Description
Simple and delicious individual shortbread pies filled with fresh blueberries, baked in a muffin tin until golden brown.
Ingredients
Scale
¾ cup (12 Tbs.) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ cups plus 2 tablespoons all-purpose flour
1 pint fresh blueberries
4 ½ teaspoons additional granulated sugar, divided
Instructions
- Step 1: Preheat the oven to 350 degrees.
- Step 2: In a large mixing bowl, combine the softened butter and sugar on medium-low speed until creamy and light in color. Add the vanilla extract and stir to incorporate.
- Step 3: In a separate bowl, stir the salt into the flour. Add the flour mixture to the butter mixture in 2-3 batches, stirring until the dough is well combined and starts to come together.
- Step 4: Turn the dough out onto a large piece of plastic wrap. Form it into a ball, then flatten it into a ½-inch high rectangle. Wrap the dough and refrigerate for 20 minutes.
- Step 5: While the dough chills, very lightly spray the bottom of 18 wells of a muffin pan with baking spray.
- Step 6: On a floured surface, unwrap the chilled dough and roll it out to about ¼-inch thickness. Use a 3-inch round cutter to cut 18 circles, re-rolling the dough as needed.
- Step 7: Place the dough circles into the center of the prepared muffin tin wells. Gently press the centers down to form a crust. Refrigerate the dough in the pans for another 15 minutes.
- Step 8: Remove the pans from the refrigerator. Place a single layer of blueberries (about 6-8) into each dough crust. Sprinkle ⅛ teaspoon of granulated sugar over the berries in each well.
- Step 9: Bake at 350 degrees for 14 minutes, or until the edges are very lightly browned.
- Step 10: Remove from the oven and cool in the pans for 5 minutes. Gently run a thin knife around the edges to loosen and remove the pies. Allow them to cool completely on a cooling rack before serving.
Notes
If you do not have a 3-inch round cutter, the edge of a large drinking glass will work as a substitute.
Fresh raspberries, blackberries, or diced fresh peaches can be substituted for the blueberries.
Leftover pies may be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 1 hr 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American