Best Mini Wild Blueberry Cream Pies Recipes

BLUEBERRY MINI PIES

Steps:

• Preheat oven to 375 degrees.
• If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
• pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
• circle in a muffin tin.
• In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
• your blueberry mixture and dot it with butter.
• Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
• before taking them out of the muffin tin.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

MINI WILD BLUEBERRY CREAM PIES RECIPE - (4.4/5)

Steps:

• Preparation Place cupcake liners into a 12-count cupcake tin. Set aside. Using your food processor, combine the dates, walnuts, oats and salt and process until a coarse sand-like texture forms. You should be able to squeeze the mixture in your hand and have it stick together. Once ready, place about one tablespoon of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside. Using a hand or stand mixer, make the filling by first whipping the cream. Once small peaks form, add the confectioner's sugar and 1 tsp. vanilla and whip again on low until combined. Remove cream from the mixer bowl and set aside. To the bowl add the mascarpone cheese, Greek yogurt, and 1 tsp. vanilla. Whip until well combined. Once well combined, fold in the whipped cream and the frozen Wild Blueberries using a silicone spatula working from the bottom of the bowl and combine well. Scoop out enough filling to fill each cupcake tin (you may have a bit left over). Place in freezer until ready to eat, allowing 10-15 minutes to thaw. Store leftover pies in the freezer.

MINI BLUEBERRY PIES

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
• In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
• Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
• With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
• Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
• Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.