Blueberry Mini Pies


These mini blueberry pies are pies you can hold in your hand! They have flaky pie crust with lattice work on top. In the middle is a blueberry pie filling with  cinnamon.


STEP 1: In a food processor, blend flour, sugar, and salt. Add in cubed butter and pulse until pea-sized. Add a little bit of ice water until dough forms. 

STEP 2: Place pie dough on cling wrap. Use the wrap to form dough into a ball. Split the dough in half and wrap in cling wrap. Flatten into a disc and chill 30 minutes.

STEP 3: Blueberry Filling. Over medium heat in a saucepan, stir together blueberries, cornstarch, sugar, lemon juice, cinnamon, and salt. 

STEP 4: Crush blueberries with the back of the spoon. Cook until thickened then cool completely.

STEP 5: Roll one dough balls and cut  with a 3.5 inch biscuit cutter. Place on a prepared cookie sheet. Chill. Roll and cut the other dough ball. Cut with a 4 inch biscuit cutter.

STEP 6: Scoop 1/2 Tablespoon of filling onto smaller circle. Cut the 4 inch circles into strips. Lay them out and weave into lattice. Chill.

STEP 7: Brush egg wash over the pies and top with course sugar. Bake 20-24 minutes until golden.