Description
Delightful mini blueberry pies with flaky crusts and a sweet blueberry filling, perfect for any occasion.
Ingredients
Scale
- 1 cup blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pie crust (homemade or store-bought)
- Vanilla ice cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt in a saucepan. Cook over medium heat until the mixture thickens, stirring frequently.
- Roll out your pie crust and cut it into circles to fit into a muffin tin.
- Press the crust into the muffin tin cavities and fill each with the blueberry mixture.
- Bake for 20-25 minutes, or until crusts are golden brown.
- Allow the pies to cool slightly, then serve warm topped with a scoop of vanilla ice cream.
Notes
For best results, use fresh blueberries. You can substitute them with other berries if desired. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg