These mini blueberry pies are the perfect handheld treats for any occasion. I promise they are as easy and as sweet as pie!
- 2 roll-out pie crusts
- 1 pint fresh blueberries
- 1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 2 tsp fresh lemon juice
- 1 egg
- Large sugar sprinkles
Pre-heat your oven to 350°.
Rinse your blueberries then place them in a pan on the stove top along with 1/2 cup water, sugar, cornstarch, and lemon juice. Cook at medium-high heat stirring frequently, making sure blueberries aren’t sticking to the bottom.
When the blueberry mixture begins to boil, continue to stir and turn to low heat for an additional 2-3 minutes. When the mixture has thickened, remove from heat and set aside.
Roll pie crusts out on a clean countertop. Using a circular object, cut out small circular pieces of pie crust. I used the outer top of a small mason jar.
Line a cookie sheet with parchment paper and place half of your mini circular pie crusts on top.
Scoop out about 1 Tbsp of the blueberry mixture onto the center of each mini pie crust.
Whisk the egg in a small dish to use as egg wash. Brush the egg wash around the edges of the mini pies (this will help to seal the top and bottom crusts together). Place the leftover mini pie crust circles on top of the first crusts.
Using a fork, press down the edges of the pie crusts to seal them together and to seal in the blueberry filling.
If desired, make tiny decorative marks in the center of your pies. I like making 4-5 little cuts in the center resembling a star.
Use the egg wash once more and brush it lightly on top of each mini pie. Sprinkle your large sugar granules on the top of each pie.
Bake in the oven for 12 minutes at 350°.
Enjoy (preferably with a little vanilla ice cream)!