Blueberry Pie Recipe

Ahh, yum: blueberry pie… just like how grandma used to make it. I decided to go for something classic for this week’s dessert.

I really do love pie: I love preparing it, decorating it, and eating it. Handpies are the best because they make for some great snacks (and sort of guilt-free?).

The filling of blueberry pie is so simple but I think that’s what makes it so good. I like using wild blueberries for miniature pies because in ratio, they’re the perfect size for such small crust servings.

What’s your favorite pie? Let’s talk about it in the comments below!

Ingredients:

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

Directions:

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 the pie crust is golden. Be sure the pies are cool and set before taking them out of the muffin tin.