MINI BLUEBERRY PIES
SIMPLE AND CUTE INDIVIDUALLY PORTIONED BLUEBERRY PIES WITH A HINT OF LEMON.
SKILL LEVEL: BEGINNER | QUANTITY: 4 5” PIES
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
2 stick | Unsalted Butter
2 ½ cups | All-purpose Flour (plus more for rolling out pie dough, about ¼ cup)
½ teaspoon | Kosher Salt
⅓ cup | Granulated Sugar
1 tablespoon | Cornstarch
2 ½ cups | Fresh Blueberries
1 large | Lemon
KITCHENWARE:
4 5-inch Round Pie Pans
2 Large Mixing Bowls
Measuring Spoons & Cups & Rolling Pin
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
After parbake, make sure you remove the pie weights or dried beans and parchment paper once it is cool enough to handle. Leaving for extended time will create moisture and sogginess.
Remaining pie dough can be used to make a fancy lattice pattern, other fun designs or even a few more mini pies!
*Dependent on the temperature of your home
BAKE
HOMEMADE PIE DOUGH:
2 ½ cups | All-purpose Flour
½ teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
6 tablespoons | Water (iced)
BLUEBERRY FILLING:
2 ½ cups | Fresh Blueberries
⅓ cup | Granulated Sugar
1 tablespoon | Cornstarch
1 tablespoon | Fresh Lemon Juice
1 tablespoon | Lemon Zest
Start here if making homemade pie dough:
Combine flour and salt in a large mixing bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Divide dough in half, shape each half into a rectangle, wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Remove doughs from fridge. Lightly flour surface and roll out doughs into circles that are about ¼-inch thick and you can get 4 8-inch diameter circles that fit into your 5-inch pie pans. Make sure to rotate and flip your doughs and re-flour your surface and rolling pin to avoid sticking. Transfer to pie pans, cut off overhanging crust, generously prick bottom and sides with fork and crimp edges to create desired pattern or use scraps to create decorations. Chill in the fridge for 30 minutes.
Preheat oven to 425° F and place rack in lower ⅓ of the oven. Once pie doughs have chilled, cut a square of parchment paper, about 7x7-inches. Place over pies and fill with pie weights or dried beans. Parbake pie for 15-18 minutes until crust is a light golden brown. Remove and allow to come to room temperature. Remove pie weights or dried beans and parchment paper.
Keep oven at 425° F.
Make filling by mashing half of the blueberries with the large fork in a large bowl. Add sugar, cornstarch, remaining whole blueberries, lemon juice and lemon zest. Gently mix to combine.
Evenly distribute filling between parbaked pies and bake for 20-28 minutes until filling is bubbling and has thickened. Let cool at least 10 minutes before removing and serving.
Store leftovers in plastic wrap or airtight container at room temperature.
