Description
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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 100 mg
- Protein: 2 g