Broomhilda’s Boo-berry Mini Pies

by | Jul 30, 2020

Broomhilda’s Boo-berry Mini Pies
(They’re “to die for!”)

Broomhilda’s Bakery features many spook-tacular delicacies: caramel apples, Rice Creepy Treats, candied frogs and more. But the treats she’s most famous for are Boo-berry Mini Pies! Broomhilda was good enough to share her generations-old recipe with me, “witch” I’m now passing on to you. Enjoy every delectable, wicked bite!

Filling Ingredients

2 cups blueberries (10 oz, 285 grams)
Zest of 1 lemon
¼ cup granulated sugar (50 grams)
¼ teaspoon salt
1 Tbsp. eye of newt (not recommended for mortals)
1 pinch freshly-ground dragon bone (also not recommended for mortals)

Crust

2 1/2 cups (325 grams) all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar, optional (If you ask Broomhilda, sugar is mandatory, not optional)
1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water

Glaze

2 cups powdered sugar
¼ cup lemon juice

Directions

Whisk the flour, salt, and sugar together, and cut butter in with a pastry blender until the mixture looks crumbly and the pieces of butter are about the size of peas. Add just enough ice water to form dough into a ball. Divide the dough in half, wrap in plastic wrap, and chill for at least one hour.

After the dough is chilled, sprinkle a few tablespoons of flour onto a clean surface and roll out the dough until ¼” thick. Using a large cookie cutter (or big glass or whatever), cut the dough into 4” circles. Keep making circles until the dough is all used up.

While standing on one foot and closing the opposite eye, repeat these magic words three times fast: ymmuy si eip! (You don’t really have to do that, but Broomhilda can’t guarantee quality if you don’t.)

Brush the edges of each circle with an egg wash (one beaten egg). 

Toss the blueberries, lemon zest, sugar, and salt together in a bowl. Place 1-2 tablespoons of the berry mixture in the middle of one piece of dough. Place the second piece on top, and use a fork to seal the edges. Brush the tops with egg wash.

Place pies on a baking sheet lined with parchment paper and bake at 400 degrees for 15-20 minutes (or until golden brown). Remove mini pies from the oven and transfer to a cooling rack.

Make glaze by whisking powdered sugar and lemon juice together. Drizzle the glaze over the top of each pie and cool before serving. 

by Jenny Lyman

 

 

 

Recipe submitted by Jenny L., Kimberbell Marketing Writing Associate

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