Description
Delicious bite-sized treats with a buttery pie crust filled with sweet, juicy blueberries.
Ingredients
- 2 cups fresh blueberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine blueberries, sugar, lemon juice, and cornstarch.
- Roll out the pie crust and cut it into circles of about 3 to 4 inches in diameter.
- Place a spoonful of blueberry mixture in the center of each crust circle.
- Fold the crust over the filling and seal the edges, crimping with a fork if desired.
- Brush tops with egg wash (egg mixed with water).
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
For best flavor, use fresh blueberries. Store in an airtight container at room temperature for 1-2 days, in the refrigerator for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American