Ingredients
2 (9-inch) circles Refrigerated pie crusts, softened
4 cups (about 600g) Fresh blueberries, washed and stemmed
1/3 cup (70g) Granulated sugar, plus more for sprinkling
2 tablespoons Cornstarch
1 tablespoon Fresh lemon juice
1/2 teaspoon Vanilla extract
1/8 teaspoon Ground cinnamon or cardamom (optional)
1 tablespoon Unsalted butter, cut into small pieces
1 Large egg, beaten with 1 tbsp water (egg wash)
Coarse sugar (like turbinado), for sprinkling
Instructions
1. Prepare Filling: Combine blueberries, sugar, cornstarch, lemon juice, vanilla, and optional spice in a saucepan. Cook over medium heat, stirring constantly, until thickened and berries break down (5-7 mins). Remove from heat, stir in butter, and let cool completely (refrigerate until cold).
2. Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
3. Cut & Fill: Roll out pie crusts and cut 8 total rounds (using a 4-inch cutter). Spoon 1 tablespoon of chilled filling onto one side of each round.
4. Seal: Brush edges with water, fold over to form half-moons, and press edges firmly with a fork to seal.
5. Vent & Glaze: Place on baking sheet, cut 2-3 small slits on top to vent, brush with egg wash, and sprinkle with coarse sugar.
6. Bake: Bake for 18-22 minutes until golden brown and bubbling. Cool completely on a wire rack.
Notes
Pro-Tips:
• Do not overfill the pies; a generous tablespoon is plenty to ensure a good seal.
• Chill assembled pies for 15 minutes before baking to prevent shrinkage.
• Venting the tops is essential to let steam escape and prevent the crust from bursting.
• Ensure the filling is completely cold before assembling to keep the crust flaky and not soggy.
Variations:
• Use strawberries, raspberries, or blackberries (adjust cornstarch for juicier berries).
• Add 1-2 tablespoons of cream cheese or mascarpone to the center before the fruit.
• Add finely grated lemon or orange zest for a citrus boost.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian