Southeast Dairy Association - Ole Miss Blueberry & Raspberry Lemon Chess Pies

Ole Miss Mini Blueberry & Raspberry Lemon Chess Pies

Prep Time: 35 minutes
Total Time: 35 minutes
Make these gems up to two days ahead and store in the refrigerator. Top with the fresh berries just before serving.


Yield is 4 dozen.
Source of recipe: Rebecca Gordon, Buttermilk Lipstick


  • 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


  • 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.
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