Mini Blueberry Pie

An older lady I know was celebrating her birthday this week, and she had casually mentioned that pie was her favorite dessert. “What kind?” I asked. “Oh…any kind,” she replied.

Since I had about a half gallon of blueberries in the refrigerator, blueberry pie it was. And I thought it would be fun to make mini pies, so I found mini pie pans (about 3″) at the little kitchen store.

Using my pie crust recipe from yesterday, I got started. Note: This recipe makes three mini pies. If you want to make one large pie, double the pie crust recipe and adjust to 4 C. blueberries and 1/2 C. plus 2 T. sugar.

Mini Blueberry Pies
Single Oil Pastry Crust, split to form three tops and three bottoms for the mini pie pans.
2 1/2 C. fresh blueberries
1/3 C. sugar
2 T. flour
dash cinnamon
dash nutmeg (freshly ground, if available)

Line bottom of pie pans with crust. In a separate bowl, combine blueberries, sugar, flour, cinnamon and nutmeg until berries are well coated. Spoon 3/4 C. mixture into pie pan. In top crust, use a cookie cutter or knife to vent, the place on top of pie. Look at those berries peeking through. Mmmm.

Using your thumb, forefinger and middle finger, pinch the edges to form a scallop. It’s easy! One hand. Don’t worry if it isn’t perfect. This isn’t culinary school, and I think a rustic edge adds to the homemade charm. Or at least that’s what I’m telling myself.

Bake at 375 degrees for 25 minutes, until crust is golden and the insides are bubbling.

Enjoy!