In the cozy, sunlit kitchen, Grammy and Caroline embarked on a delightful baking adventure of creating a batch of mini blueberry pies. A kitchen full of an irresistible aroma of fresh blueberries, they carefully spooned the juicy blueberry filling into the mini pie crusts.
Where generations intertwine their skills, these sweet, bite-sized treasures create memories baked into each mini pie – a testament to the timeless bond between a grandmother and granddaughter.
Wild Blueberry Handmade Pies
7oz refrigerated or homemade pie crust (Pillsbury makes many pie crusts already cut out)
3 cups fresh blueberries or defrosted unsweetened frozen wild blueberries
3 tbsp sugar
1 tbsp cornstarch
1 tsp finely grated lemon zest plus more for garnish
1 tsp fresh lemon juice
Pinch of salt
1 tbsp chopped mint leaves (optional)
Preheat oven to 425°. Coat a large muffin tin with nonstick spray Using a 4-inch diameter glass or circle cookie cutter, cut 8 circles out of pie crust. Arrange crust circles in the bottom of prepared muffin holes. Press down on the bottoms and slightly upsides.
In a large bowl toss blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Spoon evenly into crusts.
Bake until crusts are browned and the top is bubbly – about 20 minutes. Let cool completely before removing from pan.
Store at room temperature until ready to serve serve. Garnish with lemon zest and fresh mint. (We love whipped cream in a can)!
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