Mini Blueberry Pies
Yummy and delicious bite sized treat with homemade pie Crust
Servings: 12
Calories: 559kcal
Ingredients
For Pie Crust
For BlueBerry Filling
- 2 cup Blueberries
- 1/8 cup Water
- 2 tbsp Sugar
- 1/2 tbsp Lemon Juice
- 1 tbsp Cornflour
Instructions
For Pie Crust
- Mix flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add the cold diced butter and pulse the mixture until coarse crumbs form. The mixture should remain dry and powdery.
- Add 6 - 7 Tbsp of cold water and pulse again just until moist clumps form. (Be careful not to add too much water to the dough)
- Gather dough together into a ball (it should not be smooth and DO NOT knead the dough)
- Cover with plastic wrap and refrigerate for 1 hour.
For Blueberry Filling
- In a pan add blueberries, sugar, lemon juice, water, and cook on low flame until sugar dissolved.
- Mix the cornflour in water and mix in the blueberries, cook again until thickened.
Assemble
- Preheat oven to 375° F 180 C.
- Roll the Dough use a 3 & 1/2 inch circle cutter to cut circles out of the pie dough. (Cut some star or heart or any shape you like and bake for 7 to 8 minutes or until golden brown)
- Take a muffin tin and place one circle in each opening.
- Add blueberries and bake mini pies until golden and juices are bubbling.
- Remove from the oven and immediately place a heart on top of each mini pies.
Nutrition
Calories: 559kcal | Carbohydrates: 90g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 234mg | Potassium: 141mg | Fiber: 4g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 5mg