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Gluten-Free Blueberry Mini Pies (demo)

AuthorCarissa
These gluten-free blueberry mini pies are vegan, gluten free, easy to make and oh so delicious.
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Prep Time30 minutes
Cook Time1 hour
Chill Time 30 minutes
Total Time2 hours
Servings6
Calories260 kcal

Ingredients  

Gluten-Free Pie Crust

  • 1 ¼ cups gluten-free all-purpose flour blend
  • ½ cup unsalted butter cold and cut into small pieces
  • ¼ tsp salt
  • 2 tbsp ice water

Blueberry Filling

  • 2 cups fresh blueberries
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Egg Wash

  • 1 egg
  • 1 tbsp milk or water

Instructions 

  1. Prepare the Gluten-Free Pie Crust: In a food processor, combine the gluten-free all-purpose flour and salt. Add the cold, chopped butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need to use all the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat the Oven: Preheat your oven to 375°F (190°C).
  3. Make the Blueberry Filling: In a bowl, gently toss together the fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are evenly coated. Set aside.
  4. Prepare the Mini Pie Crusts: On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out 12 circles to fit your mini pie pans. Carefully place half the circles into the mini pie pans, ensuring the dough covers the bottom and sides.
  5. Fill and Assemble the Mini Pies: Divide the blueberry filling evenly among the prepared pie crusts. Create a lattice top or any decorative pattern with the remaining dough circles. Place them over the blueberry filling.
  6. Seal and Glaze: Press the edges of the top and bottom crusts together to seal the pies. Crimp the edges using a fork or your fingers. In a small bowl, beat the egg with milk or water to create the egg wash. Brush the tops of the pies for a golden finish.
  7. Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
  8. Cool and Serve: Allow the mini pies to cool for a few minutes in the pans, then transfer them to a wire rack to cool completely. Serve warm and enjoy the deliciousness!

Notes

*Nutrition information is only a rough estimate.