Mini Wild Blueberry Cream Pies Recipe 445

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BLUEBERRY MINI PIES



Blueberry Mini Pies image

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

Ready-made pie crust (to make this pie extra quick (you can also opt for the ready-made pie)
crust that's already in mini-pie sizes)
Flour for rolling
2 cups frozen blueberries (thawed)
1 tsp cornstarch
¼ cup sugar
Juice of one lemon
2 tbsp butter

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

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

MINI WILD BLUEBERRY CREAM PIES RECIPE - (4.4/5)



Mini Wild Blueberry Cream Pies Recipe - (4.4/5) image

Provided by á-177220

Number Of Ingredients 15

For the Crust:
Don't forget, Wild Blueberries are available year round in the freezer section of your grocery store so you don't have to wait until summer time to make these delightful little pies!
Mini Wild Blueberry Cream Pies Picture New Recipe
Ingredients
1 cup Medjool dates
1 cup chopped walnuts
1/2 cup fresh rolled oat
1/8 tsp sea salt
For the Filling:
2 cups frozen Wild Blueberries
1 cup whipping cream
2 teaspoons vanilla extract, divided
2 Tbsp Confectioner's sugar
8 oz Mascarpone cheese
8 oz Greek Yogurt

Steps:

  • Preparation Place cupcake liners into a 12-count cupcake tin. Set aside. Using your food processor, combine the dates, walnuts, oats and salt and process until a coarse sand-like texture forms. You should be able to squeeze the mixture in your hand and have it stick together. Once ready, place about one tablespoon of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside. Using a hand or stand mixer, make the filling by first whipping the cream. Once small peaks form, add the confectioner's sugar and 1 tsp. vanilla and whip again on low until combined. Remove cream from the mixer bowl and set aside. To the bowl add the mascarpone cheese, Greek yogurt, and 1 tsp. vanilla. Whip until well combined. Once well combined, fold in the whipped cream and the frozen Wild Blueberries using a silicone spatula working from the bottom of the bowl and combine well. Scoop out enough filling to fill each cupcake tin (you may have a bit left over). Place in freezer until ready to eat, allowing 10-15 minutes to thaw. Store leftover pies in the freezer.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

MINI BLUEBERRY PIES RECIPE - (4.4/5)



Mini Blueberry Pies Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 6

3 cups fresh blueberries, washed and dried on paper towels
1/2 cup sugar
1/4 cup flour
Zest 1/2 lemon
3 tablespoons heavy whipping cream
4 unbaked pie crusts (store bought or homemade - I used Pillsbury refrigerated crusts)

Steps:

  • Preheat oven to 375°F. Lightly grease the cups of a standard 12-cup muffin pan. Set aside. In a mixing bowl, whisk together the sugar, flour and lemon zest. Add blueberries and gently toss to coat with the flour mixture. Stir in the whipping cream. Set aside. Using a biscuit cutter or a similar size drinking glass, cut out 24 circles out of the pie crusts. Using a rolling pin, lightly roll out 12 of the circles large enough to fit on the bottom and up the sides of the muffin cups. Gently position a rolled out circle in each of the muffin cups. Fill the cups with blueberry mixture. Place one of the remaining 12 (unrolled) dough circles on the top of each mini pie, covering the filling. Press the edges down slightly to seal the crusts. With the point of a sharp knife, cut a tiny hole or "X" in the tops of the crusts for a steam vent. Sprinkle tops with a little sugar, if desired. Bake for about 20 minutes or until crusts are golden brown. Cool pies in the pan on a wire rack. Remove pies by running a knife around the edges of pies to loosen, then pop them out.

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