No one can refuse dessert in these tiny portions. Try offering this at your next party instead of making a full-sized pie. The addition of lavender and the hibiscus liqueur work their magic as the filling, creating a signature taste that will have guests guessing what went into the mix of these fab 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

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

3 CUPS frozen blueberries, defrosted
2 TB unsalted butter, melted
1 TB Fruitlab Hibiscus Organic Liqueur

Combine the sugar, cornstarch, and lavender in a large bowl. Mix in the blueberries, butter and liqueur.

HOBNOBMAG Recipe Mini Pies Blueberries Lavender Hibiscus2

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

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