Mini Blueberry Pies

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and diced – 1/4 cup granulated sugar – 2-3 tablespoons ice water

For the Blueberry Filling: – 2 cups fresh blueberries – 1/3 cup granulated sugar – 1 tablespoon cornstarch – 1/2 teaspoon lemon zest – 1 tablespoon lemon juice

Instructions: Pie Crust: 1. In a food processor, combine the flour, cold diced butter, and sugar. Pulse until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be careful not to overmix.



Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

1. Preheat your oven to 375°F (190°C). 2. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter, cut out circles that will fit into your mini pie pans.

Press the dough circles into the mini pie pans, trimming any excess. If you'd like, you can crimp the edges with a fork or your fingers.