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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
7 mins
chill:
20 mins
bake:
11 mins
total:
53 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan,
    combine 3/4 cup of the
    blueberries, the sugar and
    cornstarch. Stir in 1/4 cup
    water. Cook over medium
    heat for 5 to 7 minutes or until
    berries have popped and
    mixture has thickened.
    Remove from heat and stir in
    remaining 1/4 cup blueberries.
    Cover and refrigerate for
    20 minutes.

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  • Heat oven to 425°. Unroll
    one of the piecrusts on a
    cutting board. Cut out circles
    with a 2 1/2-inch cookie cutter.
    Gather together scraps, re-roll
    and cut out circles (you should
    have 16 total). Repeat with
    second piecrust.

  • Divide 16 of the rounds
    between 2 cookie sheets.
    Gently press a pop stick into
    each round. Spoon a heaping
    teaspoon of the blueberry
    filling in center of each round.
    Brush edges with egg mixture
    and place a second round on
    top. Seal edges with a fork,
    brush tops with egg wash and
    sprinkle pies with a little
    sugar. Cut small vent holes
    into each pie.

  • Bake at 425° for 10 to 11
    minutes. Remove with a thin
    spatula to a wire rack. Cool
    slightly and serve.

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