Earlier this week as a graduation present, my aunt and uncle got my a KitchenAid Stand Mixer (in an awesome retro blue colour) and I’ve been trying to make as many recipes as possible with it. I’ve never mastered a good pie crust until now, but I went with a really basic base on a low speed and it worked perfectly. Not too crumbly or moist, just perfect. I swear this isn’t a plug, I’m just really excited about having one!
The filling is also really easy to make, takes no time and you can switch around the fruit if you’re partial to some more than others. I had a little bit of filling leftover from this recipe so feel free to cut back as well.
Since I don’t own any round cookie cutters, I just used a ramekin with a sharp knife to cut out my dough shapes. If you can find a large cup or small bowl that generally fits the size of your muffin tins, that will work.
One mistake I made when making these was that I filled up my pies a little too much, so probably 90% of them overflowed or drowned the lattice a little bit. They still tasted great, but if you’re serving these up and want them looking cleaner, I’d stick to filling the cups about 3/4 of the way.
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup cold butter, cut into small cubes
- 6-8 tbsp. cold water
- 1 cup strawberries, quartered
- 2 cups raspberries
- 1 1/2 cups blueberries
- 1/2 cup granulated sugar
- 3 tbsp. cornstarch
In the bowl of an electric mixer, or by hand, mix together the flour and salt. Cut the cubed butter into the dough until it has the consistency of cornmeal, then add water in small portions at a time until the dough feels just moistened and doesn’t crumble when squeezed.
Pack the dough into two disc-shaped balls and cover in plastic wrap. Chill the dough for an hour in the fridge.
In the meantime, prepare the filling in a large bowl. Add strawberries, raspberries, blueberries, sugar and cornstarch and toss well until the fruit is coated. Cover and let rest for 15 minutes.
Once the dough has chilled, roll it out on a lightly floured surface to form a thin sheet of pastry, then cut circles about 3″ wide (however big your muffin tins are, you want the circles to fit snugly up to the rims). Continue until almost all the dough is used up—cut the remaining dough into thin, short strips to use as lattice.
Preheat the oven to 350 degrees F.
Place the dough circles in lightly greased muffin cups (no lining necessary) and spoon in the pie filling about 3/4 of the way. Weave a small lattice on top of each pie, tucking the strands under and over one another.