Mini Blueberry & Raspberry Lemon Chess Pies

Make these gems up to two days ahead and store in the refrigerator. Top with the fresh berries just before serving.

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PREP TIME: 35 minutes

TOTAL TIME: 35minutes

Ingredients

1 cup butter, softened

1⁄3 cup sour cream

2 cups all-purpose flour

2 tablespoons plain yellow cornmeal

3 large eggs

1 1⁄4 cup sugar

1⁄3 cup fresh lemon juice

1⁄4 cup buttermilk

3 tablespoons melted butter

1 teaspoon vanilla extract

1 (6-ounce) package fresh raspberries

1 1⁄3 cup fresh blueberries

Notes

Yield is 4 dozen.

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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Instructions

Beat butter at medium speed with an electric mixer until creamy. Add sour cream and mix just until blended. Add flour and cornmeal, beating at low speed until blended.

Shape mixture into 48 (1-inch) balls. Place 1 dough ball into each cup of two lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell. Cover and chill for 30 minutes.

Preheat the oven to 350°

Whisk together eggs and next five ingredients.

Pour into pastry shells. Bake 20 to 22 minutes or until the filling is set.

Cool in pans on wire racks 30 minutes. Remove from pans and place on wire racks; cool completely, about 1 hour.

Cover and chill. Top pies with fruit just before serving.