With the 4th of July on Friday, I wanted to make one of my all-time favorite sweets, blueberry pie. Now I have done a lot of eating blueberry pie, but not much cooking. Cooking is one of my favorites things to do, but baking not so much. Instead of making one large blueberry pie, I decided to make mini blueberry pies. I took a shot at it and it ended up being delicious and surprisingly easy.
What you’ll need for the pie crust: Serves: 4 mini blueberry pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
What you’ll need for the pie filling:
- 24 oz. pack of BlueBerries
- 2 1/2 cups of sugar
- 3 teaspoons of Cornstarch
- 2 tablespoons of lemon juice
- I never made pie crust before, so I wanted to use a recipe. I used this simple pie crust recipe. The only thing I did differently in the recipe is step 3. After separating the pie crusts to make mini pies, I rolled them into small balls and put them in the fridge (instead of flattening them the dough out.)
- While my crust dough was in the refrigerator, I started making the pie filling. In a medium hot pot, I added my blueberries, sugar, lemon juice, and corn starch. Mix all ingredients together, and smash some of the blueberries while stirring. Leave the filling on a low heat until ingredients are thoroughly combined and have a pie filling-like texture.
- After one hour take out your pie crust from the fridge. Remember we’re making mini blueberry pies…so instead of using a large pie pan, use a cupcake pan (if you can find a large tin cupcake pan.)
- Butter the cupcake tin so that the blueberry crust will easily come out after baking. Place the crust dough into the tins and let bake for 20 minutes on 350.
- Once the dough is cooked thoroughly carefully take the crust from the tins.
- Carefully spoon the pie filling onto the pie crust. Lightly sprinkle sugar on top of blueberry filling.
- Serve and Enjoy!