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Mini Blueberry Pies |
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Ingredients
2 cups all purpose flour
2 Tablespoons sugar
big pinch of salt
4 ounces/ 100g/ 1/2 cup unsalted butter, cut in cubes and frozen
ice water
Egg wash
1 egg yolk
1 tablespoon heavy cream
sanding sugar to sprinkle
Filling
2 cups blueberries (I used frozen and thawed)
1 tbsp flour
1 tsp cornstarch
3 tbsp sugar
zests of 1 lime
1 tbsp room temperature butter
Directions
Dough:
Place flour, sugar and salt in the bowl of an electric mixer. On low speed, add the frozen butter a few pieces at a time, and beat until it resembles coarse meal, with larger bits of butter the size of peas. Add the ice water in a slow stream. Stop adding water the moment the dough just begins to come together.
Transfer the dough to a lightly floured surface and push the pieces together. Dough overwork or knead, or the butter will melt and it will become a tough pastry. This dough can be used right away or kept in the refrigerator, wrapped in plastic, for 3 days, or frozen for a month.
Roll out the dough to 1/8-inch thickness. Cut rounds of dough and cover 4 mini pie tins or 4 cups of a muffin pan, pressing to bottom and sides. Let the tins chill a bit in the fridge while making the filling. Wrap the rest of the dough in plastic and save it in the refrigerator too (you gonna make the pie tops later).
Filling:
In a medium bowl, mix the blueberries, sugar, flour, cornstarch and lime zest, tossing with your hands or a large spoon. Divide this filling between the prepared bottom crusts. Dot the berries with butter.
Roll out the remaining dough, and cut rounds to cover the pies, or make a lattice top.
Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes, while you preheat your oven to to 375°F/190°C.
Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack. |


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Catering Services |
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Although you may think it is just a cake – your wedding cake will, in fact, be the centre piece of your wedding reception. The eyes of all your guests will automatically rivet to the layers of cream, frosting and sugar with which you will cap the evening by cutting for all to share. So, when you are choosing your wedding cake, you have to make sure that it not only matches the style and theme of your wedding and reception, but that it is a proper reflection of you as a couple. Choosing a wedding cake is probably one of the most enjoyable things about marriage planning, but it can take time to find just the right cake and just the right person to create it. Most could start this experience by looking at as many wedding cake pictures as they can.
Graduation
If you have a friend or relative who has an upcoming graduation, you may be thinking about baking them a special graduation cake. This website is jammed packed with some interesting and unique graduation cake ideas that help you find cake inspiration for such a special occasion.Graduation is happy time, it’s a time to celebrate, meet with family and friends as well as look forward to a bright futures. If you know someone who is about the graduate and you are set on planning a special graduation party then one of the essentials is a really good graduation cake ideas, no pressure :-)
Graduation parties areas much for family and friends to enjoy as the graduate themselves and typically almost everybody loves cake so choosing the right graduation cake is an opportunity to please the crowd. One of the first decisions to make is whether to buy or bake your graduation cake. Professionally baked graduation cakes can be tailored to suit the person graduating and the more personalized the better. They can be decorated with cars or faces and be made in the shape of scrolls or graduation caps and any other objects you can imagine. |


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About Passion for Baking |
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Passionforbaking.com was founded in May of 1997 as a way for me (Stephanie Jaworski) to connect with other people who love to bake. At the time I was a stay-at-home mom baking daily for my family, friends, neighbors, school functions, and any one else who enjoyed a cookie or two. My husband decided I needed an outlet for my passion and so this website began. We started small with just a few recipes and a very simple design. Over the past 11 years we have continued to grow in content and now we are fortunate to receive, on average, over 3.5 million page views per month and 6.5 million during the fall holiday season. I've been asked many times why I don't have a cookbook and the reason is that, for now, I want to focus all my resources on Passionforbaking.com.
If you are a regular to the site you have probably noticed that my style is quite eclectic. That is because I have lived both in Canada and the United States. Born in Nova Scotia to a British father I was brought up eating both Canadian and British food. My family moved to Winnipeg Manitoba when I was a teenager and that is where I eventually met and married my husband, Rick. From Winnipeg we subsequently moved to Thompson Manitoba, Regina Saskatchewan, Ottawa, and Toronto. In 1988 we were given the opportunity to move to the US, so we packed our bags and headed to Portland Oregon. From there we moved to Indianapolis Indiana and now we live in Atlanta Georgia. Through all the moves I have continued to bake and read about baking and have explored the diverse baking interests of each place I've lived. I have no formal training, albeit a week long Patisserie class at the Le Cordon Bleu in London and a course in baking at the Western Culinary Institute in Portland. My experience and knowledge comes from being in the kitchen all the time and reading, lots and lots of reading. I've lost count of the number of cookbooks I have but I'm sure my library numbers well over a thousand. All the recipes on the site are devised, baked, and then written by me. I do not use outside recipe testers as I prefer to test each and every recipe myself in my own kitchen.
While the recipes and writing are done by me, all the beautiful photos and technical aspects of the site are handled by Rick. What would I do without him. Rick has a background in high tech marketing and engineering so he's well equipped to handle these tasks and that frees me to do what I do best, write about baking.
In closing, to become a good baker all you need are good ingredients and some time and patience in the kitchen. Practice does eventually lead to excellence so I encourage you to start easy and as your confidence builds you will be amazed at what you can accomplish.
Stephanie Jaworski |


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