Description
Delicious mini blueberry pies with a flaky crust, perfect for any occasion.
Ingredients
Scale
- 300 grams blueberries, fresh
- 100 grams granulated sugar
- 8 grams cornstarch
- 15 millilitres lemon juice
- 2 grams lemon zest
- 5 millilitres vanilla extract
- 2 refrigerated pie crusts
- 1 egg
- 15 millilitres water
- Flour, for dusting
Instructions
- Preheat oven to 190°C. Lightly grease a 12-cup muffin tin.
- Combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a bowl. Mix gently until blueberries are evenly coated.
- Roll out refrigerated pie crusts on a lightly floured surface.
- Using a 10-centimetre round cutter, cut 12 circles from the dough. Reserve dough scraps for lattice.
- Gently press each dough circle into a muffin tin cup, ensuring the dough rises up the sides to create shells.
- Spoon the blueberry mixture evenly into each prepared shell.
- Roll out remaining dough. Cut thin strips and arrange over each mini pie in a lattice pattern.
- In a small bowl, whisk together egg and water. Brush the lattice and exposed crust with the egg wash.
- Bake for 18 to 20 minutes or until crusts are golden brown and filling is bubbling.
- Let pies cool in tin for 10 minutes. Transfer to a wire rack and cool completely before serving.
Notes
- For best results, use fresh blueberries.
- Can substitute with frozen blueberries, but may require longer baking time.
- Experiment with different spices like cinnamon or nutmeg for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg