Mini Blueberry Pies Recipes
BLUEBERRY MINI PIES
These Mini Pies are totally adorable and super easy to create in your own kitchen. Top with blueberries and you'll have a beautiful dessert that is perfect for pleasing a crowd!
Provided by Michelle
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
- pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
- circle in a muffin tin.
- In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
- your blueberry mixture and dot it with butter.
- Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
- before taking them out of the muffin tin.
Nutrition Facts : Calories 95 kcal, Carbohydrate 15 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MINI BLUEBERRY PIES
These mini blueberry pies are not only cute, but they are easy to make and delicious too. With a butter-crisp puffed pastry crust and juicy blueberry filling, you can't go wrong with these little beauties.
Provided by MarthaStewartWanabe
Categories Tarts
Time 45m
Yield 8 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
- In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
- Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
- With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
- Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
- Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.
Nutrition Facts : Calories 246.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 7.6, Sodium 102.4, Carbohydrate 26.5, Fiber 1.4, Sugar 9.8, Protein 2.8
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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- Next, slowly stream in half the water, and pulse the dough a few times to bring it together. Stream in the remaining half of the water and pulse the dough until it comes together in a ball.
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- Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.
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