It wasn’t so long ago that you’d be as likely to find a blueberry bush around these parts as you would an iceberg. But thanks to scientific breakthroughs over the last decade and a few bold farmers, California is now the third largest U.S. producer of the petit indigo fruit. Why not celebrate our newfound bounty with a handheld blueberry pie?
Janaury 23 is National Pie Day, after all. OK, yes—we said we’d stop encouraging the meaningless national food holiday trend, but we’ll take any excuse to indulge in a slice of sweet blueberries encased in buttery pastry. Crumble top? Even better. Pastry chef Ann Kirk over at Little Dom’s has a recipe worthy of the occasion that’s spiced up with fresh ginger and graced with a crispy, cinnamony oat topping.
Mini Blueberry Pies
(Yields six mini pies)
12 ounces of your favorite pie dough
12 ounces wild blueberries (frozen is ok)
4 ½ teaspoons quick tapioca
4 ounces sugar
2 pinches salt
¼ teaspoon ground ginger
Oat crisp topping (recipe below)
1. Line 6 mini pie shells with pie dough and crimp edges. Freeze while assembling the filling.
2. Combine all ingredients and divide evenly between 6 mini pie shells. Dot each with butter.
3. Cover each pie with 1 ounce of Oat Crisp Topping (recipe below), place on baking sheet, and bake at 425-degree convection for 15 minutes. Reduce oven to 350 still and bake for another 15 minutes or until topping is dark golden and crispy and berry juice begins to bubble out.
4. Remove pies from oven and let cool for a few minutes before removing from tins.
Oat Crisp Topping:
½ cup all-purpose flour
½ cup sugar
¼ teaspoon ground cinnamon
3 ounces butter, cubed and frozen
½ cup rolled oats
In the bowl of a food processor fitted with the regular blade, combine the flour, sugar, and cinnamon and pulse until mixed. Add frozen butter and pulse until mixture is cornmeal texture. Transfer everything to a bowl and toss in rolled oats. Keep refrigerated until ready for use.