This week’s Tuesday with Dorie recipe is Father’s Day Blueberry-Cherry Pie. It’s not Father’s Day until September here, so I was OK with baking this out of sync with US Father’s Day.
This pie is a pastry shell filled with a delicious blueberry and cherry filling. I used pastry that I had made previously and frozen. Some of it was gluten free - I was not a fan of the pastry in those as it was a little rubbery.
I made 8 individual pies in muffin tins using a quarter of the filling recipe. It was more convenient for me to do that as I don’t have any crowds to eat a full pie.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
2 comments:
Oh I love the idea of the mini pies in muffin tins…even for a larger crowd it would be a fun way to serve them.
Minify is always a good idea. Glad you were able to use some dough you had on hand that makes it easier.
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