628ce14f40b661defc7be4d88abf73dc

Ingredients

cooking spray

4 spray(s)

refrigerated pie crust, unprepared

7 oz, (or homemade)

fresh blueberries

3 cup(s), or defrosted unsweetened frozen wild blueberries

sugar

3 Tbsp

lemon zest

1 tsp, (plus extra for garnish)

fresh lemon juice

1 tsp

table salt

1 pinch

cornstarch

1 Tbsp

fresh mint leaves

1 Tbsp, chopped (optional)

Instructions

  1. Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-inches on bottom)
  2. Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides.
  3. Toss together blueberries, sugar, lemon zest, lemon juice, salt and cornstarch in a bowl; spoon evenly into crusts.
  4. Bake until crusts are browned and top is bubbly, 20 minutes. Let cool completely before removing from pan.
  5. Store at room temperature until ready to serve. Serve garnished with lemon zest and fresh mint (optional).
  6. Serving size: 1 mini pie
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

2-ingredient pancakes

Ingredients Banana(s) 4 medium, mashed Egg, whole, raw 2 medium, raw, lightly beaten Salt 1 teaspoons Calorie controlled cooking spray 4 spray(s) 0% fat natural Greek yogurt 4 tablespoons Blueberries

Read More »
%d bloggers like this: