making mini blueberry pies!

You know by now that I love mini pie.  Well, I love PIE in general but even more so when it's mini.  It seems a lot more innocent that way, yes?  In case you missed them, a Fall favorite around here are my mini apple pie....or my mini pumpkin pies.  And with a plethora of blueberries around here and one boy who especially loves blueberries, how could I not make mini blueberry pies?   
Please consult either of the posts above for my mini-pie method, it's pretty straight forward but just in case you need an idea or two. :) 
The filling recipe I used was really simple, I find that when the fruit is good, you don't need a lot of other.  You could also use your favorite blueberry pie recipe doled out into mini pie shells.  I used a variation of the recipe from  Here is how mine went:

Mini Blueberry Pie filling:
3/4c sugar
1/2 c flour
heaping tsp of cinnamon
6 cups of blueberries
a 1/4 pat of butter for each mini pie

Prepare your crusts as shown in previous posts (I needed four pilsbury crusts to make about 18 mini pies).  Mix all of your ingredients together except butter.  Once you have divided the filling evenly into all of your tins, place one pat of butter on each one.  Press down gently and cover with a top crust.  Seal the edges with a fork.

Bake in a 400 degree oven until edges are brown.  You will want to keep the pies loosely covered with foil until about half-way through the baking process.  I baked these pies about 40-45 minutes or so, checking them every five minutes.

Do your best to seal the edges because blueberry pie filling likes to leak.  Even if it leaks, all is not lost.  I had several that leaked and as soon as I could handle them I popped them out of the muffin tin (if they cool too much in that leakage they could get stuck).

Also, you may want to place a cookie sheet below your baking catch any drips. 
And that is it!  Enjoy with coffee and fresh whipped cream. :)

Have fun baking something mini!!


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