- 2 1/2 cups flour, plus extra for rolling (I used a mix of all-purpose and whole wheat pastry flour)
- 2 sticks (1 cup) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- about 6 tablespoons ice water
- 1/2 cup mascarpone cheese, at room temperature
- 1/4 cup ricotta, can use non-fat or regular
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh blueberries
- 1/4 cup peeled, diced peach
- 1 egg, beaten
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse until mixture resembles coarse meal and there are pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If the dough comes together when you pinch some, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
Remove dough from machine and place in a mound on a work surface. Knead the dough just enough to form 2 discs; do not over-knead. Wrap each disc in plastic wrap and refrigerate at least 1 hour or up to 2 days. When ready to make pies, remove one crust disk from the refrigerator at a time to work with. Let it sit at room temperature for 15 minutes. This will allow the dough to soften for better rolling out.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
In a small bowl, mix together the cheese, ricotta, sugar, cornstarch, lemon juice, and lemon zest until smooth. Set aside.
Roll out pie dough with a floured rolling pin to 1/8″ thickness. Using a large (something like a 3 1/2″) round cookie cutter, cut the dough into as many circles as you can. I had about 20 circles. Place the dough circles on the prepared baking sheet. Using a pastry brush, brush the edges of the dough circles with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the middle of the dough. Top with 3 blueberries or 3 to 4 pieces of diced peach. Fold the dough in half, enclosing the filling and press down on the edges to seal. Using a fork, gently crimp the sealed edges. Bake for about 20 minutes or until lightly browned. Repeat process with the rest of the pie dough. Let cool slightly; serve warm. Or piping hot. Or cold. They are good at every temperature.