I love making little surprises for my family - it's a way to say I love you. And in my house, it's usually said with food!
The other day I whipped up some blueberry pie tarts for Mr. Juggling Act that were super easy. He was so surprised to come home to a little something just for him (no one else in the house loves blueberry pie like Mr. Juggling Act!)
These little tarts -- or hand pies - are very simple to make. I threw a handful of fresh berries into a dish and flavored them with sugar and lemon, then I used store bought pie crust and this adorable Lattice Mini Pie Mold to make the tarts in no time!
These are perfect for National Pi Day! Of course, you can change up the recipe for whatever fresh berries you have on hand, but you'll have to adjust the seasonings.
For instance, I skip the lemon on raspberries and use a bit of cinnamon instead. For blackberries, you could use a dash of Gran Marnier instead of the lemon juice for some depth of flavor that is out of this world!
Blueberry Pie Tarts
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- 1 box store-bought pie crust
- 1 egg beaten with 1 tablespoon water
- 1 cup fresh blueberries
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- Preheat the oven to 375-degrees. Line a baking sheet with parchment paper.
- In a small bowl, use a fork to gently crush a third of the blueberries just slightly so they begin to release their juices. Toss with the rest of the blueberries, lemon juice and zest and cornstarch.
- Roll the pie crust out and use the back of the pie press mold to cut the circles out of the dough. You can get 4 circles from the dough, which makes 2 tarts. Repeat with the second pie crust.
- Place one piece of the dough into the bottom of the mold and press down gently. Fill the well with ¼ of the blueberry mixture - take care not to overfill!
- Gently top with the second dough circle. Brush the edges with just a little bit of the beaten egg mixture. Squeeze the mold together to seal, then remove and set on the parchment paper. Repeat until you have 4 pie tarts.
- Brush the top of each pie with the egg mixture, then bake for 20-24 minutes until the crust is golden and the blueberry mixture is bubbly inside the crust. Remove from the oven and let set for 15-20 minutes before serving.
- Top with a sprinkle of confectioner's sugar or serve with ice cream, if desired.
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I hope you get the chance to make these for someone special in your life!
Here are a couple of my favorite pies: