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Mini Blueberry Pie

Delightful individual blueberry pies with a flaky crust and sweet-tart filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons cold water
  • 2 cups fresh or frozen blueberries
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Equipment

  • Mixing bowl
  • Rolling pin
  • 6-inch tart pans or muffin tin
  • Knife or pastry cutter
  • Measuring cups and spoons
  • Oven

Method
 

  1. In a mixing bowl, combine the flour, sugar, and salt.
  2. Add the cold, cubed butter to the flour mixture and mix until the mixture resembles coarse crumbs.
  3. Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. In another bowl, mix blueberries, brown sugar, cornstarch, lemon juice, and vanilla.
  6. On a floured surface, roll out the chilled dough to about 1/8 inch thick.
  7. Cut out circles of dough and press them into the tart pans.
  8. Fill with the blueberry mixture and cover with another dough circle or a lattice top.
  9. Preheat the oven to 375°F (190°C) and bake for 25 minutes or until golden brown.

Notes

Serve with vanilla ice cream or whipped cream for an added treat.