Description
Delightful mini pies filled with sweet, juicy blueberries and a hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat until the mixture starts to thicken and bubble.
- Roll out the pie crust and cut into small circles to fit into a muffin tin.
- Place the crust pieces into the muffin tin, then fill each with the blueberry mixture, leaving a little space to cover them with the top crust.
- Cover the pies with additional small crust circles or strips.
- Brush the tops with an egg wash and sprinkle with sugar.
- Bake for 20-25 minutes or until the crusts are golden brown.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. For an extra touch, add vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg