There’s something about mini desserts that feels extra decadent. Besides being adorable by nature, it helps you portion the perfect individual serving size. This easy, breezy Mini Blueberry Pie recipe is sure to become a new spring staple.
1/4cup Sugarplus a little extra to sprinkle
1tsp Vanilla Extract
1 Whole Lemon Zest
2 Pie Crusts
1 Eggwhisked with 1 tbsp water
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Stir blueberries, sugar, cornstarch, vanilla, salt, lemon zest and juice together in a bowl.
Cut pie crusts into 6 circles with 4 1/2-inch round cutter. Move circles to baking sheet with parchment paper. Place 1/4 cup of the blueberry mixture in center of each pie circle. Fold over edges to cover 1 inch of the filling.
Brush egg wash around the edge of each pastry. Sprinkle sugar on the crust and bake for 20-25 minutes, until bubbly and golden.