Is there nothing more American than blueberry pie? Mini blueberry pies are a favorite of mine to make as they’re perfect for sharing! Blueberries bring up memories of the 4th of July for me. As a kid on the 4th I would always make a dessert. Summer was always a time where I’d experiment with baking. I basically taught myself to bake. I started off baking because I have a sweet tooth and my mom wasn’t a baker, so it was a way for me to make something sweet and get creative.
If you’re crafty like me, you’ll appreciate that you can get creative and make all sorts of designs for the top crusts. Read on for the recipe for these mini blueberry pies with video instructions included.
- 4 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- 3 tablespoons cold unsalted butter, cut into small pieces
- Pate Brisee
- 1 large egg yolk, lightly beaten
- Make the pie dough according to the Pate Brisee recipe.
- On a lightly floured surface, roll out one chilled pie dough disc. The dough should be about 1/8 an inch thick. Using a 3-inch circle cutter (I used a glass), cut out circles from the dough. Place circles in a muffin tin and press each cutout onto the bottom and up the sides of each cup. Make sure you’re using a non-stick muffin tin. Chill dough until firm (about 20 minutes).
- Gather up remaining scraps of dough and form in to a ball. Flatten the ball of dough in plastic wrap and refrigerate. Once dough is chilled repeat process of rolling out and cut remaining individual pie crusts.
- Roll out second chilled pie dough disc. Cut smaller circles (or you can use a cookie cutter of your choosing). These will be for the top crusts. Set on a separate tray and chill until you’re ready to use.
- Preheat oven to 400 degrees.
- In a medium bowl, stir together blueberries, sugar, cornstarch, lemon juice and lemon zest.
- Fill the chilled pie doughs with the blueberry mixture. Dot the blueberry pies with pieces of the cold butter. Place the smaller dough cut outs on top.
- Brush the top crusts with the egg yolk. Make sure the yolk doesn’t pool. Refrigerate for 30 minutes.
- Once chilled, bake pies until the crusts are brown and the fillings are bubbling, about 25 minutes. Once pies are finished baking, let them cool slightly in the muffin tins before removing. Remove the pies and transfer to a wire rack so they can cool completely.
What treats do you plan on making for the Fourth of July? Do you have a go-to like I do?