Everyone knows the typical Thanksgiving dessert is pie. Pumpkin, apple, pecan — you know the drill. If you're looking for a unique Thanksgiving dessert to serve this year, consider making this mini Thanksgiving blueberry and cranberry pie. It seems the second summer is over (still crying about that, BTW), everyone pushes those blueberries aside, and everything becomes pumpkin this and pumpkin that. That is great and all, except it’s super awkward when everyone shows up to dinner with the same dessert. That’s why I developed this recipe. It’s still incredibly delicious (duh), and has a hint of cranberry in it so it technically goes with the Thanksgiving theme... just in a super unexpected way.
Trust me when I say that the contrast of two tart fruits with a sweet pie crust is what dreams are made of. Top it off with some vanilla bean ice cream or whipped cream, and you’re guaranteed to have brought the best item (not just dessert) to the table. Save this recipe, and when summertime rolls around (please come soon), swap out the cranberry sauce for the same amount of strawberries, and you’ve instantly got a new, fresh recipe. Technically, you can fill it with whatever filling you'd like, but as previously mentioned if you're looking to bring the best dessert to the table, this recipe is the way to go.
For pie crust:
- 2 cups all-purpose flour
- 12 tbsp. butter, softened
- 2 tbsp. granulated sugar
- 1 tsp. salt
- 1 egg
- 1/4 cup water
- 3 cups blueberries
- 1/4 cup cranberry sauce
- 2 tbsp. corn starch
- 1/2 cup granulated sugar
- 1 tbsp. lemon juice
- 1.5 tbsp. butter
- Pinch of salt
- 1 egg, whisked
- In a large mixing bowl, combine salt and butter. Using an electric mixer, beat butter until it's smooth.
- Add sugar, egg, and water. Continue mixing until everything is combined.
- Gradually add flour one cup at a time, and continue mixing until incorporated.
- Form a ball of dough with your hands by kneading the dough for roughly four minutes. Place the dough back in the bowl, and cover with plastic wrap. Place in the fridge for one hour.
- Remove dough from the fridge, and place on a flat, floured surface.
- Roll dough into a thin flat square that's about half a centimeter thick. Use a cookie cutter to cut out circles of dough.
- Spray a cupcake tray with baking spray.
- Press each circle of dough into one cupcake mold (there may be excess dough on the top, which is totally fine!).
- In a medium saucepan, heat blueberries and butter over low heat until juicy (about 10 minutes).
- Pour blueberries and juice into a mixing bowl, and add cranberry sauce. Stir to combine.
- Add corn starch, sugar, lemon juice, and salt to mixture. Stir to combine.
- Fill each pie cup about halfway full of filling.
- Cut the remaining dough into strips, and cover pie cups by pressing the edges of the dough strips and excess dough from the cup together. Brush the tops of the pies with whisked egg.
- Preheat the oven to 350 degrees. Bake pies for 25 to 30 minutes, or until the filling begins to bubble. Remove from the oven, and let cool completely. Carefully remove from the cupcake tray, serve, and enjoy!
For more food ideas, check out Bustle on YouTube.
Images: Public Lives, Secret Recipes