delicious twist on the classic pie."
Special Precautions and Tips:
- Use fresh, ripe blueberries for the best flavor.
- If you don't have muffin cups, you can also use a regular baking sheet and form the dough into individual pies by hand.
- Let the pies cool for a few minutes before serving to prevent the filling from spilling out.
