My best friend Robyn makes the BEST berry pies. So when I saw this recipe, I immediately thought of her and hoped it would be as tasty as her pie. It was! Dorie recommends mixed berries but not strawberries because they can be too watery. I used a blueberry, raspberry, blackberry mix of frozen berries from Trader Joe's. They weren't too liquidy and were really flavorful.
I wanted something very little so I made about 1/2 a recipe and rolled the dough out into little circles (about 5 inches in diameter) and pushed them into buttered muffin tins. Then, I put the berry mixture in and baked them for about 15 minutes. They were juicy, bright, and gorgeous!
So... might as well add whipped cream, right? I threw on a little lime zest, to emphasize the lime in the berry filling, and they were beautiful. Tasty, too. Seriously, Dorie is a genius. I've never had a cook book that so consistently works out.
With my extra berry filling, I made little hand pies from my favorite pie crust recipe. I used Ultra Gel to thicken them and it worked like a charm. If you haven't tried this stuff, you should- it's amazing.
This weeks recipe was chosen by Beth and it was delicious, like everything I've tried from Baking by Dorie Greenspan. You can see the recipe on Beth's site and you should really buy the book. I'll try to have my easy, no fail Pie Crust up soon along with pictures of my hand pies. Another yummy Tuesdays with Dorie- next week it's Apple Cheddar Scones!