Blueberry Mini Pies

Blueberry Mini Pies

Baking trends show that mini pies are the next “it” after cupcakes, so get a jump on this next trend while blueberry season is still here and try these easy blueberry mini pies.  I know, I know, i was going to be posting more good for you recipes, but I was tasked for making dessert on a weekend campout and how cute are these?

Actually, these little pies are not that bad for you nutritionally.  Blueberries are a power fruit, low in fat, high in antioxidants and low in calories.  One of the best fruits you can eat.  And blueberries don’t require a lot of sweetening, I only added 1 Tablespoon of brown sugar to each pie, the blueberries stand on their own.  And you could leave off the pat of butter, I’ve done it both ways, and I don’t really think they need the butter.  In any case, blueberries are just about out of season, so try these while you can!

Blueberry Mini Pies – By Debra Crawford
Each pie serves 2

Heat oven to 400

Prepared pie crusts as outlined below:

In a small bowl, mix 1 1/4 – 1 1/2 Cups Blueberries (depending on how high you want your pie)
1 – Tablespoon packed brown sugar
2 – Teaspoons Flour
Mix the blueberries, sugar and flour.  Pour into crust.  Zest a bit of lemon zest on top.  Top with second crust and seal as outlined below.  Cut a few slits in top of crust to let out steam.

Egg Wash for Browning

Repeat for each pie.

Beat one egg and and brush the tops of the mini pies with egg wash.  Sprinkle with sugar if desired.  Place all mini pies on cookie sheets as they will bubble over and make a mess of your oven.  Bake at 400 approximately 30 minutes or until golden brown.

Mini Pie Crusts – By Debra Crawford
Pie Crust – This will easily make 3 mini crusts top and bottom

2 Cups Flour
2/3 Cup Crisco
1 Teaspoon Salt
7 Tablespoons Cold Water

In a medium bowl, mix the flour and salt.  Cut in the Crisco using a pastry cutter or using two knives as picture below.  When the Crisco has been cut to small pea size, add the water and gently bring the dough together.  Turn onto floured board and split dough in half.  Roll each half to a thin sheet and place your mini tart pan on the dough.  Cut around with 1″ to spare.  Gently press the dough into the tart pan, but do not trim.  Cut a top half the same size.  After you fill the crust, cover with top half and then press around the pan, trimming the edges with your thumb as pictured below.

Cutting in Criso with butter knives
Cutting out the dough to size
Cutting and Sealing edges

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