Mini Blueberry Pies in Muffin Tins
A recipe for mini blueberry pies in muffin tins calls for a few key ingredients, including blueberries, lemon juice, sugar, and cornstarch. You can make a homemade pie crust or use a store-bought one.
Servings: 7
Equipment
- 1 Mixing Bowl
- 1 Muffin Tin
- 1 Small bowl
- 1 Basting brush
Ingredients
- 2 Pie crusts
- 1 Pint Blueberries
- 1 1/2 Tablespoon Sugar
- 1 Teaspoon Cornstarch
- 1/2 Teaspoon Cardamom (or cinnamon)
- 1/2 Teaspoon Salt
- 1 Tablespoon Lemon juice
- 1 Egg
- 1 Teaspoon Coarse sugar
Instructions
- Preheat oven to 375 degrees. If your pie crust is in the refrigerator, allow it to come to room temperature for about 15 minutes. Cut your pie crusts into 14 2-inch circles using a cookie cutter. (You may also use store-bought mini pie crusts that are already perforated into muffin-tin sizes.)
- Place pie crusts into muffin tins, pressing the dough against the tin. You can pre-grease your muffin tins or use cooking spray, but that is typically not necessary because the pie crust has ample grease already.
- In a mixing bowl, add blueberries and the dry ingredients and lemon juice. Gently fold the mixture until the dry ingredients are combined.
- Divide the mixture evenly between the pie crusts, using a spoon.
- Top the pie crusts and blueberry mixture with another pie crust, pinching the edges together to seal the mixture inside. Then, crimp the edges and slit the top with four small slits. (You can also use a weave topping or another pie crust shape as a topping.)
- In a small bowl, beat the egg and add 1 tablespoon of water to create an egg wash. Brush any exposed pie crust with the egg wash using the basting brush. Sprinkle with coarse sugar.
- Bake mini blueberry pies in muffin tins in the oven at 375 degrees for 15 to 17 minutes, or until the crust is golden and the mixture is bubbling.
- Allow the pies to cool for at least five minutes. Mini blueberry pies in muffin tins can be served hot or at room temperature.