How To Make Mini Blueberry Pies
These mini blueberry pies offer a bite-sized treat packed with fresh blueberries' sweet and tangy flavors. The easy recipe features a flaky crust and a luscious blueberry filling with a hint of lemon for a burst of flavor in every bite. These delectable fruity pies are perfect for summer parties or as quick desserts that are fun to make! Serve warm with ice cream on top.
Ingredients
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, for egg wash
- 1 tablespoon water
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a medium bowl. Stir until the blueberries are well coated.
- Roll out the pie crusts on a lightly floured surface. Using a 4-inch round cookie cutter, cut out 12 circles from the dough.
- Press each dough circle into the prepared muffin tin, ensuring they come up the sides to form a mini pie shell.
- Fill each pie shell with the blueberry mixture.
- Roll out the remaining dough scraps and cut into thin strips.
- Create a lattice pattern over each mini pie.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each pie with the egg wash.
- Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 223kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 14mgSodium: 156mgPotassium: 62mgFiber: 2gSugar: 11gVitamin A: 34IUVitamin C: 3mgCalcium: 11mgIron: 1mg
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