Looking for a fast dessert that showcases a summer fruit? This one-crust, no-bake blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled.
Yields:8 mini pies
Bake:12 mins to 14 mins 450°F
Mini Blueberry Pies
Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.
Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve.
To serve top with fresh berries, whipped cream and/or lemon peel. Makes 8 mini pies
In bowl combine flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap and chill at least 30 minutes.
Nutrition Facts (Mini Blueberry Pies)
261 kcal cal.,
10 g fat
(3 g sat. fat,
2 g polyunsaturated fat,
4 g monounsatured fat),
4 mg chol.,
40 g carb.,
3 g fiber,
22 g sugar,
2 g pro.
Percent Daily Values are based on a 2,000 calorie diet