Name: Ube Blueberry Mini Pies: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 180 min
Yield: 12 mini pies
Ingredients: 2 ½ cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, very cold and cut into cubes; ½ cup vegetable shortening, very cold; 6-8 tablespoons ice water; 1 cup cooked and mashed ube (purple yam); ½ cup granulated sugar; ¼ cup heavy cream; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; ½ teaspoon ube extract (optional, for enhanced flavor and color); Pinch of salt; 2 cups fresh blueberries; ¼ cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; Pinch of salt; 1 large egg; 1 tablespoon milk or water; Turbinado sugar or sanding sugar

Ube Blueberry Mini Pies: Prepare to be enchanted by a delightful fusion of flavors and textures in these adorable, bite-sized treats! Imagine sinking your teeth into a buttery, flaky crust, giving way to a vibrant purple yam filling swirled with bursts of juicy blueberries. It's a symphony of sweet and subtly earthy notes that will leave you craving more.

Ube, the star of these mini pies, has a rich history deeply rooted in Filipino culture. This vibrant purple yam is more than just a food; it's a symbol of celebration and a beloved ingredient in countless desserts. Its unique flavor profile, often described as a cross between vanilla and pistachio, adds an intriguing twist to classic baked goods. When combined with the tangy sweetness of blueberries, the result is simply irresistible.

People adore these Ube Blueberry Mini Pies for several reasons. First, their miniature size makes them perfect for parties, potlucks, or simply a guilt-free indulgence. Second, the combination of ube and blueberry is a match made in heaven – the creamy, slightly nutty ube complements the bright, fruity blueberries beautifully. Finally, the convenience factor is undeniable. These mini pies are easy to make, portable, and always a crowd-pleaser. So, get ready to bake up a batch of these delightful treats and experience the magic for yourself!

Ingredients:

For the Crust:

2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into cubes
½ cup vegetable shortening, very cold
6-8 tablespoons ice water

For the Ube Filling:

1 cup cooked and mashed ube (purple yam)
½ cup granulated sugar
¼ cup heavy cream
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon ube extract (optional, for enhanced flavor and color)
Pinch of salt

For the Blueberry Filling:

2 cups fresh blueberries
¼ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Pinch of salt

For the Egg Wash:

1 large egg
1 tablespoon milk or water

For Sprinkling (optional):

Turbinado sugar or sanding sugar

Preparing the Pie Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
Cut in the Fat: Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these are crucial for creating flaky layers.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
Form Dough Disks: Divide the dough in half. Gently flatten each half into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap.
Chill the Dough: Refrigerate the dough disks for at least 2 hours, or preferably overnight. This allows the gluten to relax and the fat to solidify, which will make the dough easier to roll out and prevent it from shrinking during baking.

Making the Ube Filling:

Combine Ingredients: In a medium saucepan, combine the cooked and mashed ube, granulated sugar, heavy cream, melted butter, vanilla extract, ube extract (if using), and salt.
Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it thickens slightly and the sugar is dissolved. This usually takes about 5-7 minutes. Be careful not to burn the filling.
Cool the Filling: Remove the saucepan from the heat and let the ube filling cool completely before using. This will prevent it from melting the crust during baking.

Preparing the Blueberry Filling:

Combine Ingredients: In a medium bowl, gently toss together the fresh blueberries, granulated sugar, cornstarch, lemon juice, and salt. The cornstarch will help to thicken the filling as it bakes.
Set Aside: Let the blueberry mixture sit for about 15-20 minutes, allowing the juices to release. This will help to create a more flavorful and cohesive filling.

Assembling the Mini Pies:

Preheat Oven: Preheat your oven to 375°F (190°C).
Roll Out the Dough: On a lightly floured surface, roll out one of the chilled dough disks to about 1/8 inch thickness. Use a 3-inch round cookie cutter or a sharp knife to cut out circles of dough. These will be the bottoms of your mini pies.
Place Dough in Muffin Tin: Gently press each dough circle into the cups of a standard muffin tin. Make sure the dough is snug against the bottom and sides of each cup.
Add Fillings: Spoon about 1 tablespoon of the cooled ube filling into each pie crust. Then, top with about 1-2 tablespoons of the blueberry filling. Be careful not to overfill the pies, as the filling may bubble over during baking.
Prepare the Pie Tops: Roll out the second dough disk to about 1/8 inch thickness. Cut out circles of dough using the same 3-inch cookie cutter. These will be the tops of your mini pies.
Place Pie Tops: Place a dough circle on top of each pie. Gently press the edges of the top crust to the bottom crust to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
Cut Vents: Cut a few small slits in the top of each pie to allow steam to escape during baking. This will prevent the crust from puffing up too much and cracking.
Prepare Egg Wash: In a small bowl, whisk together the egg and milk (or water) to create an egg wash.
Brush with Egg Wash: Brush the tops of the pies with the egg wash. This will give them a beautiful golden-brown color.
Sprinkle with Sugar (Optional): Sprinkle the tops of the pies with turbinado sugar or sanding sugar for added sweetness and sparkle.

