Summer blueberry picking is one of my favorite things to do and making mini blueberry mini pies to share with my friends and family.
The other day I went out blueberry picking with my girlfriends in North Bend at Bybee Farms which is 30 mins from Seattle. I also hike in North Bend a lot after work so it’s one of my favorite places to visit. It was a lovely HOT summer day to pick some delicious blueberries. We picked over 9 pounds each so that means blueberry mini pies to make!
These blueberry mini pies are so easy to make and they are pretty quick! Start by making the blueberry filling first since it needs to cool for 30 minutes.
The dough will make 5 blueberry mini pies. You can double the dough recipe to make more. Roll out the dough and cut out 3.5 inch circles. I used a cookie cutter I purchased from amazon.
Assemble the blueberry mini pies and top with course sugar if desired. Serve them warm and top with vanilla ice cream!
Blueberry Mini Pies
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup plus 2 tbsp shortening
- 4 - 5 tbsp water
- 1 egg for top of crust
- course sugar optional
- 2 cups fresh blueberries
- 1 1/2 tbsp cornstarch
- 1/3 cup granulated sugar
- 1 splash lemon juice
Combine the blueberries, cornstarch, granulated sugar, and lemon juice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of the bowl. (1 or 2 teaspoons water can be added if needed).
Gather dough into a ball and turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling.
Roll out until it's about 12 inches in diameter and about 1/8th - 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles.
Refrigerate cut circles for at least 15 minutes before filling the hand pies.
Meanwhile, preheat oven to 375°F (191°C). Line one large baking sheet with parchment paper or silicone baking mats.
Fill the mini pies
Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It's OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
At this point the hand pies can be baked, but if they don't feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they'll hold their shape.
Bake for about 28-32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle.