Friday, July 12, 2013

Blueberry Pie Bites

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We made it to Friday! This has been a full week of funk and I'm glad it's Friday. Well, kind of. As happy as I am to get through another week, the weekend is going to be a busy {yet fun!} one in the kitchen. But before I go into details about this weekend, let's close out the week with another berry-licious recipe in honor of all the berries in season. The Baron is a big fan of pie and I had him in mind when I made these Blueberry Pie Bites. Pie gets downsized in a delicious bite where a super easy pie crust is filled with a homemade blueberry pie filling, perfect for snacking without fork!...


So what's on tap this weekend? I hope you have some fun events planned or perhaps even better, nothing planned to really relax! Tomorrow I'll be teaching a Macaron Cookie class during the day followed by a Cuban inspired 'Havana Nights' cooking party for dinner. But as if that's not enough excitement, guess who will be making an appearance on ABC 7 Chicago news on Sunday morning? This gal! I'll be doing a live cooking demo in honor of 'Mac & Cheese Day' and will be representing a cheese company as I prepare one of their recipes. So if you're in the Chicagoland area, I hope you tune in at 8am CST... and I should be on between 8am and 9am. Follow along with all these weekend adventures through Instagram or Facebook page!

As for this recipe, it's super simple and you'll want to try making this with other fruit fillings too! I've made them with blueberry filling using the blueberries I recently picked and also strawberry filling. If you don't want to make your filling, feel free to use your favorite fruit preserves to save time.


Blueberry Pie Bites
recipe adapted from AllRecipes

1 8oz package cream cheese
1 stick unsalted butter
1 egg
pinch of salt
2 cups all purpose flour or GF flour blend* + 1 teaspoon xanthan gum
1/2 cup blueberry pie filling {recipe below}
1/4 cup powdered sugar for garnish {optional}



In a large bowl, cream together the cream cheese and butter. Add flour slowly until well blended and shape into a ball; chill overnight or for several hours.

Preheat oven to 350 degrees F (180 degrees C). Roll dough into small balls the size of a quarter and place them in the wells of an unlined mini muffin tin. Using your finger or tart shaper, form the dough up the sides of each mini muffin well to create a cup or crust. 

Spoon a teaspoon of the blueberry filling in each mini crust. 

Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with confectioner's sugar if desired.




Blueberry Pie Filling
recipe from AllRecipes

4 pints fresh blueberries, divided
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup water
2 tablespoons cold butter


Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

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