Baking the Mini Pies:

Bake: Bake the mini pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Cool: Let the pies cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking to the tin.
Serve: Serve the ube blueberry mini pies warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream.

Tips for Success:

Keep Ingredients Cold: The key to a flaky pie crust is to keep all of the ingredients as cold as possible. This prevents the butter from melting and ensures that it remains in small pieces, which will create layers of steam during baking.
Don't Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
Chill the Dough: Chilling the dough is essential for relaxing the gluten and solidifying the fat. This will make the dough easier to roll out and prevent it from shrinking during baking.
Use Fresh Blueberries: Fresh blueberries will give the filling the best flavor and texture. If you must use frozen blueberries, do not thaw them before adding them to the filling.
Adjust Sugar to Taste: The amount of sugar in the fillings can be adjusted to your liking. If you prefer a sweeter pie, add more sugar.
Experiment with Flavors: Feel free to experiment with other flavors in the fillings. For example, you could add a pinch of cinnamon or nutmeg to the ube filling, or a splash of orange juice to the blueberry filling.
Make Ahead: The pie crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. The fillings can also be made ahead of time and stored in the refrigerator for up to 2 days.

Storage Instructions:

Store leftover ube blueberry mini pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can also freeze the pies for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Conclusion:

And there you have it! These Ube Blueberry Mini Pies are truly something special, a delightful fusion of flavors and textures that will leave you and your loved ones wanting more. I genuinely believe this recipe is a must-try for anyone who appreciates a touch of the unexpected in their baking. The earthy sweetness of the ube perfectly complements the burst of juicy blueberries, all encased in a buttery, flaky crust. It's a symphony of deliciousness in every single bite! But why is this recipe a must-try, you ask? Well, beyond the incredible taste, these mini pies are surprisingly easy to make. Don't let the "pie" part intimidate you. We've broken down each step to ensure even beginner bakers can achieve pie perfection. Plus, the individual portions make them ideal for parties, potlucks, or simply a satisfying personal treat. Forget about slicing and serving a large pie; these mini versions are grab-and-go ready! Beyond the ease of preparation and the delightful taste, these Ube Blueberry Mini Pies offer a unique twist on a classic dessert. Ube, with its vibrant purple hue and subtly sweet, almost vanilla-like flavor, adds an exotic touch that will impress your guests. It's a conversation starter and a guaranteed crowd-pleaser. Now, let's talk serving suggestions and variations! While these mini pies are absolutely divine on their own, a scoop of vanilla ice cream or a dollop of whipped cream takes them to the next level. For an extra touch of elegance, dust them with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. If you're feeling adventurous, you can experiment with different berries. Raspberries, blackberries, or even a mixed berry medley would work beautifully in this recipe. You could also add a hint of lemon zest to the blueberry filling for a brighter, more citrusy flavor. Another fun variation is to sprinkle a streusel topping over the pies before baking for added crunch and sweetness. Consider adding a pinch of cinnamon or nutmeg to the streusel for a warm, comforting spice. For those who are gluten-free, you can easily adapt this recipe by using a gluten-free pie crust. There are many excellent gluten-free pie crust recipes available online, or you can purchase a pre-made gluten-free crust from your local grocery store. Just be sure to follow the instructions on the package for baking times and temperatures. I truly hope you'll give these Ube Blueberry Mini Pies a try. I'm confident that you'll fall in love with their unique flavor and charming presentation. Baking is all about sharing joy and creating memories, and I believe this recipe is the perfect way to do just that. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure! And most importantly, don't forget to share your experience with me! I'd love to hear how your pies turned out, what variations you tried, and what your friends and family thought of them. You can leave a comment below, tag me on social media, or send me an email. I can't wait to see your creations! Happy baking!