Description
Delightful mini blueberry pies perfect for summer gatherings, bursting with juicy blueberries in a flaky crust.
Ingredients
Scale
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, mix the blueberries, sugar, cornstarch, lemon juice, and vanilla until well combined.
- Roll out the pie crusts and cut into small circles that fit your muffin tin.
- Place the crusts into the muffin tin and fill each with the blueberry mixture.
- Cut small circles or shapes from additional pie crusts to place on top of the filling.
- Beat the egg with the milk to create an egg wash and brush it over the pie tops.
- Bake for 15-20 minutes or until the crusts are golden brown.
- Allow to cool before serving.
Notes
For extra flavor, consider adding spices like cinnamon or nutmeg to the filling.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg