Blueberry Pie

Mini Blueberry Pies with Buttery Pie Crust Tops

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For the crust: 


For the filling: 


For brushing: 


  1. To make the crust, add flour, salt and sugar to a food processor and pulse a few times to combine. 
  2. Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
  3. With the motor running, pour iced water and pulse a few times until the dough just forms into large clumps. 
  4. Turn out the dough onto a floured surface and gently knead until it comes together.
  5. Flatten the dough into disk. 
  6. Wrap disc with plastic wrap and refrigerate for at least 2 hours. 
  7. Add the blueberries, sugar, flour, lemon zest and cornstarch to a bowl and stir to combine. 
  8. Set aside. 
  9. Preheat oven to 375ºF.
  10. Lightly grease a muffin pan. 
  11. On a lightly-floured surface, roll out disk until it is 1/4 inch-thick.
  12. Use a 4-inch biscuit cutter to cut out circles of dough. 
  13. Re-roll any scraps to make more circles. 
  14. Press each circle into a muffin tin.
  15. Divide the blueberry filling between the pies.
  16. Dot the blueberries with butter. 
  17. On a lightly-floured surface, roll out the remanning dough until it is 1/8 inch-thick.
  18. Use a star cookie cutter to cut out stars of dough. 
  19. Press the stars on top of the pies.
  20. Brush the stars with beaten egg. 
  21. Bake in preheated oven for 30-35 minutes or until golden.

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