I recently came across these mini blueberry pies from Elisabeth and Butter They looked so simple to make, yet very professional, so I decided to try them for myself. 

As Elisabeth says, with just a few ingredients these little pies have a lasting impression and are are the perfect last minute dessert. 

Here's what you'll need: 

1 Box of Pre-rolled Pie Crust 

8oz Fresh Blueberries 

Zest and Juice of One Lemon 

2oz Caster Sugar (plus a little extra for sprinkling) 

Pinch of Salt 

2Tbsp Cornflour 

1 Large Egg 

Preheat the oven to 190°C and line two baking sheets with parchment paper. 

Unroll the pastry and use a large round cookie cutter, around 8-10cm, to cut out circles. You can roll up any scraps and roll it out again to use as much of the pastry as possible. Place to the rounds onto the baking sheet. 

Mix together the blueberries, lemon zest, lemon juice, sugar, salt and cornflour in a bowl until well combined. Scoop around a tablespoon of the mixture onto the centre of each round of pastry - don't try to add too much or your pies will burst open. 

Fold the sides of each round over so that the two edges meet, pressing with your fingers to seal. Use the back of a fork to seal again. 

Whisk the egg and use the mix to brush the tops of the pies before sprinkling with a little sugar. Then, using a sharp knife, cut two small slices on the tops of each pie. Place in the oven for around 15 minutes until golden brown. 

Enjoy hot and make sure to show me your successful bakes. 

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