These mini blueberry pies made in a muffin tin feature a homemade lard crust and are the perfect size for parties and snacking! The sweet flavor of the warm berries pair nicely with this delicious and easy pie crust.
Keyword: Mini Blueberry Pies made in a Muffin Tin
Servings: 12Mini Pies
Blueberry Pie Filling
2cups fresh blueberries
3tablespoons white sugar
1juice of one lemon wedge (about a teaspoon)
1 1/2 cupsall purpose flour
1/2cupArmour Premium All-Natural Lard
4 tablespoonsice water with cubes in it*only use as needed. My crust needed 3 tablespoons of ice water.
Preheat oven to 375.
Grease a 12 count muffin tin lightly with lard.
For Pie Crust filling
In a large bowl combine berries, sugar, corn starch, lemon juice, and cinnamon fully; set aside.
In a bowl, add flour, lard, salt, and work in 1 tablespoon of ice water as needed.
Use floured hands to work the dough until fully combined and not sticky.
To make individual pie crusts, roll out dough to 1/4" thick.
I used a large mason jar lid which was the right size for the circles. You will have to re-roll out dough maybe twice for all the crusts.
You will have some excess dough to use for toppers. This is optional but I had a star cookie cutter just small enough to make this size.
Place each crust into a muffin tin space, and then fill with blueberry filling mixture.
Bake for 15-18 minutes or until crusts slightly golden brown and filling is bubbly.
*Nutritional Values listed may differ and are meant to be used as a guide.