Gluten-Free Blueberry Mini Pies (demo)
These gluten-free blueberry mini pies are vegan, gluten free, easy to make and oh so delicious.
Servings: 6
Calories: 260kcal
Ingredients
Gluten-Free Pie Crust
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/2 cup unsalted butter cold and cut into small pieces
- 1/4 tsp salt
- 2 tbsp ice water
Blueberry Filling
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Egg Wash
- 1 egg
- 1 tbsp milk or water
Instructions
- Prepare the Gluten-Free Pie Crust: In a food processor, combine the gluten-free all-purpose flour and salt. Add the cold, chopped butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need to use all the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Blueberry Filling: In a bowl, gently toss together the fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are evenly coated. Set aside.
- Prepare the Mini Pie Crusts: On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out 12 circles to fit your mini pie pans. Carefully place half the circles into the mini pie pans, ensuring the dough covers the bottom and sides.
- Fill and Assemble the Mini Pies: Divide the blueberry filling evenly among the prepared pie crusts. Create a lattice top or any decorative pattern with the remaining dough circles. Place them over the blueberry filling.
- Seal and Glaze: Press the edges of the top and bottom crusts together to seal the pies. Crimp the edges using a fork or your fingers. In a small bowl, beat the egg with milk or water to create the egg wash. Brush the tops of the pies for a golden finish.
- Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
- Cool and Serve: Allow the mini pies to cool for a few minutes in the pans, then transfer them to a wire rack to cool completely. Serve warm and enjoy the deliciousness!
Notes
*Nutrition information is only a rough estimate.