Mini Blueberry Pies - Sugar and Spice

Blueberries are nature’s candy, and summer has given Vancouver a bounty of beautiful blueberries this year. In the past three weeks, I have picked just under 30 pounds. What to do with all these berries? We ate most (good for us!) of them and I froze a few pounds. The rest, I have baked into fruit crisps or mini blueberry pies. The berries I’ve picked are so incredibly sweet, only a tablespoon of sugar is required (if at all) compared to what most cookbooks recommend: 1 full cup. I never add the full amount of sugar, as I think the pie would be way too sweet to eat and a waste of good berries. But if you have a major sweet tooth, then by all means, add the full amount of sugar!

I like to bake my individual pies in a muffin tin. I use a two-crust pie recipe to have enough pie to top the pies and have enough pie crust left over to make some cinnamon-sugar topped pie crust cookies. Better to have too much pie crust than not enough!

Mini Blueberry Pies

1 recipe for a two crust pie

4 cups fresh blueberries

1 Tbs lemon juice

1 Tbs sugar

2 Tbs flour

1 egg, whisked with 1 tsp of heavy cream, for an egg wash

Turbinado sugar

In a medium size bowl, toss blueberries with the flour, sugar and lemon juice. Set aside. Make your pie crust and cut with a biscuit cutter or large glass to fit the size of your muffin tin. Press the pie crust firmly into each muffin cup. Fill each mini pie with approximately 1/4 cup of berries. Top each individual pie with a crust and press firmly to seal. Brush each pie with the egg wash and sprinkle turbinado sugar over the top. Bake in a 375 F oven for 35 to 40 minutes, or until the pie crust is a golden brown and the berries are bubbling. Let cool for a bit then serve with whipped cream or vanilla ice cream. Enjoy!