Recipe: Blueberry Mini Pies

As I prepare to head back to work officially on Monday, 

I have come to terms with the fact that I would be perfectly 

happy and fulfilled staying home and baking all day every day. 

I would also probably be a much larger person. 

It would be worth it. 

The other day I made these to take to a baby shower. 

The hostess had the genius idea to do a bunch of bite-sized desserts 

(it makes you feel much less guilty when desserts are mini, doesn't it?). 

The couple had maternity photos taken at a blueberry farm 

so the filling here was an obvious choice. 

Since one person on Instagram asked for the recipe (hi, Jill!) 

and I found it was a bit difficult to explain in comment format, 

I figured it would be something suitable for the ol' blog. 

So, without further rambling, I give you...

Blueberry Mini Pies

(makes about two dozen 2.5 inch pies) 

Ingredients: 

Pie dough* 

3 cups blueberries 

1/2 cup sugar

2 tablespoons cornstarch 

1/4 teaspoon cinnamon

pinch of salt

1 egg

* I used (and highly recommend) Deb's "All butter really flaky pie dough" recipe. 

To make the crusts: 

Take half of the cold dough out of the fridge and roll it out 

to about 1/8 inch thick. The shape is not important. 

Use a 2.5-inch round cookie cutter to cut as many circles 

from the dough as you can and place them in a single layer 

on a piece of parchment paper on a baking sheet. 

Return the leftover dough and the cut pieces to the fridge 

and repeat the process with the other half of the dough. 

Repeat the process once more by collecting the scraps 

and rolling them out (basically get as many circles out of the

dough as you can and have an even number by the end). 

Use a small shaped cookie cutter (or just make little slits with a knife) 

in half of the circles you cut out (these will be the tops). 

Return all of your circles to the fridge to stay cold. 

To make the filling: 

In a medium sized bowl, combine the sugar, cornstarch, 

cinnamon and salt. Lightly toss the blueberries in the mixture to coat. 

To assemble the pies: 

Preheat the oven to 375 degrees F. It helps to continue 

using the parchment paper as a liner on the baking sheets. 

Pull the bottom circles out of the fridge. Place a spoonful of the filling 

in each one (not too much, I ended up with about 6-8 berries each). 

Pull out the top circles from the fridge. Working with one top and 

one bottom at a time, moisten the edges of one top piece and one 
bottom piece using a pastry brush and water. Position the moistened 
edges of the top piece onto the bottom piece and press gently to seal. 

Use a fork to carefully press the edges together. 

Repeat this process until all of your pies are assembled. 

To bake the pies:

In a small bowl, beat the egg. Use the pastry brush to lightly 

coat each pie with the egg wash. Bake them for about 25 minutes 

or until crust is golden brown and blueberry juices are bubbling. 

Allow them to cool completely on a wire rack. 

These make a nice portable pie that is perfect 
for parties, picnics, or just little bites to treat yo' self!