Description
Delightfully miniature blueberry pies with a flaky crust and a sweet, tart blueberry filling, perfect for sharing.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 package store-bought or homemade pie crust
- Optional: cinnamon or nutmeg for seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie dough and cut into circles to fit muffin tin.
- In a bowl, mix blueberries with sugar, lemon juice, lemon zest, cornstarch, and salt. Let sit for 10 minutes.
- Grease muffin tin and fill pie crust circles with blueberry mixture.
- Create tops for the pies using smaller rounds or lattice patterns, cutting slits for steam.
- Bake for 20-25 minutes until crust is golden and filling is bubbly.
- Let cool for 10 minutes before transferring to a wire rack.
- Serve warm with ice cream or dusted with powdered sugar.
Notes
For a gluten-free option, use gluten-free pie crust. To substitute blueberries, mixed berries or chopped apples can be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: mini pies, blueberry dessert, summer recipe, baking, family tradition