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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Blueberry Hand-Held Pies

A little dough goes a long way in making sumptuous mini pies. Little pies bake up fast and pretty and each one feeds one hungry person or two people showing restraint. A great way to use up extra pie dough scraps or better yet, start with a fresh batch of dough and make a few different pie fillings to suit anyone who drops by for dessert. This recipe makes a few mini pies but quanties vary as per size of your pie pan. This uses's Classic Pie Dough a superb, buttery, never-fail pie crust. Mini pie pans are widely available; I used Fiestaware mini pie bakers available from


Pie dough for 1 double crust pie's Classic Pie Dough

5-6 cups blueberries
1 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Finishing Touches
Cream or milk

Prepare dough and chill at least an hour before using.

Preheat oven to 400 F.

Have four small pie pans ready. Line a baking sheet with parchment paper.

Roll out dough to line the pie pans.

In a large bowl, toss the blueberries with sugar, corntstarch and lemon juice. Spoon evenly into pies. Roll out dough to make 4 pie covers or tops. Press tops onto pies, using some cream or milk as the glue to make it adhere. Brush tops with cream or milk and sprinkle with sugar. Place on baking sheet.

Bake until pie juices ooze out, lowering temperature to 375 F mid way through the baking (about 20 minutes in). Bake until tops are nicely browned, about 30-40 minutes.   Cool an hour before serving (if you can wait)

Makes 4 small pies or many more smaller ones



© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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