mini blueberry lattice pies.

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Recently featured on The Feed Feed Mini Dessert Feed!

In honor of National Pie Day, I made these super cute, mini, blueberry lattice pies!  They’re perfect for a sweet treat, eaten alone or topped with vanilla ice cream.  For this recipe, I used already prepared pie dough, which made it really easy to assemble!  I usually like making everything from scratch when I bake, but pie dough is something that I haven’t had a lot of practice with!  Prepared pie dough is fine by me 🙂 and it’s super tasty!

RECIPE: (makes 10 mini pies)

  • 1 package pre-prepared pie dough (includes 2 pie crusts)
  • 3 cups blueberries
  • 1/3 cup white sugar
  • juice from 1 lemon
  • 1 tablespoon cornstarch + 2 tablespoons very cold water
  • 1 egg + 1 tablespoon water
  • turbinado sugar

INSTRUCTIONS:

  • preheat oven to 350 degrees
  • in a small sauce pan, add blueberries, lemon juice, and sugar
  • bring to a boil and simmer until blueberries pop and sugar dissolves
  • mix cornstarch and very cold water together
  • add cornstarch mixture to blueberry mixture slowly while whisking (the filling should get thick)
  • remove from heat
  • grease 10 mini pie molds or a cupcake tin
  • roll out the dough a bit thinner than it already is in the package
  • cut into pieces a little larger than the diameter of the molds
  • press dough into the bottom of each mold
  • fill each with blueberry filling until almost full
  • take the remaining dough and top each pie, making sure there are holes to vent (lattice design or another design you choose!)
  • crack the egg in a small bowl, adding 1 tablespoon water
  • brush the top of each pie with egg wash and sprinkle with turbinado sugar
  • bake for about 20 minutes until the filling is bubbly and top is browned
  • serve warm with vanilla ice cream 🙂

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