It is a well-established truth that mini makes things better. Miniature blueberry pies are no exception. Using my Breville Pie Maker (great birthday gift Mom!) I used some of my preserved blueberries from last summer (preserved summer bliss details) but fresh or frozen could work too. You would need to make a blueberry syrup by boiling the fruit in a simple syrup first (equal parts water and sugar). I made eighteen of these pies for a dinner party. It started to become more challenging towards the end as the puff pastry was warming up – it starts to shrink, making for some “precious” tops. I did eventually cook a few in the Breville without tops and they turned out just fine. To note: from one premade pie crust, I was able to get 6 bottoms by cutting four then rerolling and cutting two more. I was able to get four tops from a sheet and try to keep it as cold as you can. I have not had luck rerolling the puff pastry, but feel free to try. You could stretch the blueberries by using more syrup and less berries, but be careful in the Breville if too much liquid. I personally like a hearty pie. You can bake these ahead and rewarm in the oven at 165 F on a baking sheet before serving with a generous scoop of your favorite vanilla ice cream. Other berries or preserved fruit would work just fine too.
Miniature Blueberry Pies
Ingredients to make 18! (yikes… that was a lot)
- 3 premade refrigerated pie crusts (e.g. Pilsbury)
- 5 sheets of frozen puff pastry (e.g. Pepperidge Farm)
- 5 cups of preserved blueberries (recipe here, scroll), drained but reserve the syrup
- 2 cups reserved blueberry syrup
- 2 tablespoons of cornstarch
- Follow the directions for basic pie included with the Breville, but basically, plug it in to heat it up.
Make the filling by draining the preserved blueberries and reserving the syrup.
- In a saucepan, combine the reserved 2 cups of blueberry syrup with 2 T cornstarch, bring to a boil, stirring until the sauce thickens. The cornstarch box will have some guidance if you need it.
- Combine the thickened syrup with the blueberries and set aside.
- For the crust, use the included cutters to make the bottom circle out of pie crust and the top circle out of puff pastry. Don’t cut them all in advance, unless you can pop them into freezer to keep it cold. I recommend doing just four at a time.
- Press dough into pie slots, add filling (~ ¼ cup or so, don’t be shy), place the top crust and bake for 8-12 minutes until nice and golden. If making pies without top crust, do the same thing. While a batch of pies are baking, prepare the next set up crusts.
- Serve warm, ideally, with ice cream.
Here are some of the more “precious” pies I made, but they still were delish….
Open face inspiration and picture proof of my quality assurance program. But alas no photos with ice cream… it starts melting right away.
What else have I baked in my Breville? Savory empanadas!