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Blueberry Pies

Delightful mini pies filled with a sweet and tart blueberry mixture, nestled in a flaky crust, perfect for sharing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter for dotting
  • 1 package pie crusts or homemade

Equipment

  • Mixing bowl
  • Rolling pin
  • Pie dish or muffin tin
  • Baking sheet
  • Sharp knife
  • Pastry brush

Method
 

  1. In a mixing bowl, combine the fresh blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
  2. Roll out your pie crusts on a lightly floured surface to about 1/8-inch thick.
  3. Using a circular cutter, cut out circles large enough to fit in your muffin tin or mini pie dish.
  4. Place the dough circles into the muffin tin and fill each with the blueberry mixture.
  5. Dot each filled pie with a small piece of butter.
  6. Cut additional circles or strips from your dough for tops, or simply leave them open-faced.
  7. Preheat your oven to 375°F (190°C) and bake the pies for 25 minutes or until the crust is golden brown.
  8. Let the pies cool for a few minutes before removing them from the tin.

Notes

Serve warm or with a scoop of vanilla ice cream for an extra special treat.