- 4 spray(s) cooking spray
- 7 oz refrigerated pie crust, unprepared, (or homemade)
- 3 cup(s) fresh blueberries, or defrosted unsweetened frozen wild blueberries
- 3 Tbsp sugar
- 1 tsp lemon zest, (plus extra for garnish)
- 1 tsp fresh lemon juice
- 1 pinch table salt
- 1 Tbsp cornstarch
- 1 Tbsp fresh mint leaves, chopped (optional)
Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-inches on bottom)
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.
Toss together blueberries, sugar, lemon zest, lemon juice, salt and cornstarch in a bowl; spoon evenly into crusts.
Bake until crusts are browned and top is bubbly, 20 minutes. Let cool completely before removing from pan.
Store at room temperature until ready to serve. Serve garnished with lemon zest and fresh mint (optional).
Serving size: 1 mini pie