Mini Blueberry Pies
The pie crusts and the filling can be made ahead and assembled right before serving.
Makes: 4 mini pies; Total time: 30 minutes
|FOR THE PIE SHELLS, CUT:|
|1||pkg. refrigerated pie crusts (14.1 oz.)1 pkg.|
|1||egg white, lightly beaten1|
|FOR THE FILLING, COMBINE:|
|13⁄4||cups fresh blueberries, divided13⁄4 cups|
|1⁄3||cup sugar1⁄3 cup|
|2||tsp. cornstarch2 tsp.|
|2||Tbsp. orange liqueur or orange juice concentrate2 Tbsp.|
|3⁄4||tsp. ground cinnamon3⁄4 tsp.|
|Pinch of salt|
|4||Tbsp. plain Greek-style yogurt4 Tbsp.|
|Mint leaves (optional)|
Preheat oven to 450°. Lightly coat 4 cups of a 12-cup muffin pan with nonstick spray.
For the pie shells, cut four 6-inch circles from the pie crusts, transfer into muffin cups, fold edges under, and crimp. Pierce the crusts on sides and bottoms with a fork. Lightly brush crust edges with egg white and bake until golden brown, 13–15 minutes.
For the filling, combine 1 cup blueberries, sugar, cornstarch, liqueur, cinnamon, and salt in a medium bowl. Microwave mixture 2 minutes, stir, then microwave 2 minutes more; let cool slightly.
Fold remaining ¾ cup berries into cooked mixture. Divide filling among the pie shells. Garnish each pie with 1 Tbsp. yogurt and mint.
Per pie: 473 cal; 21g total fat (9g sat); 15mg chol; 328mg sodium; 67g carb; 2g fiber; 6g protein