- easy & flaky -
These mini blueberry pies have a super flaky all butter crust filled with a jammy blueberry filling. They're so much faster to make than a full sized pie!
These pies are filled with a homemade blueberry filling with a hint of cinnamon that really lets the blueberry flavour shine through!
The most important tip is to flatten and fold the pie crust a few times before chilling to get lots of flaky layers.
what you will need:
– 2 tbsp sugar – 1 tbsp cornstarch – 1 ½ cup blueberries (fresh or frozen) – 2 tbsp lemon juice – 1 tbsp water – ¼ tsp cinnamon – ⅛ tsp sea salt – ½ tbsp butter – 2 ½ cup all purpose flour (300g) – ¼ tsp sea salt – 1 cup unsalted butter – 1 tbsp vinegar – 1 cup ice water – 1 egg – 1 tbsp milk – 1 tbsp coarse sugar
Cut butter into flour until mixture resembles coarse breadcrumbs with larger pea sized pieces.
Add vinegar water just until it starts to clump together and resemble a dough.
Flatten the dough into a disk with your hands. Fold in half, flatten, and fold again. This process is going to make all those tender flaky layers. Chill for at least 30 minutes.
Roll out one disk of dough on a lightly floured surface to ⅛” thick. Cut out 10 circles using a cookie cutter or the bottom of a glass. Set aside.
Roll out the rest of the dough. Use a pizza cutter or knife to cut strips of dough in various thicknesses.
Make a lattice by overlapping the strips of dough, weaving them in and out. Cut out circles for the tops.
Carefully transfer the lattices onto each filled circle of dough. Use a fork dipped in flour to seal the edges. Pop the pies into the freezer for 10 minutes.
Brush egg wash over the chilled pies and sprinkle with coarse sugar. Bake at 190°C (375°F) for 20-25 minutes or until they are golden brown and the bottoms are crispy.
The ultimate mini blueberry pies for fall or Thanksgiving!
swipe UP for the full recipe with all the tips!