The delicious, adorable, single-serving pie shells are quick to create in a muffin pan.
1 package refrigerated pie crusts
1 egg white, lightly beaten
For the Filling
175g (1 3/4 cups) fresh blueberries, divided
67g (1/3 cup) sugar
2 tsp cornstarch
2 Tbsp orange liqueur or orange juice concentrate
3/4 tsp ground cinnamon
pinch of salt
whipped cream, if desired
1. Preheat the oven to 180°C (360°F). Lightly coat four cups of a 12-cup muffin pan with butter.
MAKE THE FILLING
2. Combine 100g (1 cup) blueberries, sugar, cornstarch, liqueur (or jus), 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 four 15 cm (6-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 white.
4. Divide filling among pie shells. Bake for 15 minutes or until golden brown. Garnish each pie with whipped cream and mint.
“All you need is love. But a little chocolate now and then doesn't hurt."― Charles M. Schulz