Baby Blueberry Pies with Maple Ice Cream
Has there ever been an ice cream intervention? I think I may need one. At the very least, someone needs to take this ice cream machine away from me.
I got it in my mind weeks ago, when blueberries first started showing up, to make little blueberry pies. I envisioned them at first as galettes, but wanted them more deep-dish, so settled on little tarts. But they sound better if you call them little pies, don’t they? Most berry pies have lids, but I love that these are topless – berries exposed and not stifled by too much pastry. It’s too hot for lids, anyway. The filling is ever so slightly tart and juicy – not too sweet and cornstarch-gluey – a perfect vehicle for ice cream. I sweetened mine with maple syrup, but honey or brown sugar would be pretty fab, too.
Baking on an evening like this, after 12 hours on the grounds yesterday and another few this afternoon, plus dinner (a quick frittata, guacamole and salad made with fresh greens a nice person brought to me at the Stampede kitchen theatre from the Cedarbrae community garden) is evidence that a) baking need not be a big production, and b) is in fact a way to wind down, not stress you out. And it doesn’t need to take a lot of time – I had a disc of pastry in the freezer, and to roll, cut and fill cups (W helped) took maybe 20 minutes.
As they baked, I stirred together a cup of whipping cream and a cup of 2% milk with 1/3 cup pure maple syrup (try honey or packed brown sugar instead if you like) and poured it into the ice cream machine – less work than whipping cream. You don’t have to stand there with the beaters, anyway. The 2% made it ever so slightly icy-refreshing and creamy rather than overly heavy. We served it up soft – straight from the machine – rather than hardening it up in the freezer. Who can wait that long?
Also, it was great to pick up the phone and call across the street to ask if anyone there might like a warm blueberry pie with maple ice cream. Tip: this is how to lure teenagers out of their bedrooms.
Baby Blueberry Pies
Pastry for a single crust pie
Filling:
1/4 cup sugar
2 tsp. cornstarch
2 cups fresh blueberries
1 Tbsp. lemon juicePreheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.
In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.
Makes 12 pies.
July 18 2010 10:06 pm | dessert
Jaime on 18 Jul 2010 at 10:25 pm #
Yes, someone does need to take that thing away from you! You keep coming up with new ways to torture me. I get fat just looking at your posts–especially the ice cream ones.
carla on 18 Jul 2010 at 11:20 pm #
I TOTALLY want to live across the street from you!
The Blue-Eyed Bakers on 19 Jul 2010 at 5:23 am #
Haha yes we probably need an ice cream intervention too…but it’s summer…we kind of don’t want anyone to stop us! And especially not now as we’re going to have to make this maple ice cream now to go with those darling little pies…
Recipe for Delicious on 19 Jul 2010 at 5:49 am #
I keep resisting the ice cream maker at the store because we are just out of counter and cupboard space. Luckily, I did just find a method for making ice cream without a machine. It’s labor intensive, but that might keep me from making too much. Your pies look great! I can’t wait to make some pies or tarts with Saskatoon berries!
Sue (London, ON) on 19 Jul 2010 at 10:17 am #
Ice Cream is my biggest weakness. I would love to take that machine off your hands! Although… maybe that would be a bad thing! It does seem a little too easy to whip some together!
the other Al on 19 Jul 2010 at 10:20 am #
I’m free ANYTIME to come and help you with leftovers. Like Carla said “I wish I lived across the street from you” Blueberries are my favorite….and then you stick them in a pie,……..with ice cream,…I may not recover.
Erica B. on 19 Jul 2010 at 10:52 am #
oOoh I just finished buttermilk pancakes and those pictures are making my tummy rumble!
Carol SB on 19 Jul 2010 at 1:59 pm #
Mmm, these look fantastic.
Best thing for cutting the circles to fit into my tart tins: you know those old Tim Horton go-cups, back when they were plastic? Their lids are perfect. With the little hole in them you don’t have the ‘air vac’ problem you sometimes get with a regular glass, plus the edge is thin enough it cuts rather than squashing.
Thanks for the fruit quantities. I tend to go by guess, and sometimes get too light.
2c. fruit: perfect!
Barb on 19 Jul 2010 at 2:29 pm #
Mmmmm What delicious ideas!
Manon from Ontario on 19 Jul 2010 at 2:54 pm #
Julie, I bought an ice cream machine on Friday BECAUSE OF YOU!!! I’m a little under the weather right now, doctor found some Melanoma on my leg last Monday and took it out, however, I’m having trouble healing.
But as soon as I’m all good, guess what I’m making, maple ice cream with 2% milk.
Thanks for sharing…I think!
Luv your blog
MFO
Tara on 19 Jul 2010 at 5:09 pm #
Perhaps you want to send the ice cream maker an hour and a half North? *wink wink* The kids and I are going to pick saskatoons, then we will be making baby saskatoon pies!
Carolyn on 19 Jul 2010 at 7:45 pm #
I love the look and name of these baby pies! I own 2 ice cream machines… a cuisnart and now the kitchen aid attachment. (The kitchen aid attachment is fantastic and my new favourite.) I’m addicted to homemade ice cream, especially when I recently read the ingredient list on even premium ice cream. Thanks for all of the ideas for different flavours, combos with yogurt and sour cream, etc.
colesangel on 20 Jul 2010 at 12:32 am #
I’ve been using baking as cheap therapy for decades. If it’s a big production, Julie, you’re working in the wrong kitchen!
I made strawberry pie but in tart shells for a friend for his birthday a couple of years ago… I was just making it up as I did it and they turned yummy. Topless berries are the way to go!
Totally with you on the ‘run the knife around them when they’re warm’ issue…baked on sticky berry goo is a pain to get off!
Jaya on 20 Jul 2010 at 7:24 am #
Julie, you couldn’t be more right about the ice cream intervention! I just got the ice cream attachment for my stand mixer a few months back, and there have been many delicious moments since. These pies look gorgeous! I can’t wait to try them!
Cheryl Arkison on 20 Jul 2010 at 8:59 am #
The only intervention should be if you decide to stop making ice cream.
LauraYVR on 20 Jul 2010 at 10:04 am #
Um, WHERE can I find neighbors who will invite me over for homemade pie? In Vancouver, that is…
As for the intervention, I agree with Cheryl. Perhaps you should consider authoring an ice cream recipe book. Imagine all the research you’d have to do…yum!
Hettar7 on 20 Jul 2010 at 9:33 pm #
oh gosh. I need an ice cream intervention. Of course, I don’t want one. But someone should probably stop me. Yesh…..
Sharlene on 21 Jul 2010 at 5:45 pm #
I love the simplicity of these pies. And I WISH I needed an ice cream intervention. I really really need an ice cream maker!
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Zahavah on 30 Aug 2011 at 7:14 pm #
Love the idea of making mini tarts/pies. I’m gonna pilfer this!