Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
4 hrs 35 mins
Total Time:
5 hrs 25 mins
Servings:
6
Yield:
6 mini pies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
Place a round piece of parchment paper on top of each crust and add pie weights.
Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
Cover and chill in the refrigerator for at least 4 hours, or overnight.
When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
Top each pie with whipped cream and blueberries.
Nutrition Facts (per serving)
| 854 | Calories |
| 67g | Fat |
| 58g | Carbs |
| 9g | Protein |
