Oh yea! Who wants pie? I’m not ashamed to admit that I’m always in the mood for pie. When it comes to it, lately, I’ve been a little more of a traditionalist. Apple. Hence the apple tart recipe I posted a few weeks back. So, I’ve started branching out slowly by making these cute little blueberry pies. They are little gems of sweet goodness. The recipe is just how I like it, simple and easy.
So a few more things. Since I started posting more recipes I’ve been getting a lot of questions about cooking and baking. Let me begin by saying that I’m not an expert by any stretch of the imagination. I was actually a little hesitant and intimidated at first. I always had this notion that it would never be just as good as what I could buy at the grocery store or local bakery. After a little bit (a lot a bit) of experimenting, I found that it was easier than I thought. Delicious, home-made food (or semi home-made), can be easy to make. Take this recipe for example, there is very little baking actually involved, 15 minutes tops. And, the pre-made pie crust (this is the semi-home-made part) is also a huge time saver. With few ingredients, just like in my apple tart recipe, it makes for a quick sweet treat with juicy blueberries taking center stage.
Mini Blueberry Pies
- 1 package of pre-made-pie crust (2 pies crusts)
- 3/4 cup of sugar
- 3 tablespoons of cornstarch
- 1/8 teaspoon of salt
- 1 cup of water
- 4 cups of fresh blueberries
- 1 tablespoon of butter
- flour as needed
- lemon zest (optional)
- Preheat oven to 450 degrees
- Open pre-made pie crusts, unroll both, and if needed lightly sprinkle with flour and use a rolling-pin even out pie crust, cut into circles about 2 inches wider than your cupcake pan openings.
- Grease cupcake or muffin pan generously, line pan with pie crust dough, fold over the dough edges and crimp, prick the bottoms and sides with a fork.
- Bake for about 8 minutes covered with foil, remove foil and bake another 4 to 6 minutes, then cool on a wire rack (keep an eye on them as they can burn quickly)
- In a medium saucepan combine sugar, cornstarch, and salt (a pinch of lemon zest is optional). Stir in the water, add 1 to 1.5 cups of blueberries, and cook stirring over medium heat until thickened.
- Take it off the heat and stir in the remaining berries and butter.
- Make sure you cool this blueberry mixture completely. Then, pour into pies shells.
- You can serve these immediately if you like. It is best to refrigerate for at least an hour up to over night.
- Makes about 10 -12 mini blueberry pies
SHOP THE POST
Enjoy! Buen Provecho!