Name: Delightful Mini Blueberry Pies
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 300 grams blueberries, fresh; 100 grams granulated sugar; 8 grams cornstarch; 15 millilitres lemon juice; 2 grams lemon zest; 5 millilitres vanilla extract; 2 refrigerated pie crusts; 1 egg; 15 millilitres water; Flour, for dusting

Mini blueberry pies are more than just a delicious dessert; they are the perfect bite-sized treat that beautifully marries the sweet and tart flavors of fresh blueberries with the comforting texture of a flaky crust. These charming little pies make for an ideal addition to any gathering, whether it’s a picnic, a birthday party, or a cozy family dinner. Their appeal lies not only in their delightful taste but also in their simplicity—offering the satisfaction of baking your own dessert without spending hours in the kitchen.

The use of fresh blueberries, which are bursting with flavor, is a highlight of this recipe. Combined with a hint of lemon juice and zest, the filling becomes irresistibly refreshing, making each mini pie a burst of joy with every bite. Plus, this recipe is vegetarian-friendly, allowing everyone to indulge without dietary concerns. If you’ve been searching for a unique yet easy dessert that showcases seasonal fruits, these mini blueberry pies are sure to impress your guests and provide a sweet ending to your meal.

Why You’ll Love This Mini Blueberry Pie Recipe

Easy to Make: Perfect for bakers of all skill levels, this recipe uses refrigerated pie crusts, making the process quick and accessible.
Delightfully Bite-Sized: Mini pies are perfect for portion control and make an excellent presentation at gatherings.
Fruity and Zesty: The combination of blueberries, lemon juice, and zest creates a refreshing filling that is truly mouthwatering.
Versatile Options: Enjoy them warm or cold, and garnish with ice cream or whipped cream for an extra treat.

Preparation Phase & Tools to Use

Before diving into the fun of baking, a little preparation goes a long way to ensure the process is smooth and enjoyable. Start by gathering all your ingredients, which include fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, refrigerated pie crusts, an egg, and some water. Also, dusting flour will be needed to avoid sticky situations when rolling out the dough.

For tools, you’ll need a 12-cup muffin tin to shape your mini pies, a 10-cm round cutter to create the pie bases from the dough, and a small bowl to mix the egg wash. Lastly, have a wire rack ready for cooling your masterpieces after they come out of the oven. With everything in place, you’ll be ready to create these delightful mini blueberry pies!

Ingredients

300 grams blueberries, fresh
100 grams granulated sugar
8 grams cornstarch
15 millilitres lemon juice
2 grams lemon zest
5 millilitres vanilla extract
2 refrigerated pie crusts
1 egg
15 millilitres water
Flour, for dusting

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 190°C (375°F). This is crucial for ensuring that the crusts puff up nicely and become golden brown when baking. While the oven heats up, prepare your muffin tin by lightly greasing each cup to prevent any sticking.

Step 2: Prepare the Blueberry Filling

In a mixing bowl, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently mix the ingredients together, taking care to coat the blueberries without smashing them. This mixture will ensure that the filling is both sweet and slightly thickened, preventing any overflow when baked.

Step 3: Roll Out the Dough

Lightly flour your work surface and roll out the refrigerated pie crusts. Using a 10-centimeter round cutter, carefully cut out 12 circles from the dough. Be sure to handle the dough gently to maintain its flaky texture. Reserve any scraps you may have left for the lattice topping.

Step 4: Form the Pie Shells

Gently press each dough circle into each cup of the muffin tin, ensuring the dough rises up the sides to form a mini pie shell. This step is crucial as it will hold all that delicious filling you’ve prepared! Make sure there’s enough dough at the bottom to support the blueberries without leaking.

Step 5: Fill with Blueberries

Spoon the blueberry mixture evenly into each pie shell, filling them generously but avoiding overfilling to prevent any spills during baking. The blueberries should be heaped nicely in the center for that classic blueberry pie look.

Step 6: Create the Lattice Top

Using the reserved dough scraps, roll out the leftover pie crust again and cut thin strips for your lattice design. Lay a few strips over each mini pie, creating a crisscross pattern that is both decorative and functional, allowing steam to escape while baking.

Step 7: Add the Egg Wash

In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the lattice top and the exposed crust edges. This will give your mini pies a beautiful golden sheen and enhance their visual appeal.

Step 8: Bake

Bake the mini blueberry pies in the preheated oven for about 18 to 20 minutes, or until the crusts are nice and golden and the filling is bubbling. Keep an eye on them to prevent overbaking and ensure a perfect result.

Step 9: Cool and Serve

Once baked, remove the muffin tin from the oven and let the mini pies cool for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before serving. This step is important to allow the filling to set and prevent burns from hot blueberries.

Variations

Protein: Add a touch of cream cheese to the filling for a richer taste.
Vegetables: For a savory twist, mix in some cooked, chopped rhubarb or a hint of cinnamon.
Spices: Enhance the flavor with a sprinkle of nutmeg or cardamom in the blueberry filling.

Cooking Notes

Ensure your blueberries are fresh and ripe for the best flavor.
If fresh blueberries are unavailable, frozen ones can be used – just make sure to thaw them and drain excess liquid before mixing with other ingredients.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream on top.
Pair with a dollop of whipped cream and a sprinkle of cinnamon for an extra treat.

Tips

Make sure to roll the pie crust thin enough to fit in the muffin tin while still being sturdy enough to hold the filling.
Experiment with different fruits; this recipe can easily be adapted for cherries, peaches, or even mixed berries!

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Nutritional Information

Calories: Approximately 150 per pie
Protein: 2 grams
Sodium: 100 milligrams

FAQs

Can I make these mini blueberry pies in advance?

Yes, you can prepare them in advance and store them in the refrigerator before baking. Bake them fresh when you’re ready to serve!

How do I store leftover mini pies?

Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for best results.

Can I use frozen blueberries?

Absolutely! Just make sure to thaw and drain them before using in the recipe to avoid excess moisture.

What do I serve with mini blueberry pies?

These pies pair beautifully with vanilla ice cream or whipped cream for a delightful dessert experience.

Conclusion

In conclusion, mini blueberry pies with a flaky crust offer a delightful way to showcase juicy berries in a charming format. They are easy to make, bursting with flavor, and perfect for any occasion. Whether you’re baking for a family gathering or just treating yourself, these mini pies will impress with their taste and aesthetic. We invite you to give this recipe a try and experience the satisfaction of homemade dessert. Feel free to share your own variations and creative ideas in the comments below. Happy baking!