Mini Blueberry Pies
It’s summer and that means many delicious fruits and vegetables are coming into season! Here in middle Tennessee blueberries are ripe and ready to eat from June til early July! Just last week my family and I ventured out to a u-pick farm and picked three buckets full of juicy plump blueberries. If you are interested in picking your own fruit this summer in Tennessee check out https://www.picktnproducts.org/pick-your-own.html to find a farm near you. It’s a great activity that supports local farms and maintains social distancing.
Because so many fruits are in season in the spring and summer, fruit pies are a classic summertime treat! While pies are typically quite, sweet this recipe for mini blueberry pies features individual graham cracker pie crusts to promote appropriate portions, minimal sugar, and an easy oat topping. And whether you use fresh or frozen blueberries you will benefit from nutrients such as Vitamin C, antioxidants, and fiber packed into these little blue gems of summer!
This recipe is adapted from Highlights High Five magazine from June 2018. To prepare this recipe at home you will need:
1 package of 6 mini graham cracker pie crusts
1 teaspoon flour (all-purpose or whole wheat)
1 Tablespoon brown sugar
1 Tablespoon orange juice
1 cup fresh or frozen blueberries
2 Tablespoons old-fashioned oats
2 Tablespoons flour (all-purpose or whole wheat)
2 Tablespoons brown sugar
¼ teaspoon cinnamon
1 Tablespoon melted butter
BEFORE YOU BEGIN: 1. Wash your hands. 2. Have an adult preheat the oven to 350 degrees F.
Place pie crusts on a baking sheet, evenly spaced. (Optional: cover baking sheet with aluminum foil before placing pie crusts on pan.)
Combine 1 teaspoon flour, 1 tablespoon brown sugar, and 1 tablespoon orange juice in a medium bowl. Mix until flour is dissolved.
Add blueberries to the bowl with the flour, sugar, juice mixture. Stir to coat well. Set aside.
Using your fingers or a fork, mix the topping ingredients together in a small bowl until crumbly. Set aside.
Spoon the blueberry mixture into the pie crusts until all the filling mixture has been used.
Spoon topping evenly onto each mini pie until all the topping mixture has been used.
With an adult’s help, place baking sheet with mini pies in the oven and bake for 20-25 minutes or until topping is lightly browned. Cool for 5-10 minutes before eating.
I would love to see how you make the recipe your own in creative ways!! Maybe you’ll try other fruits like strawberries, blackberries, peaches or a mix of fruits; adjust the sugar or try spices other than cinnamon. Explore, create, and have fun in the kitchen then share pictures of your snacks to social media using #DCSnackAttack so we can see them too! Happy Snacking!