A smooth, creamy filling of fresh blueberry puree and mascarpone cheese sets up nicely in mini pie crusts in this impressive dessert that's perfect for your next dinner party.
Ingredients
- pie dough for a double-crust pie: 1 pack (14.1 ounce pack)
- blueberries: 2 cups (to taste, fresh)
- lemon juice: 1 Tbsp (fresh)
- unflavored gelatin: 1 pack (.25 ounce pack)
- mascarpone cheese: 1 container (8 ounce container)
- white sugar: 0.5 cup (divided)
- heavy cream: 2 cups (divided)
- ½ teaspoons vanilla extract: 1 piece (divided)
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
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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.
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Place a round piece of parchment paper on top of each crust and add pie weights.
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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.
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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.
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Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
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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.
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Cover and chill in the refrigerator for at least 4 hours, or overnight.
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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.
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Top each pie with whipped cream and blueberries.
