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Mini Blueberry Maple Pies (vegan)

Mini Blueberry Pies - huge flavor in a portion-controlled size! | mycaliforniaroots.com

A recipe for Mini Blueberry Pies that are so cute you might just have to make them! Sweetened with maple syrup, they’re the perfect gift for a loved one or a treat to keep to yourself! I’ve provided some pretty thorough instructions on how to make the crust, so this is a great place to start for beginners.

Ingredients

For the pie dough:

For the filling:

Instructions

For the Dough:

  1. Combine the flour, sugar, and salt in a large bowl. Combine about a half cup water with 4-5 ice cubes in a measuring cup. Set aside.
  2. For the next steps, work quickly. The trick to good pie dough is to keep it cold. So the quicker you work, the colder it stays, and the better it turns out.
  3. Add the shortening to the flour in a few pieces and work it into the flour mixture using your hands. To do this, grab a handful of the mixture, bring it a few inches above the bowl, and work the mixture in between your fingers as it falls back into the bowl. Continue to do this until the mixture looks like sand, with some shortening chunks about the size of peas.
  4. Cut the cold butter into tablespoon-sized chunks and distribute them about the flour. Work them into the flour/shortening mix just as you did the shortening. When you’re done it should again look kind of like sand, but with a few more pea-sized chunks this time.
  5. Add 3 Tbsp of water and toss the dough with a fork. Add 3 more and toss again (please don’t knead the dough!). It should stick together when pressed between your fingers. If you’re worried, you can add another, but every time I add 8 Tbsp it is too much. Try at your own risk.
  6. Divide the dough in half, shape each into a fat disk and wrap separately in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

For the filling:

  1. Combine all ingredients, toss well.

To make the pies!

  1. Preheat the oven to 400F and generously oil a muffin pan.
  2. Remove one pie dough disk from the fridge. Roll out between two large sheets of plastic wrap until it is 1/8″ thick. Cut circles 4.5″ in diameter (I use a small bowl as a template and cut around it with a knife) and carefully remove from the wrap. Place inside well-oiled muffin tin cups, crimping the edges as needed to make it fit. Your first disk should make enough for 6 mini-pies. Place the mini-crusts in the fridge as you roll & cut out your second disk of dough.
  3. Once all the muffin tins have been filled with the dough, add a heaping 1/4 cup of the blueberry mixture to each cup. They should pile up in each cup but not be overflowing. If desired, cut a small square of leftover dough and place on top.
  4. Place the mini pies in the oven and immediately turn the heat down to 350F. Bake for 35-40 minutes until nicely golden on the edges and the filling is bubbling.
  5. Cool in the pan for 5 minutes and then very gently remove them from the pan. It helps to twist them in their cups to release any fruit juice that stuck between the pan and the pie. Transfer to a wire cooling rack and let cool before serving, if you can stand it. Enjoy!