Last but not least……… Blueberry Pie! Yummy.
I wanted to do a mini version of these also and I wanted to make them in a different style, so I went with this simple empanada pie!
Casey’s Blueberry Pie Empanadas –
1 pack of refrigerated pie crust
1 pack of blueberries
1 tablespoon of sugar, plus 1/2 teaspoon of sugar to dust
1 tablespoon of melted butter
Preheat oven to 375 degrees and prepare a baking sheet with parchment and spray with cooking spray.
1. Roll out the crust on your work surface, use a 2 inch circular cookie cutter (or a glass that is about two inches wide) to cut your circles in the crust. You can get 8 out of each pie crust roll (the sugar and butter are for 8 pieces, so double that if you want to make both rolls)
2. Place a pinch of sugar into the middle of each circle, along with four blueberries. fold over the top and use a fork to gently seal the “empanada”
3. Place on your prepared baking sheet and bake for 10 minutes. Remove from the oven and generously brush on the melted butter. Sprinkle with remaining sugar and bake for additional 5 minutes or until golden brown.
4. Sprinkle with confection sugar and serve.
.. If you have a shot glass (aka you do I am sure haha) use your shot glass to make mini empanadas! Just put one blueberry, so fun and cute!
This concludes my Pi Day Trio of Mini Pies 🙂
I hope you try them and love them as much as I did 🙂