When entertaining, I love the idea of one-bite morsels. No need for plate or utensils, just pick up and munch. This adds to the mobile energy of the scene. Hence, these adorable mini pies.
I used a mini-muffin tin to form these mini pies. You can leave off the decorative top, but I think that’s what makes them that much more fetching. To create the decorative pastry tops, I pulled out my a diamond-shaped cookie cutter, but whatever design you have that’s about 2 inches would work. See more one-bite recipes in our party theme: Mini.
MAKES 24 mini bites
THAW THE CRUSTS
Immaculate Ready-to-Bake pie crusts
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Remove both crusts from the box and let thaw for 25 min.
MAKE THE BLUEBERRY FILLING
1/2 CUP natural sugar
2 TB cornstarch
1/2 tsp dried lavender
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3 CUPS frozen blueberries, defrosted
2 TB unsalted butter, melted
1 TB Fruitlab Hibiscus Organic Liqueur
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Combine the sugar, cornstarch, and lavender in a large bowl. Mix in the blueberries, butter and liqueur.
PREPARE THE CRUSTS
When crust has thawed, carefully unroll on a lightly floured surface. Using a round 2-inch cookie cutter (or glass) cut 24 rounds. Grease a mini-muffin pan, and insert the rounds into each cavity. To create the tops, use a decorative cutter, cut one shape for each.
PREHEAT OVEN 350ºF… BAKE THE MINI PIES
powdered sugar
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Fill each crust with the blueberry filling. Top with decorative shape. Bake for 25-30 min, till golden. Let cool on a wire rack. Sprinkle with powdered sugar.
Check out our other recipes featuring mini ingredients in 13 Everything Mini
