Mini Blueberry Pies
Mini blueberry pies are bursting with juicy blueberries and tangy lemon curd tucked into a flaky pie crust. The perfect summer pie recipe, these blueberry hand pies are a cinch to make with just a few simple ingredients. Plus, you can customize them with any cookie cutter shape you love. They’re adorable and delicious -- and taste great with a scoop of vanilla bean ice cream.
1 ½ cups blueberries 2 tablespoons sugar 1 tablespoon corn starch 1 teaspoon lemon zest 1 teaspoon cinnamon 2 store-bought pie dough rounds 5 tablespoons lemon curd ¼ cup egg whites 1 tablespoon almond milk white sugar for sprinkling over the pies
Preheat the oven to 425. Prepare a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the blueberries, sugar, cornstarch, lemon zest, and cinnamon. Set aside. Roll out the pie dough circles and cut them into your desired shape. Reroll out the scraps with a rolling pin. You should be able to get enough cut-outs to make at least 10 mini blueberry pies. Arrange half of the dough cut-outs onto the baking sheet. Place ½ tablespoon of lemon curd in the center of each one. Top with one heaping tablespoon of the blueberry mixture. Dip your finger in water and run it around the edges of the bottom crust cut-out. Place a cut-out on top and press it down to seal. Crimp the edges with a fork. Brush each pie with a mixture of egg whites and almond milk and sprinkle with sugar. Cut slits on the top of each pie to vent. Bake for 15-20 minutes or until golden brown. Place pies on a rack to cool completely.
Calories: 221 kcal Carbohydrates: 30 g Protein: 3 g Fat: 10 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Sodium: 180 mg Potassium: 61 mg Fiber: 2 g Sugar: 12 g Vitamin A: 13 IU Vitamin C: 2 mg Calcium: 12 mg Iron: 1 mg