Blueberry Pies for the 4th of July
I love making dessert for the 4th of July. I usually make cookies but this year, I decided to do something different so I made mini pies. I only had one thing in mind, it needed to be red, white and blue. These little blueberry pies are just what I had in mind. I love beautiful blueberry pies especially when they are topped with whipped cream and a strawberry. I love these bleuberry pies even more because they are bite-sized. That mean no extra dishes to wash so you can go outside and enjoy the action with your family instead of hanging out at the kitchen sink getting dish pan hands! I am all for watching the kiddos play and fireworks show instead of being stuck with KP duty!
This recipe was totally inspired by the amazing Michael over at Inspired by Charm. His blog really is charming and I visit it often and you should too!
Supplies for Blueberry Pies for the 4th of July:
Blueberry Pie Filling Supplies:
Butter (salted or unsalted)
Pie Crust Supplies:
2 cups of all-purpose flour
1/2 tsp salt
1 1/2 tablespoons of sugar
2 sticks (8 ounces) of cold butter
1/4 to 1/2 cup ice water
3″ flour cookie cutter
One reason I like this recipe so much is because you can make the pie filling and the pie shells the day before. Store them both in airtight containers and the filling will need to be refrigerated. Then, you can assemble them on the day of your event.
Click here for the pie dough recipe. The one thing that I need to stress is you need to roll the dough to 1/8 of an inch thick. It needs to very thin or it will puff up when you bake them and it won’t hold your blueberry filling.
Place the cut pie shells in every other hole of a mini muffin tin. To get the dough in the bottom of the muffin tin, I used a fondant tool to help push it to the bottom. Bake at 350° for 12-15 minutes. Let them cool before you add the pie filling.
Place 3 cups of blueberries in a medium sized saucepan. Sprinkle the sugar, cinnamon, and nutmeg on the top of the berries. In a bowl, mix the water and cornstarch and pour it into the pan with the sugar, spices and berries.
Next, cook over medium low heat until the liquid starts to thicken. Gently stir as the mixture as it thickens but, don’t smash the berries. Once the mixture starts to thicken, add the butter and lemon juice and continue to cook and gently stir until it reaches a pie consistency.
Remove the pot from the heat and stir in the remaining cup of the blueberries. Let the pie filling cool and then add it to the mini pie shells or store it in an airtight container in the fridge until you are ready to assemble your pies. Place a small amount of pie filling in each shell and top with whipped cream and a strawberry. Spoon a little of the blueberry juice over the top if desired.
Depending on the size of your cutter and the thickness of the shells, you should get about 20-24 mini pies.
I hope you enjoy these little blueberry pies as much as we did. Stay tuned because I have another non traditional treat before the fireworks begin. I will be back soon to share it with you!