Mini Blueberry Pies with Buttery Pie Crust Tops
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 1x
Scale
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 tbsp sugar
- pinch of salt
- 7 oz cold butter, cut into ½ inch cubes
- 4 tbsp cold water or as needed
For the filling:
- 2 cups blueberries, fresh or frozen
- 1 tbsp flour
- 1 tsp cornstarch
- 3 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp unsalted butter
For brushing:
- 1 egg, lightly beaten
Instructions
- To make the crust, add flour, salt and sugar to a food processor and pulse a few times to combine.
- Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
- With the motor running, pour iced water and pulse a few times until the dough just forms into large clumps.
- Turn out the dough onto a floured surface and gently knead until it comes together.
- Flatten the dough into disk.
- Wrap disc with plastic wrap and refrigerate for at least 2 hours.
- Add the blueberries, sugar, flour, lemon zest and cornstarch to a bowl and stir to combine.
- Set aside.
- Preheat oven to 375ºF.
- Lightly grease a muffin pan.
- On a lightly-floured surface, roll out disk until it is 1/4 inch-thick.
- Use a 4-inch biscuit cutter to cut out circles of dough.
- Re-roll any scraps to make more circles.
- Press each circle into a muffin tin.
- Divide the blueberry filling between the pies.
- Dot the blueberries with butter.
- On a lightly-floured surface, roll out the remanning dough until it is 1/8 inch-thick.
- Use a star cookie cutter to cut out stars of dough.
- Press the stars on top of the pies.
- Brush the stars with beaten egg.
- Bake in preheated oven for 30-35 minutes or until golden.
Find it online: https://nurturedhomes.com/blueberry-pie