Mini Blueberry Pies

By pavaldez

Ingredients

• 1 pound (about 3 1/2 cups)frozen blueberries defrosted
• 1 cup sugar
• 1/4 teaspoon lemon zest
• Pinch of nutmeg
• Pinch of cinnamon
• 1/4 cup cornstarch
• 1/4 cup water
• 2 recipes Sweet Pie Crust dough, or storebought pastry dough for 2 9-inch pies
• 2 tablespoons heavy cream

Details

Servings 4

Preparation

Step 1

1. Combine the blueberries, sugar, lemon zest, nutmeg and cinnamon in a medium size saucepan over medium low heat. Cook, stirring until the sugar has dissolved and the mixture begins to look soupy, about 7 minutes.

2. In a small bowl, whisk togethr the cornstarch and the water and pur into the saucepan with the blueberries. Cook for another 2 minutes, stirring, until the mixture begins to thicken. Once the mixture has thickened, remove from the heat and set aside to cool.

3. On a lightly floured surface, roll out the dough sheets to a thickness of 1/8 inch. Using the pastry cutter (the side marked "bottom"), cut out 4 rounds of dough from one of the sheets. Place the dough rounds into the wells of the Emeril By T-Fal Pie & Cake Maker and scoop about 1/2 cup of the blueberry filling into each crust. Cut the remaining dough sheet into 4 rounds using the cutter side marked "toop". Place the dough rounds over the filledtartlet shells and gently press the sides of the dough together to form a seal. Brush the tops of the pies with the heavy cream. Using a sharp paring knife, make 2 small incisions in the top of each pie to allow steam to escape.

4. Close the lid and plug it in to begin heating. Cook until the dough is golden brown and cooked through, about 12 minutes total. Remove the pies from the machine and let them cool on a wire rack.