Mini Blueberry Pies with Flaky Crust
Serves 10
15 mins prep
20 mins cook
40 mins Chill Time
75 mins total
These mini blueberry pies have a super flaky all butter crust filled with a jammy blueberry filling. They’re much faster to make than a large blueberry pie and are oh so cute! The blueberry filling has a touch of cinnamon and butter to really enhance the blueberry flavour. The pies have a bakery style crunchy top and are impossible to stop eating.
Blueberry Filling
Pie Crust
Blueberry Filling
The filling needs to chill completely before filling the pies so you can make this the day before and refrigerate.
Combine the sugar and cornstarch in a small saucepan. Add the blueberries, lemon juice, water, cinnamon, and salt, and heat on low heat stirring and smashing the blueberries until it comes to a simmer.
tbsp sugar
tbsp cornstarch
cup blueberries
tbsp lemon juice
tbsp water
tsp cinnamon
tsp sea salt
Simmer until thickened, for a minute or two. Take off the heat and add the butter, stirring until melted. Transfer into a non metal container and let cool to room temperature before refrigerating until completely chilled.
tbsp butter
Pie Crust
You can make the pie crust the day before as it needs to chill completely. Add the vinegar into the ice water and stir.
tbsp vinegar
cup ice water
Combine the flour and salt in a large bowl or food processor with blade attachment. Mix until incorporated.
cup all purpose flour
tsp sea salt
Add the frozen cubed butter into the flour and pulse or use a knife (or your fingers) to cut it in. Work quickly to not melt the butter. The texture should be like breadcrumbs with larger pea sized pieces.
cup unsalted butter
Add the vinegar water gradually, stirring or pulsing in between additions until it begins to form a very shaggy dough. I used ¾ of the mixture.
Turn the dough out onto a floured surface and flatten the dough into a disk with your hands. Press any dry bits into the dough. Fold in half, flatten, and fold again. Cut in half and form two disks. Wrap each in plastic wrap and refrigerate for at least 30 minutes (or overnight).
Assembly
Roll out one disk of dough on a lightly floured surface to ⅛” thick. Cut out ten 4” circles using a cookie cutter or the bottom of a glass. Set aside onto a sheet lined with parchment paper.
Spoon a tablespoon of chilled blueberry filling into the middle of each circle.
Add the rest of the dough into the second disk of dough and roll it out to ⅛” thick. Use a pizza cutter or knife to cut strips of dough in various thicknesses. Make a lattice by overlapping the strips of dough, weaving them in and out. Press down lightly onto the lattice so that it holds together.
Using the same circle cutter, cut out 10 circles of the lattice. Use a spatula to carefully transfer the lattices onto each filled circle of dough.
Use a fork dipped in flour to seal the edges of the pies. Pop the pies into the freezer for 10 minutes.
Preheat oven to 190°C (375°F). Whisk together the egg and milk to form an egg wash.
egg
tbsp milk
Brush the egg wash over the chilled pies and sprinkle with coarse sugar. Bake for 20-25 minutes or until they are golden brown and the bottoms are crispy. Do not overbake because the filling will begin to bubble out of the pies.
tbsp coarse sugar