Mini Blueberry Pies
by Andrea Alden
Look at the color of that filling
- 1 package of premade tart shells (12 shells)
- 2 pints of blueberries
- ¼ cup of sugar
- 1 tsp. vanilla
- 2 tsp. lemon zest
- 1 tbsp. of water
- 1½ tbsp. cornstarch
- 1 tbsp. butter
Preheat your grill to 400°F, prepare to use the indirect grilling method. Remove the tart shells from the freezer and separate each one -they come stacked in threes- this will help them thaw.
In a saucepan over medium low heat (you can do this on your side burner if you have one), combine the sugar, vanilla, water, and cornstarch. Stir to combine. Add 1 pint of the blueberries and allow the mixture to come to a simmer. Simmer until thickened, smashing some of the berries while you stir.
Once thickened, remove the blueberry mixture from the heat and stir in the butter and lemon zest. Add the second pint of blueberries and stir them in.
Fill six of the tart shells with a tablespoon or two of the blueberry filling. One at a time, remove the remaining tart shells from their tin and roll them out / flatten them, ensuring that that you smoosh together any cracks. This is where you can get creative. Use a sharp knife and cut the second shell into strips to make the lattice pattern. You can also use a tiny cookie cutter and make a pattern, or just flatten the second shell and lay it over top of the filled tart shell.
Bake the miniature blueberry pies using indirect heat, for 30 to 40 minutes, or until the pastry is golden brown and the filling is bubbly.
Allow the mini pies to cool, at least a little, before serving. Try them with vanilla ice cream and a little extra lemon zest for additional fancy-points.
One pie per person
à la Mode
Zest things up with extra lemon peel
Dessert is the best thing ever. Miniature desserts that are adorable and delicious are even better than that. These mini blueberry pies brought a smile to the faces of all who got to see and eat them. For good reason, because Mini blueberry pies are super sweet. Speaking of sweet, which do you prefer? Cake or Pie?