With the holiday’s here, so is my big baking season. I absolutely love baking and I always go overboard because who doesn’t love enjoying a tasty treat around the holidays? Now every year my fridge and freezers are packed with Christmas cookies such as my favourite peppermint oreo truffles and my delicious ginger molasses cookies. Now don’t worry, these will definitely be on the menu for Christmas this year again, but as you know I always love trying out new recipes. This year I was on the hunt for an easy, fresh and new recipe. A recipe that I was able to whip up quick before a delicious holiday potluck or to serve to friends and family on Christmas day. This is when I came up with the idea for blueberry mini pie cups with a gingerbread crust and E.D.SMITH Blueberry Pie Fill. Yes, it’s just as delicious as it sounds and it leaves your house smelling amazing!
Every time I want a fast, easy, and delicious recipe, I know I can always count on E.D.SMITH products to be the main ingredient for my desserts. They are very delicious and make every recipe taste like a million bucks. I decided to make mini pie cups instead of one big pie because firstly, it’s something different. Secondly, after a huge holiday meal, you may not be able to fit a huge slice of pie. Plus with all of the other holiday treats on the table, your going to want to make sure you try everything. By having little mini pie cups everyone can enjoy and appreciate their yummy dessert!
- 3 Cups All Purpose Flour
- 6 tbsp White Sugar
- 1 tsp Salt
- 2 tsp Ginger
- 1/2 tsp All Spice
- 1 tsp Cinnamon
- 1/2 Cup Butter
- 1/2 Cup Shortening
- 4 tbsp Molasses
- 1/2 Cup Cold Milk
- 2 Cans E.D. Smith Blueberry Pie Filling
- 1 Can Whip Cream
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Preheat the oven 350F
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In a medium bowl, combine flour, sugar, salt, ginger, cinnamon, and cloves. Using a fork or pastry blender, cut in butter, shortening, and molasses until mixture is coarse and crumbly. Mix in milk, a tablespoon at a time, just until dough comes together. It only took 2 tablespoons for my dough, but it will depend on your flour and the humidity in your kitchen. You don't want it to be sticky. Add a little more flour, if needed, to make a soft dough. Shape the dough into round disc and cover with plastic wrap. Place into the fridge for at least 15-20 minutes to chill.
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In a small bowl, combine flour, sugar, and cinnamon. Add melted butter and mix together until well incorporated. Set aside for later.
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Remove the pie dough from the refrigerator and grab an ice cream scooper and roll out each little ball. Take your rolling pin and flatten it into small discs. Place each disc of dough into the mini pie cups.
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It's okay if the dough tears, just pinch it back together. Fold the edges under to form a crust and remove any excess. Use a fork to crimp the edges or you can use your fingers to make an easy scallop edge, like in the photo above.
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Pour your blueberry pie filling into the formed crust. Place the mini pie plates onto a baking sheet and bake for 20-25 minutes.
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Let cool thoroughly. Before serving add some whip cream on top
Thank you E.D. Smith for sponsoring this post. All opinions and ideas are my own.
