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Cherry Blueberry Pies

Mini Cherry Blueberry Pies (made from scratch)

This recipe is for a small batch (half dozen) mini cherry blueberry pies made from scratch. The recipe includes the intructions for the dough and the filling. Everything from scratch.
Prep Time30 minutes
Cook Time42 minutes
Total Time1 hour 12 minutes
Servings: 6 servings
Calories: 405kcal

Ingredients

For the pie crust

  • 250g plain flour
  • 35g caster sugar
  • ½ teaspoon salt
  • 70g unsalted butter (cubed)
  • 60g shortening (chopped)
  • 30ml - 45ml water mixed with 1 tablespoon lemon juice

For the filling

  • 165g cherry’s (weight with pits)
  • 120g blueberries
  • 3 tablespoon lemon juice
  • 50g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornflour

Instructions

  • Start by adding the flour sugar and salt to a mixing bowl then combine them together. To the flour, add the cold cubed butter and chopped shortening. Using your fingers coat the butter and shortening in the butter then use your fingers to press the pieces of fat into flat disc shapes. Once the pieces of fat are flat, break up the fat even further until you have small peas size pieces of fat throughout the mixture. It is ok to have a few larger pieces. You can also use a pastry cutter for this step.
  • To a jug, add the cold water, ice cubes and lemon juice. Make a well in the centre of the mixture then pour around half of the water into the centre. Using both hands, begin to toss the flour and water to help the pastry come together.  Continue to add more water in tablespoon increments while still bringing the dough together to form a ball. If bits of dough are falling off. Dip your fingers into the water and slightly wet the area you want to attach it to rather than pouring more water in and ending up with too much water. At this point the dough should not be sticky but not dry either.
  • Once you form a rough ball shape, flour a clean surface and begin to gently knead the dough. Don’t overdo the kneading just enough to keep the dough together. Flatten the dough and shape into a disk shape then wrap in plastic wrap and refrigerate for 1 hour.
  • While the dough is in the fridge, you can begin to make the pie filling. Wash the cherries and blueberries then remove the pits from the cherries. You can do this by hand but its quicker to use a cherry pitter. Add the fruit to a small saucepan then add the lemon juice, sugar, vanilla extract and cornflour. Mix all the ingredients together until the cornflour dissolves then place the saucepan on a low heat and cook the fruit for around 12 minutes. As the blueberries and cherry’s start to release their juices, begin to mix the fruit.  Do not leave unattended as it can easily burn. Just remember to occasionally stir to avoid it sticking too much. Once the fruit is soft and glossy looking, remove from the heat and allow to completely cool.
  • Once the pie filling has cooled and the dough has rested in the fridge for an hour, preheat the oven to gas mark 4/350oF/180oC and grease 6 cups of a 12-count muffin tin. Lightly flour a surface and begin to roll out the dough. When it reaches around ½ cm thick, cut 6 circles using a cookie cutter.  Carefully place each circle into the cups of the muffin tin. Now re-roll the dough if necessary and cut strips to make the lattice pie tops.
  • Leave the strips on the surface while you add the pie filling to the cupped pastry. Brush the rim of each pie with egg wash then, arrange the pastry strips to form lattice shapes on top of the pies. Trim of any overhang then brush the top of the pies with egg wash, sprinkle on some granulated sugar and then bake the pies for 30 minutes.
  • Allow the pies to cool in the tins for 10 - 15 minutes then carefully remove from the tins and allow to completely cool on a cooling rack.