Friday, August 14, 2009

Mini-Lattice Top Blueberry Pies

Filling

- 2 pints blueberries
- flour, cornstarch, confectioner's sugar
- lemon zest, 1 tsp lemon juice

  1. Toss blueberries in other ingredients.
  2. Fill mini-pie shells with blueberries; should fill at least 16 mini-pies.
  3. Cover with lattice top.
  4. Brush with a wash of egg, heavy cream, sugar.
  5. Bake 15-20 min. at 375 degrees F.


Posed with dish towels.

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