Guys, I heard something horrible the other day. There's only 40-something days left of summer. I don't know about you but that horrified the crap out of me. I for one am not ready for months of frigid temperatures or worse, snow. I can't even think about that right now. I just can't.
Thankfully all that dread is helping me savor what's left of this beautiful, sunny weather. What better way to celebrate the summer than to bake pie? I LOVE pie. That flakey, crumbling crust filled to the brim with gooey, fruity goodness. It's delicious and is easily a summer staple, right?
Well, since I've done Pumpkin, Pecan, Apple I figured it was time to step outside of my comfort zone and give blueberry a try. Mainly because it's my least favorite pie and I wanted to find a way to LIKE it. Mission accomplished. These mini wild blueberry pies are just enough sweet paired with the lightly tart blueberry flavor. I even took it up a notch and added lemon curd to make it even more mouth watering.
I'd love to say that the bite-sized pieces make it easier to control going through an entire pie but it's a complete and utter lie. They're more enabling than ever. I'm slightly ashamed to say out of the 24 pies this batch made I ate over half of them in the time that it took me to take the pictures. Ooops. I guess it just proves that these pies really do it for me, and again I don't like blueberry pie. So there you have it, grab some crust, some blueberries and get making this summer staple while we still have the sunshine and warmth.
What You Need (Yields 24+ mini pies):
1 Pie Crust, Rolled Out Flat (Store-bought or homemade, I used Trader Joe's)
3/4 Cup Wild Blueberries, fresh or frozen
1/4 C Sugar
2 Tbsp. Lemon Juice
1 Tsp. Lemon Zest
Optional: 1 tsp. cornstarch
Preheat oven to 400˚
1. Combine blueberries, sugar, and water in a saucepan and bring to a boil. Add lemon juice, zest and optional, cornstarch. Stir and set aside to cool.
2. Roll out the crust. With a 2" round cutter or cup, cut individual pies and place in greased mini-muffin tins.
3. Fill pies 2/3 of the way full and bake for 13-15 minutes or until golden brown.
4. Let cool and top with chilled lemon curd.