It’s a muffin. Only it’s a pie. A miniature pie. With blueberries inside!
They’re muffin tin blueberry pies. The floor is open for suggestions of clever names.
Mini Blueberry Pies
Yield: 1 dozen pies
- 1 recipe for double pie crust dough (or purchase pre-made)
- 1/2 cup sugar
- 3 Tbs. corn starch
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 4 cups blueberries
1. Preheat your oven to 425 degrees. Prepare your pie dough, and divide it into thirds. You will use 2 of the thirds for the cups, and one third for the tops.
2. Butter a standard sized muffin tin, and dust with flour.
3. Roll out one third of the crust dough, keep the remaining thirds in the fridge. Roll out the dough to be pretty thin. Think thinner than your ordinary pie dough. If you leave it too thick, you won’t have as many pies at the end of your efforts.
4. Once it is rolled, use a bowl and cut 5-6 inch circles.
5. Place each circle in a cup of the muffin tin, and press to the sides. Trim the edges. Re-roll excess dough and continue until all 12 pies are created (using one of the remaining thirds in the fridge).
7. Fill each cup with blueberries so it is level with the top of the tin. Do not overfill!
8. With the remaining third of dough, make lids for each mini pie (EDIT: a biscuit cutter will work great!). Seal the edges with a fork. Whisk one egg, and brush the top of each to add a glaze. Cut an X in the top to allow a vent.
Good luck rationing this delightful dessert!