Mini Blueberry Pies

5 from 1 vote

Cocotte blueberry mini pies are beautiful creations that are visually appealing and give you a delightful burst of flavors in each bite. These miniatures hold the essence of fresh blueberries and the crunch of flaky pastry.

Course Dessert

Cuisine American

Keyword Blueberry, desserts, pie

Prep Time 30

Cook Time 30

Total Time 1

Author Adalynn Ward

Servings servings

Calories 893kcal

Ingredients

For The Pie Dough

3 cups all-purpose flour
1 tablespoon raw sugar
1 teaspoon sea salt
¾ cup unsalted butter cold + cubed
⅓ cup vegetable shortening cold
1 teaspoon pure vanilla extract
½ cup ice water
1 egg for egg wash can also use cream

For The Pie Filling

3 cups fresh blueberries
⅓ cup raw sugar plus more for sprinkling
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice + zest from half a lemon
1 teaspoon pure vanilla extract

Instructions

To prepare the pie dough, make sure you sift the flour, then blend it with salt and sugar using the food processor.
Add vanilla, butter, and vegetable shortening to create a crumbly mix.
Add water slowly until the ingredients blend like dough.
Dust a surface with flour, then put the dough onto it.
Make the dough into an oval shape.
Wrap the wrap in the clingfilm and let it sit in the refrigerator for two hours.
Preheat the oven before rolling the dough up to 400℉.
Make a roll of the dough you put in the fridge and roll it out to 3/4cm thickness.
Using a cookie cutter, make four circles.
Make sure you grease a pie dish and place the circles inside.
Mix the blueberries in lemon juice zest, cornstarch, sugar, vanilla, and lemon juice for the filling.
Fill this in the circles of miniature size.
Make sure to cover the mini pie pies in the remaining dough and then make beautiful patties.
Bake in the oven, preheated until golden. It can take between 25 and 30 minutes to cook.
Serve warm with a scoop of Ice cream.

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