Description
Delightful mini blueberry pies with a flaky crust and juicy filling, perfect for sharing and celebrating.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pie crust (store-bought or homemade)
- Optional: sprinkle of cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix blueberries, granulated sugar, brown sugar, cornstarch, and lemon juice.
- Roll out the pie crust to 1/8-inch thick and cut circles using a 4-5 inch cutter.
- Place circles in a greased muffin tin and fill with blueberry mixture.
- Top with additional crust cutouts.
- Bake for 20-25 minutes until golden brown and bubbly.
- Cool and serve warm, optionally with whipped cream or ice cream.
Notes
For a vegan option, substitute butter with coconut oil and use maple syrup. Let the filling sit for 10 minutes before filling crust for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: blueberry pies, dessert, summer treats, easy baking, family recipes