Description
Delightful mini blueberry pies with a sweet and tangy filling encased in flaky crust, perfect for snacking or gatherings.
Ingredients
Scale
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package of pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently mix until well coated.
- Roll out the pie crust and cut out circles to fit into a muffin tin.
- Spoon blueberry mixture into each crust, filling generously. Roll out more crust for tops and seal the edges.
- Beat egg with milk to create egg wash. Brush over the pie tops.
- Bake for 20-25 minutes until golden brown and bubbly.
- Cool the pies in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, optionally with ice cream or whipped cream. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg