What is it about summer time, fruit and pie? When thinking about what to make for dessert in the summer my mind goes straight to a fruit pie. Blueberry, strawberry rhubarb, peach, they are all my favourites.
Here are my top ten reasons why individual pies are better than one big one:
Presentation — there is no cutting a slice to each guest, trying to make each one equal and nice looking.
Pie filling does not leak out while cutting, or from the leftover pie.
Each person gets their own equal amount of crust to fruit ratio.
These pies are easy to make, and no-fail in my opinion. You will know when the pie crust is done, no guesswork like with a regular size pie. "Is the bottom baked?"
Individual pies are so much more easily transportable if you are baking them at home and then taking to a cottage or someone else’s house.
Individual pies are easily reheatable, no guessing if the middle of the pie is warm, these pies heat up quickly and evenly.
Great dessert to take on a picnic.
You can put different fillings in some, no need to commit to one fruit for the entire pie.
Leftovers can be easily frozen and taken out for another time. No one will ever know you served them before.
Who doesn’t like getting his or her own individual dessert? It’s all about the little details!
Feel free to use any fruit for the filling. I find myself frequently buying containers of blueberries only to be putting them in the freezer untouched a week later. This is a perfect way to use up those forgotten blueberries, or any fruit you have lying around that you had high hopes of eating at one time or another.
Ingredients:
In a food processor or stand mixer, combine flour with sugar and salt. Add in pieces of butter until the mixture is crumbly. Add in 1/4 cup ice water and mix until just combined. Add more water if dough is not coming together. Mold dough into a square, wrap in plastic wrap and refrigerate for at least 2 hours. This step can be done 1 week in advance. Preheat oven to 375. Roll dough out onto a floured surface into a 15x12" rectangle. Divide into 6 rectangles. Mix filling ingredients, except for egg and raw sugar together in a medium size bowl. Divide equally among 6 rectangles of dough. Brush edges of each rectangle with egg wash. Fold each rectangle in half, covering the fruit filling. See edges of dough with finger tips or a fork. Brush each rectangle with egg wash and sprinkle generously with raw sugar. Place on a parchment lined baking sheet. Make slits in the tops of each rectangle pie to allow steam to escape. Bake 35-40 minutes, rotating pans half way through baking time to allow for even baking. Serve warm, or underbake by 5 minutes, cool, and freeze. Rewarm in 350 oven for 10 minutes. Serve with vanilla ice cream.
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