Leftover frozen pie crust dough over the holidays, fresh blueberries, and a tub of vanilla ice cream led to these mini desserts. Store & restaurant pies have overly sweet filling for my tastebuds, thus i tend to stay away from pies in general. However when a special guest stays in town and mentions that blueberry pie is one of his favorite desserts, how can i not aim to please.
I threw these pies together quickly without really following a recipe. I added very little sugar, since i knew a scoop of vanilla ice cream would add the needed sweetness. For pie crust, please refer to any pie crust recipe on the web.
INGREDIENTS – blueberry filling for 4″ round creme brulee ramekins
1 1/2 cups of blueberries
2 tbs of sugar
1 tbs of cornstarch
1 tsp of vanilla
Preheat oven to 400 degrees. Roll out pie dough on a floured surface to about 1/8″ in thickness. Cut the dough to approximately fill 4 ramekins. With the remaining scraps, use mini cookie dough cutters to decorate the tops of the mini pies. combine the blueberries, sugar, vanilla, and cornstarch. Fill the pies with the blueberries mixture. Place the pie cut outs on top of the blueberry mixture. Use an egg wash to brush the cutouts and crust. Bake pies for 25 minutes, or until the crust is golden brown. A scoop of vanilla ice cream is a perfect compliment to these warm mini pies.