Blueberry Mini Pies

Delicious soft pie pastry with fresh blueberry filling. Just perfect.

Level: Easy

Serves: 12

Prep: 30 minutes + 1hour chilling time

Cook: 20-25 minutes

Ingredients:

Dough:

250 g flour

125g butter (chilled)

½ tbsp Yeast

¼ tsp baking powder

50ml milk

50g natural yogurt

1 egg yolks

¼ tsp salt

Pie Filling:

350g frozen blueberries

50g sugar

30g cornstarch

2tbsp lemon juice

Preparation:

Sieve the flour in a bowl, cube the butter and work it in until resembles crumbs. Add yeast, baking powder, milk, yogurt, the egg yolk and salt. Work it into a ball. Cover it and put it into the fridge for 1 hour.

In a saucepan, on medium heat, heat the blueberries and the sugar until the sugar dissolved and it is cooking. Take it off the heat. In a cup mix the corn starch with enough water to make a paste and add it to the blueberries. Mix well. Put the saucepan back onto the heat and bring it to the boil stirring constantly. When it thickened up it is ready.

Preheat the oven (175 degrees Celsius) and butter a cupcake pan.

Roll out the dough, cut out circles and put them into the buttered cupcake pan. Fill them with blueberry pie filling, then put a cut-out star on the top. Bake them for 20-25 minutes. Let them cool down in the pan a bit, then take them out, sprinkle with powdered sugar and enjoy!