>>Mini Blueberry & Raspberry Lemon Chess Pies

Mini Blueberry & Raspberry Lemon Chess Pies


Ease: Easy

Yield: Makes 4 dozen

Preparation time: 35 minutes

Cook Time: Bake 20 minutes; Chill 1 hour, 30 minutes; Cool 30 minutes

Source: Rebecca Gordon, Buttermilk Lipstick

Southeast Dairy Association - Ole Miss Blueberry & Raspberry Lemon Chess Pies
Make these gems up to two days ahead and store in the refrigerator. Top with the fresh berries just before serving.

Ingredients

  • 1 cup butter, softened
  • 1/3 cup sour cream
  • 2 cups all-purpose flour
  • 2 tablespoons plain yellow cornmeal
  • 3 large eggs
  • 1 1/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 1/4 cup buttermilk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 (6-ounce) package fresh raspberries
  • 1 1/3 cup fresh blueberries

Directions

Beat butter at medium speed with an electric mixer until creamy. Add sour cream and mix just until blended. Add flour and cornmeal, beating at low speed until blended. Shape mixture into 48 (1-inch) balls. Place 1 dough ball into each cup of two lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell. Cover and chill for 30 minutes.

Preheat the oven to 350°. Whisk together eggs and next five ingredients. Pour into pastry shells. Bake 20 to 22 minutes or until the filling is set. Cool in pans on wire racks 30 minutes. Remove from pans and place on wire racks; cool completely, about 1 hour. Cover and chill. Top pies with fruit just before serving.

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