12 Jul 2015

Bitesize Blueberry Pies

No Comments Baking and Tarts / Pies

Everybody loves things on sticks – usually cakes and lollipops but pies are no exception. The Atlantic blueberry crop is in the shops which means huge blueberries which look awesome in pies.

Bake until golden brown

Filled with blueberries and baked until golden brown

Bitesize Blueberry Pies
Prep time
Cook time
Total time
Bitesize Blueberry Pies
Serves: 9 x 9cm pies
  • 210g wholemeal flour
  • Dash salt
  • 100g butter
  • 20g shortening (Trex/Crisco)
  • 1 tsp vanilla extract
  • 5 tbsp cold water
Blueberry Filling
  • 50g caster sugar
  • 150g blueberries
  • ½ tbsp cornflour
  • ½ tsp cinnamon
  • 2 tbsp blueberry jam (blackberry jam would also work)
  • 2 tbsp lemon juice
  • 50g icing sugar
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  1. Cube the butter, then blitz with the rest of the ingredients in a food processor until a dough starts to form. Leave pea-sized chunks of butter as this adds texture to the pastry.
  2. Wrap in plastic and chill overnight.
After Chilling...
  1. Preheat the oven to 175C/350F, line a baking tray.
  2. Mix the filling ingredients. Fresh and frozen blueberries both work.
  3. Roll out the pastry to 2-3mm thick, cut discs using a cookie cutter.
  4. Mix the filling ingredients together.
  5. Arrange on a baking tray with a gap between each, then place 1 tbsp blueberry filling in each.
  6. Wet the edges of the bottom disc with a little cold water, then place another disc on top.
  7. Crimp the edges with a fork, cut vents in the top and brush with milk, egg white or cream.
  8. Sprinkle with coarse sugar, then bake for 20-30 mins until golden brown.

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