Ingredients
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1 (14.1 ounce) package pie dough for a double-crust pie
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2 cups fresh blueberries, or more to taste
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1 tablespoon fresh lemon juice
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1 (.25 ounce) package unflavored gelatin
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1 (8 ounce) container mascarpone cheese
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½ cup white sugar, divided
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2 cups heavy cream, divided
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1 ½ teaspoons vanilla extract, divided
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1 tablespoon white sugar
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
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Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
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Place a round piece of parchment paper on top of each crust and add pie weights.
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Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
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While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
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Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
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Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
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Cover and chill in the refrigerator for at least 4 hours, or overnight.
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When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
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Top each pie with whipped cream and blueberries.
Nutrition Facts (per serving)
854 | Calories |
67g | Fat |
58g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 854 | |
% Daily Value * | |
Total Fat 67g | 86% |
Saturated Fat 33g | 164% |
Cholesterol 155mg | 52% |
Sodium 375mg | 16% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 3g | 12% |
Total Sugars 24g | |
Protein 9g | 17% |
Vitamin C 6mg | 7% |
Calcium 114mg | 9% |
Iron 2mg | 11% |
Potassium 141mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.