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Mini Blueberry-Marscarpone Pies
Mini Blueberry-Marscarpone Pies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
325 minutes
Blueberry mascarpone mini pies: Creamy filling of fresh blueberry puree and mascarpone cheese in flaky crusts, ideal for entertaining.
Ingredients:
  • 1 (14.1 ounce) package pie dough for a double-crust pie
  • 2 cups fresh blueberries, or more to taste
  • 1 tablespoon fresh lemon juice
  • 1 (.25 ounce) package unflavored gelatin
  • 1 (8 ounce) container mascarpone cheese
  • 0.5 cup white sugar, divided
  • 2 cups heavy cream, divided
  • 1.5 teaspoons vanilla extract, divided
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and line up six charming 6-inch mini pie tins.
  • Roll out the dough and cut a circle to line the pie tin. Gently place the crust in the tin, crimp the edges, and pierce the bottom and sides with a fork. Repeat with the remaining dough to make the rest of the crusts as needed.
  • Lay a circular parchment paper over each crust and gently place pie weights on top.
  • Bake the crusts in the preheated oven for 12 to 15 minutes until the edges turn golden. Remove the weights and parchment paper with caution and allow the crusts to cool to room temperature, approximately 30 minutes.
  • After the crusts have cooled, puree 2 cups of blueberries with lemon juice in a blender until smooth in 1 to 2 minutes. Pour the mixture into a small saucepan, add gelatin, and cook over medium heat while stirring until the gelatin dissolves completely for about 4 minutes. Transfer the mixture to a bowl and let it cool to room temperature, approximately 30 minutes.
  • Combine mascarpone cheese and 1/4 cup sugar with the cooled blueberry mixture, stirring until fully incorporated.
  • Using an electric mixer, whip 1 1/2 cups heavy cream and 1 teaspoon vanilla until foamy (about 30 seconds). Slowly increase speed to medium-high and beat in remaining 1/4 cup sugar until stiff peaks form (about 1 minute). Gently fold the whipped cream into the blueberry mixture, then evenly spoon into the cooled pie crusts.
  • Refrigerate, covered, for at least 4 hours or overnight to let the flavors meld perfectly.
  • Whisk the remaining 1/2 cup of heavy cream and 1/2 teaspoon of vanilla until soft peaks form. Gradually add 1 tablespoon of sugar while continuing to whisk until whipped cream is achieved.
  • Garnish each pie with a dollop of whipped cream and a handful of fresh blueberries.

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