Recipe courtesy of Insight Editions
Recipe courtesy of Insight Editions
Watch how to make this recipe.
Ginny Weasley’s Mini Star Sugar Pies
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- Level: Intermediate
- Total: 1 hr 40 min (includes chilling and cooling time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 722
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 9 g
- Cholesterol
- 124 mg
- Sodium
- 467 mg
During a Christmas break spent at The Burrow in “Harry Potter and the Half-Blood Prince”, Harry becomes closer to Ginny Weasley, who’s been smitten with him since they met on Platform 9 3/4 many years before. Harry’s attraction to her becomes more apparent with their every interaction, although he struggles to keep it a secret from her brother and his best friend, Ron. “Harry’s so close to the family,” admits Bonnie Wright, who plays the youngest Weasley. “I saw it developing into a sister/brother relationship.” During Christmas time at The Burrow, bowls of nuts and chocolates and plates of cookies are set out for a sweet holiday. Ginny offers Harry another of the confections set out for guests and family: a small, tart-like pastry with a cookie star on top (“Open up, you,” she says to Harry). Her strategy seems to be working — until Ron shows up and sits uncomfortably in between them. This miniature version of a brown sugar pie, with a vanilla butterscotch taste and covered with a bubbly bright star, will be sure to tempt any potential sweetheart.
- Level: Intermediate
- Total: 1 hr 40 min (includes chilling and cooling time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 722
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 9 g
- Cholesterol
- 124 mg
- Sodium
- 467 mg
Ingredients
Pie Crust:
Filling:
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Directions
Special equipment:
a 4-inch cookie cutter; a mini star cookie cutter; a 2-inch star cookie cutter (optional); a 12-cup muffin tin- To make the pie crust: Preheat the oven to 375 degrees F. In a large bowl, combine the flour, salt, powdered sugar, and ginger. Cut the butter and shortening into small pieces. Using a pastry cutter or two forks, work the butter and shortening into the flour mixture until all the pieces are pea size or smaller.
- Add the ice water a little at a time, and use the pastry cutter to bring the dough together. As the dough comes together, switch to your hands or a spatula, adding more water until the dough just comes together.
- On a lightly floured surface roll out the pie crust to 1/8 inch. Cut the pie crusts into 12 rounds using a 4-inch cookie cutter. Cut 24 mini stars from the remaining pie crust. Any extra crust can be used to cut out the larger stars, if desired. Fit the rounds into 12 muffin tin cups and place the stars on a baking sheet. Chill both the muffin tin and the baking sheet for at least 30 minutes. Toward the end of the chilling preheat the oven to 375 degrees F.
- When ready to bake, use a fork to prick the muffin tin pastries all over, being careful not to pierce all the way through. Bake for 10 to 15 minutes. While baking, prepare the egg wash by mixing the egg and water in a small bowl. Remove the muffin tin from the oven and brush all over with the egg wash. Brush each star with the egg wash and sprinkle with gold sanding sugar. Return the tart shells to the oven with the stars and bake for another 7 to 10 minutes or until golden brown.
- To make the filling: Toward the end of baking the tart shells, in a large bowl, whisk together the melted butter, milk, vanilla, brown sugar, flour, and salt until well combined.
- In a small bowl, whisk the eggs. Add to the butter mixture, and whisk to combine. Divide evenly among the 12 crusts. Lower the oven temperature to 275 degrees F. Place the muffin tin into the oven, and bake for 15 to 20 minutes or until the pie is puffed and golden. The edges should be firm, but it’s okay if the center is still a little jiggly.
- Remove from the oven, top immediately with 2 mini stars each, and cool 10 minutes in the muffin pan before transferring the mini pies to a cooling rack.
