If you want a simple, no problem delicious blueberry pie that can be made from frozen blueberries, you want to bake this mini pie recipe. Fresh berries work too.
Blueberry Mini Pie Recipe
Print recipe
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Dessert |
If you want a simple, no problem delicious blueberry pie that can be made from frozen blueberries, you want to bake this mini pie recipe. Fresh berries work too.
Ingredients
- 2 1/2 cups Frozen wild blueberries
- 1 Medium Fresh-squeezed lemon juice
- 1/4 teaspoon Fresh lemon zest
- 3/4 cups Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Tapioca flour
- 1/4 teaspoon Ground cinnamon
- 1 pinch Ground cloves
- 1 tablespoon Unsalted butter (dotting top)
Note
Fresh blueberries can be used for this pie, but frozen blueberries were used in this one and are less expensive.
Frozen blueberries release a lot of juices when they cook. These juices could give your pie a soggy bottom. To prevent this step up on the thickening with more cornstarch or tapioca.
Directions
| Crust | ||
| 1. | Prepare the pastry for mini pies: Roll the pastry, cut out large circles and line six cups of a 12 cup muffin pan. Be sure to butter and a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry. Preparing the muffin pan for mini pies. | |
| 2. | Preheat the oven to 400° F. | |
| Filling | ||
| 3. | Pour the fresh-squeezed lemon juice in the bottom of a large bowl with your frozen blueberries. Add your lemon zest to the bowl and toss. | |
| 4. | In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, cloves and salt. Add them to the blueberries just before you want to bake the mini pies, mix gently. | |
| 5. |
Scrape the filling into the dough filled cups, dot with butter and cover it with the second crust. |  |
| 6. | Crimp the top crust to the bottom by pinching gently; chill the pie for 15 minutes. Cut vent slits in the top crust. Egg wash the top and sprinkle with sugar. | |
| 7. |
Place the muffin pan on a baking sheet and bake for 10 minutes at 400° until the crust looks dry, blistered, and slightly blonde. Turner the oven down to 350°F, and bake for at least 20 to 30 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. |  |
| 8. | DO NOT remove while the mini pie is hot. Cool the pies before removing from the cupcake pan for at least 30 minutes. Need more help? | |
| 9. | Store the pie uncovered in a cool place up to three days. | |