Hy-Vee Recipes and Ideas

Directions

1. Step1

   Raspberry Curd: Place berries, water and sugar in a small saucepan. Cook over medium high heat, stirring occasionally, 10 minutes or until berries are very soft. Pour berry mixture through a fine mesh strainer to remove seeds. In a separate small saucepan, add eggs and yolks and whisk to combine. Slowly whisk in hot raspberry mixture. Cook over medium low heat until the mixture thickens (about 175 to 180 degrees), do not boil. Remove from heat and immediately mix in butter. Place a fine mesh strainer over a medium bowl and strain curd. If desired, add food coloring. Refrigerate, about 30 to 45 minutes until cooled and set.

2. Step2

   Make Pie Flowers: While curd is cooling, preheat oven to 350 degrees. Unroll pie dough. Gently press or roll, using a rolling pin, into an 12-inch circle. Using a 3-inch flower cookie cutter, cut the dough into flowers. Repeat with remaining roll of pie dough.

3. Step3

   Place flowers into mini muffin tin and prick the bottom and sides of the flowers generously with a fork. Bake 9 to 10 minutes, or until pie dough is cooked through and lightly golden brown.

4. Step4

   Allow flowers to cool slightly on a wire cooling rack and remove from mini cupcake tin; cool completely.

5. Step5

   Spoon 1 teaspoon curd into center of each flower. Serve immediately, dusted with powdered sugar, or store in an airtight container in the refrigerator for up to 3 days.

   Hyvee Culinary Expert Tip

   You will have leftover curd after filling your pie flowers. To use extra curd, enjoy over fresh berries, ice cream, or piped into the center of a cupcake.

   Hy-Vee Test Kitchen