Mini Blueberry Pies

Yield: 7

Prep Time: 15

Cook Time: 18

Total Time: 33

Author: Michelle Goth

These mini blueberry pies are so easy to make! Top with vanilla ice cream or whipped cream for a beautiful summer dessert.

4.62 from 42 ratings

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Ingredients

For the crust:

▢ 7 aluminum pie tins, mini size, 3 inches
▢ 14.1 ounces refrigerated pie crust dough, 1 package
▢ all purpose flour for rolling

For the blueberry pie filling

▢ 2 cups fresh blueberries, about 14 ounces (thawed, if previously frozen)
▢ 1 teaspoon cornstarch
▢ ¼ cup sugar
▢ juice of one lemon
▢ 2 tablespoons butter, cut into small bits

Equipment

▢
3-inch disposable pie tins

Instructions

Preheat oven to 375 degrees Fahrenheit.
On a surface covered with the all purpose flour, roll out your pie crust. Cut out 3-inch circles (with a cookie cutter or drinking glass) of the rolled-out dough and place each pie circle in a the greased mini pie tin.
Make your filling. In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot the top of it with small pats of butter.
Bake for about 15 to 18 minutes or until pie crust is golden brown. Allow the pies to cool on a rack for 10-15 minutes before serving.

Serving: 1, Calories: 568kcal, Carbohydrates: 85g, Protein: 6g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Cholesterol: 9mg, Sodium: 381mg, Fiber: 5g, Sugar: 33g