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Mini Blueberry Pie

Mini Blueberry Pies Recipe

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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 packages (14.1 oz each) refrigerated pie crusts, softened as package directs
  • 3 cups fresh or frozen blueberries (do not thaw)
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ¼ tsp fine sea salt
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tbsp water
  • 1 tbsp coarse sugar

Method
 

  1. Toss the blueberries, sugar, cornstarch, lemon juice, and salt in a large bowl until evenly coated; let sit 10 minutes.
  2. Preheat the oven to 375°F (200°C). Cut 24 pastry circles (12 bottoms, 12 tops) from the pie crusts. Press the bottom rounds into a 12-cup muffin tin.
  3. Spoon the filling into the cups, dot with butter, brush crust edges with egg wash, add tops, seal, and cut a small vent in each. Brush tops with remaining egg wash and sprinkle with coarse sugar.
  4. Set the tin on a baking sheet and bake until deep golden brown and bubbling, 25 to 28 minutes.
  5. Cool in the pan for 5 minutes, then carefully unmold the pies and transfer to a wire rack to cool at least 10 minutes before serving.

Notes

These pies are best eaten the day they are made. If the crust starts to brown too quickly, tent loosely with foil for the last 10 minutes. Be sure the vents are wide enough so steam can escape, which helps the filling thicken properly.