Do you ever find yourself craving a sweet, tangy burst of blueberries encased in a delicate, gluten-free crust that’s just the right size to hold in your hand and devour? Well, you’re in luck, my pie-loving pals, because I’ve got a recipe for Gluten-Free Blueberry Mini Pies that will have your taste buds doing the tango.
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What makes this recipe so great?
Oh, let me gush a bit more about this pie perfection:
01. A Gluten-Free Fairy Tale
They take the crown for inclusivity, inviting everyone to the pie party—gluten-free folks, you’re the guests of honor!
02. THE TASTE!
Imagine the juiciest, most flavorful blueberries cuddled in a buttery embrace of gluten-free crust. It’s like a flavor-packed hug that leaves you grinning with each bite. It’s SO YUMMY.
03. Joy of Sharing
Whether you gift them, serve them at a party, or savor them all by yourself (shhh, we won’t tell!), these mini pies bring people together. And hey, sharing pie is sharing love!
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Instructions:
Begin this pie extravaganza by mixing together your gluten-free flour, cold butter, and a pinch of salt until you’ve got a crumbly texture. Slowly introduce a touch of ice water until it all comes together in a doughy embrace. Toss it in the fridge for a chill session.
Now, let’s get that oven fired up to 375°F (190°C). Roll out that chilled dough and gently place it into your mini pie pans. Time to play with blueberries! Mix them up with sugar, cornstarch, and a dash of lemon juice for that perfect sweet-tart filling.
Design a cool pattern for the top crust, seal the edges like a pro, and give it a brush of egg wash for that beautiful golden finish. Pop those cuties in the oven and let the magic happen for about 20-25 minutes. Once they’re out, give them a little time to cool down, and then, my friend, it’s pie o’clock. Time to indulge in these adorable, mouth-watering mini blueberry pies! Enjoy!
Recipe Tips
Chill, Chill, Chill: Pop that dough in the refrigerator for a solid chill. Cold dough means a flakier crust. Don’t skip this step!
Lattice Love: If creating a lattice seems daunting, no worries! You can simply cut slits in the top crust for venting. It’ll look just as fab.
Serve With Style: Dress up your mini pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar.
More Desserts:
Gluten-Free Blueberry Mini Pies (demo)
Ingredients
Gluten-Free Pie Crust
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/2 cup unsalted butter cold and cut into small pieces
- 1/4 tsp salt
- 2 tbsp ice water
Blueberry Filling
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Egg Wash
- 1 egg
- 1 tbsp milk or water
Instructions
- Prepare the Gluten-Free Pie Crust: In a food processor, combine the gluten-free all-purpose flour and salt. Add the cold, chopped butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need to use all the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Blueberry Filling: In a bowl, gently toss together the fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are evenly coated. Set aside.
- Prepare the Mini Pie Crusts: On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out 12 circles to fit your mini pie pans. Carefully place half the circles into the mini pie pans, ensuring the dough covers the bottom and sides.
- Fill and Assemble the Mini Pies: Divide the blueberry filling evenly among the prepared pie crusts. Create a lattice top or any decorative pattern with the remaining dough circles. Place them over the blueberry filling.
- Seal and Glaze: Press the edges of the top and bottom crusts together to seal the pies. Crimp the edges using a fork or your fingers. In a small bowl, beat the egg with milk or water to create the egg wash. Brush the tops of the pies for a golden finish.
- Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
- Cool and Serve: Allow the mini pies to cool for a few minutes in the pans, then transfer them to a wire rack to cool completely. Serve warm and enjoy the deliciousness!
