Babycakes PM-44 Instruction Manual page 11

Lemon Blueberry Personal Pies
Ingredients:
• 1¼ cup blueberries
• 5 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons water, divided
• ½ teaspoon grated lemon zest
• 1 teaspoon plus 1 to 2 tablespoons lemon juice, divided
• Pastry dough for 4 lower and 4 upper pie crusts
• 1 egg
• ½ cup confectioners' sugar
Directions:
1. In a small saucepan, combine the blueberries and sugar. Cook over medium heat,
stirring occasionally for 5 to 6 minutes, or until boiling, sugar is dissolved and fruit
is softened.
2. Stir together cornstarch and 1 tablespoon of water until smooth. Blend cornstarch
mixture into blueberries. Cook, stirring constantly for 2 minutes or until thickened.
Remove from heat. Stir in lemon zest and 1 teaspoon lemon juice. Allow to cool
completely.
3. Using the larger side of the Crust Cutting Tool, cut 4 circles from the pie crust to
form the lower pie crusts. Press 1 circle into each cooking reservoir using the Crust
Forming Tool. Be careful not to stretch or tear the crusts.
4. Using the smaller side of the Crust Cutting Tool, cut 4 circles from the pie crust to
form the upper crusts. Set the 4 smaller upper crusts aside.
5. Equally fill the lower crusts with the blueberry filling, spooning about 3 tablespoons
of filling into each crust.
6. Top each pie with one of the smaller circles for the upper pie crust. If necessary, use
the smaller side of the Crust Cutting Tool to cut away any excess crust.
7. Whisk together egg and remaining 1 tablespoon of water and brush lightly over the
upper crust.
8. Plug in the appliance and bake 14 to 15 minutes until brown. Remove and cool
completely.
9. Whisk together confectioners' sugar and 1 tablespoon lemon juice. Stir in remaining
lemon juice as needed so that it is drizzling consistency. Drizzle lemon glaze lightly
over each pie.
Tip:
• Frozen blueberries may be substituted for fresh. Combine frozen berries and sugar,
cook for 6 to 7 minutes, then proceed as recipe directs.
Makes 4 individual pies
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