by Feli Chic'Cuisine
These delicious, easy-to-make Blueberry Mini-Pies come together in minutes in a muffin pan. An individual dessert recipe with fresh blueberries and a touch of orange liqueur (juice) in a flaky pie crust, perfect for your next party or holiday!
Health benefits of blueberries
Blueberries have been found to be a "superfood". Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of nutritionists. Not only can they lower your risk of heart disease, they are also anti-inflammatory.
Tips about crust
You can use a pre-made, bought tart crust, but making one at home is much better and healthier. This is the recipe for soft dough, which I use whenever I want to make a fruit tart.
1 package pie crust (shortcrust pastry, Homemade or frozen
For the Filling
175g (1 3/4 cups) fresh blueberries, divided
67g (1/3 cup) sugar
2 teaspoons cornstarch
2 tablespoons orange liqueur or orange juice
3/4 teaspoon ground cinnamon
pinch of salt
For Egg Wash
a splash of milk
whipped cream, if desired
1. Preheat the oven to 180°C (350°F). Lightly coat four cups of a 12-cup muffin pan with butter.
Make the Filling
2. In a saucepan, over medium heat, combine 100g (1 cup) blueberries, sugar, cornstarch, liqueur (or juice), cinnamon, and salt. Sauté until the blueberries are just starting to soften but are still raw. Remove from heat and let cool. Fold remaining blueberries into cooked mixture.
3. Cut 4x 15 cm (4x6-inch) circle from the pie crusts and transfer into muffin cups. Press the dough into the pan so it fits tightly. Fold edges under, and crimp. Lightly brush edges with egg wash.
4. Divide filling among pie shells. Bake for 15 minutes or until golden brown. Garnish each pie with whipped cream and mint.
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