Name: Mini Blueberry Pies
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: 12
Ingredients: 2 1⁄2 c all purpose flour; 1 tsp salt; 1 Tbsp sugar; 1 c cold butter, grated; 6-8 Tbsp water; ½ c heavy whipping cream; 4 c blueberries; 1 lemon, zested and juiced; 1 1⁄2 c sugar; 2 Tbsp flour

In a bowl, mix together the flour, salt, and sugar.

Add the cold grated butter and work it in until the mixture looks like coarse crumbs.

Add 6 tablespoons of water and mix until the dough starts to come together. If needed, add more water 1 tablespoon at a time. The dough should come together but still be slightly crumbly, not wet.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours.

While the dough chills, combine the blueberries, lemon juice and zest, sugar, and flour in a bowl. Toss to coat and set aside.

Preheat the oven to 400°F. Prepare a muffin tin (silicone works best, or line a regular tin with liners).

Roll out the dough and cut rounds to fit into the muffin cups, pressing them in so the dough comes close to the top.

Fill each cup about ⅔ full with the blueberry mixture.

Use the remaining dough to cut strips and place a lattice over the tops.

Brush the tops with heavy whipping cream.

Bake for 25–30 minutes, until golden brown and bubbly. You may need up to 5 extra minutes depending on your oven.

Remove from the oven, let cool, then carefully remove from the tins.

Mini Blueberry Pies