Have you ever used a store-bought frozen pie crust for something other than… well, pie? Because I know that before this, I never had. Part of me was a little nervous when I lifted the pie crust out of the aluminum pie plate it came in, that it would lose all its magical crustiness and crumble to pieces. Do I sound like a novice baker? Because I really am… so I was beyond happy when I set the pie crust on the counter and it was… wait for it… just like a regular pie crust! Except I didn’t have to make it myself. Which is always a huge bonus in my books!
I know, I know. In a perfect world, I would have made my own pie crust. I bet these mini blueberry pies would be soooooooooo amazing with pie crust from scratch! I mean, they were pretty awesome with store bought pie crust too, but homemade would bring them to a whole new level. But for now, since I’m a busy mom, and I barely have time to brush my teeth, let alone make homemade pie crusts, I’m sticking with the “easy” factor for these. Because let’s face it, they were ridiculously simple to make!
And when my husband came home from work and saw them sitting on the counter, with the fresh icing sugar drizzle pooling around the edges, he swooned. I’ve never seen him so enchanted by a dessert. He’s voluntarily gluten free and he never cheats, but I swear, I could see some inner turmoil brewing inside of him, like he was questioning whether eating just. one. bite. would set him back.
Mini Blueberry Pies
The full, printable recipe is at the bottom of this post, but here’s the basics of what you need:
- Two 9″ Pre-made Frozen Pie Crusts
- Blueberry Jam
- 1 Egg
- Heart Shaped Cookie Cutter
And for the glaze:
- Icing Sugar
I let the frozen pie crust sit on the counter to defrost for about an hour. I didn’t really time it, but it didn’t take very long.
After it was defrosted, I carefully took the pie crust out of the tin, set it on the counter and rolled it flat with a rolling pin. It still had the fluted edges (and one small tear), but that really wasn’t a big deal since I was using the cookie cutter and I could just cut around them.
Using a heart shaped cookie cutter, gently press down on the dough to cut out the shapes.
I managed to get 10 hearts out of one 9″ pie crust. And since there were two pie crusts in the box I bought, I had 20 hearts, for a total of 10 mini blueberry pies. A pretty good number, don’t you think?
Take a generous spoonful of blueberry jam, and place it in the middle of the hearts. You can use even more jam than what I show in the photos. The worst that can happen is that jam will start oozing out the edges. And I’m sorry, but hot, bubbly, oozing jam on a pie crust is by no means a bad thing!
Beat an egg with a splash of water, and then use your fingers (or you know… if you’re more sophisticated than me, you could use a brush) to spread it around the edges of the hearts. The egg will help them seal closed while they’re baking.
Then take another heart, line it up, and gently press down the edges with your fingers to keep it in place.
Use a fork to press down around the edges of the heart. It adds a pretty pattern and really helps seal everything in there.
Now take the rest of your beaten egg, and lightly spread it on top of all of the hearts with a brush. It just helps give them that wonderful golden brown colour while they’re baking.
See what I mean? So perfectly golden brown and delicious after they baked!
And see what I mean about the blueberry jam oozing out? It kind of makes me swoon too!
When I took them off the silicon baking mat, the hearts looked a little plain. They were just calling out for a glaze. I know, you typically don’t put a glaze on a blueberry pie (or maybe you do?), but they needed something…
So I whipped up a quick batch of easy icing sugar glaze and drizzled it over top, and oh my word, I fell in love.
These were amaaaaaazing. So delicious! Kind of pie like, but also kind of cookie like too.
And the best part is that they were ridiculously simple to make! That’s my kind of treat!
- Two 9" Frozen Pie Crusts, defrosted
- 1 Jar of Blueberry Jam
- 1 Egg
- ½ Cup Icing Sugar (heaping)
- 2 Tablespoons Milk
- Preheat the oven to 350F.
- Remove the defrosted pie crusts from the tin and carefully place on the counter.
- Use a rolling pin to gently flatten them out (but don't roll them thinner).
- Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
- Place half the hearts on a silicon baking mat. Set the other half aside.
- Add a generous spoonful of blueberry jam to the middle of each heart.
- Beat the egg and add a small splash of water to it.
- Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
- Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
- Press down around the edges with a fork to seal it all in.
- Brush the egg mixture on top of each of the hearts.
- Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
- For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.
These mini blueberry pies are so easy to make and they taste AMAZING! You can use store bought pie crust or you can make your own, and you can use any flavour of jam too. Mini cherry pie hearts anyone? Yes, please! And in case you’re wondering. Nope. My husband resisted and he didn’t cheat on his gluten free diet. But this was the closest I’ve ever seen him to giving in! Mmmmm…