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.
Nutrition Information
Per pie: 473 cal; 21g total fat (9g sat); 15mg chol; 328mg sodium; 67g carb; 2g fiber; 6g protein
