Description
These Mini Blueberry Pies with a flaky crust are a delightful and easy dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside.
- Roll out the pie crusts and cut them into small circles to fit into a muffin tin.
- Place the pie crust circles into the muffin tin and fill each with the blueberry mixture.
- Cut out small circles or shapes from the remaining pie crust to create tops for the pies.
- Place the tops on the filled pies and seal the edges.
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the pies with the egg wash.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
- Allow to cool before serving.
Notes
- For a sweeter pie, adjust the sugar according to your taste.
- These pies can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Mini Blueberry Pies, Flaky Crust, Easy Dessert, Blueberry Recipe