Mini Blueberry Pies
Bite-sized blueberry pies bursting with flavor! Easy to make, perfect for parties, and ready in under an hour.
Servings 12 people
Calories 185kcal
Equipment
- 1 Muffin pan(s) 12-cup
- Cookie cutter 4" round
Ingredients
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 package refrigerated pie crusts 2 crusts
- 1 egg(s) for egg wash
- 1 tablespoon water
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. 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
Serving: 1mini pie | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 122mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg