Ube and Blueberry Mini Pies

Bursting with sweet summer flavor, these Ube and blueberry mini pies are just what we need right now. Made with a flaky buttery and Ube flavored pie dough and plump, tart blueberries are laced with lemon juice and zest, Ube jam, vanilla and a little bit of sugar. These cute and easy mini pies are beyond delicious, super simple, and extra jammy with a mouthfull of blueberries, Ube and buttery crust all in one. I could not believe that this delightful dessert came out of my oven. 

The great thing about this recipe is you can swap the fresh blueberries for frozen, or use whatever berries you’d like! Either way, you can’t go wrong with these mini berry and ube-filled summer pies. Serve any time of day, breakfast, afternoon snack, or after-dinner dessert with ice cream on top, its perfection.

The idea:

There’s really nothing I love more than food that tastes good and is pretty too. It’s not something that’s easily achievable because not everything photographs well, but in the summer months, the lighting makes everything better, the ingredients are bright, full of colors, and delicious. I love it.

I buy berries ALL the time, especially blueberries, I use the frozen wild berries to make my oatmeal and the fresh ones when I make pancakes, this time though I had a fridge full of them so instead of freezing them I started thinking of ways to use them.

I made all different kinds of desserts with berries but I wanted to make a blueberry pie this time but I knew that I didn’t want just a regular blueberry pie and that’s when I saw the Ube starring at me. Ive been very into Ube these past few months, ice made Ube pancakes, Donuts and Ube Mochi. So, then that’s when I thought to myself “ how can I incorporate it into this pie?” The obvious choice was to add the Ube to the filling which I Did but that wasn’t enough for me…. so I added ube extract to the pie dough.. I was afraid that Ube jam would compromise the texture because if the pie dough isn’t flaky, then its trash so to get that ube flavor, I used the extract.

The recipe may sound difficult but I promise you that it isn’t at all. If you prefer to use a store bought pie dough then do that, but making your own pie dough at home is a gam changer for sure!

When I tell you guys that this was one of the best ideas Ive had in a while, I mean it. They’re simple, soo pretty (I mean look at that color) , and the perfect way to brighten up an average day at home!

Step By Step Details:

First thing first is before you even THINK about making your own pie dough is make sure that you have 3 ingredients—unsalted butter, sugar and flour :)

Make the pie like you would regularly, Flour, sugar( or not) then grate in the butter and make sure that all the butter is incorporated into the flour, now to add the ube, you’re going to add a few drops of the extract into the ice cold water and mix it in like you normally would. Once the dough is mixed, place it in the freezer while you work on the filling.

The filling is easy as well. You’ll need blueberries, lemon, sugar, vanilla extract, ube jam (I used store-bought) and a touch of lavender if you have. the lavender isn’t needed but it would give your pie a floral flavor which I enjoy but its not necessary if you don't have it.

After the pie filling is done cooling, and the dough has been chilled, youre going to work fast because you don’t want the butter to melt. Roll out the dough and cut out 16 circles to have a total of 8 mini pies, Its ok if you get less, it all depends on how big the cuts are—you may only get 14 and that’s fine too. How I do it to prevent the butter from melting is I divide the dough into two, while I work on one half the other is chilling, once the rounds are cut, I place those back into the freezer and work on the other one.

To Assemble:

Now that the filling is made, and the rounds are done, it’s time to assemble. Spoon the berries filling in the center. then add the top piece of dough, and seal that sweet filling inside, you can get creative with how you’d like to seal the pies, but I just used a fork!

Oh, and on some of my pies, I did add a spoonful of mascarpone and I liked it but this is just an idea, its not necessary.

Next up, I like to transfer the pies to the freezer to chill out for a bit before baking while the oven preheats. This will give you a perfectly buttery, flaky, and golden crust. They don’t need much time so it’s a quick chill in the freezer.

Once chilled, and ready to bake, Egg wash the top of the pies then sprinkle with sugar then bake, enjoy warm with some vanilla ice cream or place them in the fridge and enjoy cold!

If you make this recipe , be sure to leave a comment! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram

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Ube and Blueberry Mini Pies

Yield: 6-8

Prep time: 30 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

Pie Dough

• 2 ½ cups all-purpose flour
• 1 1/2 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
• 2 tablespoon sugar
• 1 1/2 cups very cold unsalted butter, cut into 1/2-inch cubes
• 4 to 8 tablespoons ice water
• 2 drops Ube Extract

Filling

• 1/2 cup to 1/3 cup Ube Jam, you may use more
• 2- 2/1 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 tbsp lavender (optional)
• 2 teaspoons cornstarch
• 1 egg, beaten
• sugar, for sprinkling
• vanilla ice cream, to serve

Instructions

1. Add flour, salt and sugar to a medium bowl. Stir until combined.
2. Grate the butter over flour and mix briefly with a fork or spatula to coat the butter with flour. the its all combined, you should have pea sized pieces of butter and flour
3. Add the Ube extract to a bowl of iced water then Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate or freeze while you work not he filling.
5. To make the filling, Heat the jam, blueberries, sugar, vanilla, lemon juice and zest, lavender (if using) into a small saucepan. bring to a boil and let it simmer for a few minutes. to add the cornstarch, mix a 1 teaspoons of water with two teaspoons of cornstarch then stir it into the filling. when it thickens up, turn off the heat and let it cool.
6. Roll out each disc of dough and cut into a total of 6-8 circles per disc. while you're working on one dough, leave the other in the freezer. Assemble the pies on a parchment lined baking sheet. Spoon the filling in the middle leaving a 1/4 inch border. Brush the edges with the beaten egg . Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.
7. Preheat the oven to 425 degrees F. Brush the tops of the pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!

Nutrition Facts

Calories

832.37

Fat (grams)

48.73

Sat. Fat (grams)

30.22

Carbs (grams)

92.99

Fiber (grams)

3.07

Net carbs

89.95

Sugar (grams)

44.06

Protein (grams)

7.68

Sodium (milligrams)

618.64

Cholesterol (grams)

154.13

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