Description
Delightful bite-sized blueberry pies filled with a juicy blueberry filling and wrapped in a buttery, flaky crust. Perfect for sharing!
Ingredients
Scale
- 2 cups fresh blueberries
- 1 pie crust (store-bought or homemade)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Pie Dough: If making your own, combine flour, salt, and cold butter in a food processor or mixing bowl until pea-sized. Add cold water until a dough forms. Chill for at least 30 minutes.
- Make the Filling: Combine blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a bowl. Let sit for 10 minutes.
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Roll Out the Dough: Roll dough to about 1/8-inch thickness and cut circles with a 3-inch cutter.
- Form the Pies: Line a muffin tin with dough circles, fill with blueberry mixture carefully.
- Top the Pies: Optionally add a lattice topping or cover with another dough round and seal the edges.
- Bake: Brush tops with egg wash if desired. Bake for 20-25 minutes until golden and bubbling.
- Cool and Serve: Let cool slightly before transferring to a rack. Serve warm or at room temperature.
Notes
For a vegan option, substitute butter with coconut oil. For gluten-free, use gluten-free crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pies, blueberry dessert, sweet treat, baking, family recipe