Wild blueberry hand pies
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Here’s a wonderful way to sweeten up summer parties. Portion-control is a snap since everyone gets their own mini pie.
Ingredients
Cooking spray
4 spray(s)
Unbaked refrigerated pie crust
7 oz, or homemade
Frozen wild blueberries
3 cup(s), fresh blueberries or defrosted, unsweetened
Turbinado sugar
3 tbsp(s)
Lemon zest
1 tsp(s), (plus extra for garnish)
Fresh lemon juice
1 tsp(s)
Table salt
1 pinch(es)
Cornstarch
1 tbsp(s)
Fresh mint leaves
1 tbsp(s), chopped (optional)
Instructions
1
Preheat oven to 425°F (218°C). Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-inches on bottom)
2
Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides.
3
Toss together blueberries, sugar, lemon zest, lemon juice, salt and cornstarch in a bowl; spoon evenly into crusts.
4
Bake until crusts are browned and top is bubbly, 20 minutes. Let cool completely before removing from pan.
5
Store at room temperature until ready to serve. Serve garnished with lemon zest and fresh mint (optional).
6
Serving size: 1 mini pie
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