Mini Blueberry Pies Flaky Crust (Print-Friendly Version)
Bite-sized blueberry pies with golden crust and bright, tangy filling. Perfect for parties or summer snacking.
# Ingredients You'll Need:
→ Filling
01 -
300 grams blueberries, fresh
02 -
100 grams granulated sugar
03 -
8 grams cornstarch
04 -
15 millilitres lemon juice
05 -
2 grams lemon zest
06 -
5 millilitres vanilla extract
→ Crust and Assembly
07 -
2 refrigerated pie crusts
08 -
1 egg
09 -
15 millilitres water
10 -
Flour, for dusting
# How to Make It:
01 -
Preheat oven to 190°C. Lightly grease a 12-cup muffin tin.
02 -
Combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a bowl. Mix gently until blueberries are evenly coated.
03 -
Roll out refrigerated pie crusts on a lightly floured surface.
04 -
Using a 10-centimetre round cutter, cut 12 circles from the dough. Reserve dough scraps for lattice.
05 -
Gently press each dough circle into a muffin tin cup, ensuring the dough rises up the sides to create shells.
06 -
Spoon the blueberry mixture evenly into each prepared shell.
07 -
Roll out remaining dough. Cut thin strips and arrange over each mini pie in a lattice pattern.
08 -
In a small bowl, whisk together egg and water. Brush the lattice and exposed crust with the egg wash.
09 -
Bake for 18 to 20 minutes or until crusts are golden brown and filling is bubbling.
10 -
Let pies cool in tin for 10 minutes. Transfer to a wire rack and cool completely before serving.
# Extra Information:
01 -
Allowing the pies to cool fully ensures the filling sets and makes removal from the tin easier.