Do you ever find yourself craving a sweet, tangy burst of blueberries encased in a delicate, gluten-free crust that’s just the right size to hold in your hand and devour? Well, you’re in luck, my pie-loving pals, because I’ve got a recipe for Gluten-Free Blueberry Mini Pies that will have your taste buds doing the tango.
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What makes this recipe so great?
Oh, let me gush a bit more about this pie perfection:
01. A Gluten-Free Fairy Tale
They take the crown for inclusivity, inviting everyone to the pie party—gluten-free folks, you’re the guests of honor!
02. THE TASTE!
Imagine the juiciest, most flavorful blueberries cuddled in a buttery embrace of gluten-free crust. It’s like a flavor-packed hug that leaves you grinning with each bite. It’s SO YUMMY.
03. Joy of Sharing
Whether you gift them, serve them at a party, or savor them all by yourself (shhh, we won’t tell!), these mini pies bring people together. And hey, sharing pie is sharing love!
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Instructions:
Begin this pie extravaganza by mixing together your gluten-free flour, cold butter, and a pinch of salt until you’ve got a crumbly texture. Slowly introduce a touch of ice water until it all comes together in a doughy embrace. Toss it in the fridge for a chill session.
Now, let’s get that oven fired up to 375°F (190°C). Roll out that chilled dough and gently place it into your mini pie pans. Time to play with blueberries! Mix them up with sugar, cornstarch, and a dash of lemon juice for that perfect sweet-tart filling.
Design a cool pattern for the top crust, seal the edges like a pro, and give it a brush of egg wash for that beautiful golden finish. Pop those cuties in the oven and let the magic happen for about 20-25 minutes. Once they’re out, give them a little time to cool down, and then, my friend, it’s pie o’clock. Time to indulge in these adorable, mouth-watering mini blueberry pies! Enjoy!
Recipe Tips
Chill, Chill, Chill: Pop that dough in the refrigerator for a solid chill. Cold dough means a flakier crust. Don’t skip this step!
Lattice Love: If creating a lattice seems daunting, no worries! You can simply cut slits in the top crust for venting. It’ll look just as fab.
Serve With Style: Dress up your mini pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar.
More Desserts:
Heart Shaped Sugar Cookies
Ingredients
- 280 g plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 145 g unsalted butter softened
- 160 g caster sugar
- 1 egg
- 2 tsp vanilla extract
Royal icing
- 3 egg whites
- 400 g icing sugar
- 1 tsp vanilla extract
Instructions
Prepare the cookie dough
- In a medium bowl, whisk together the plain flour, salt, and baking powder. Set aside.
- In a large bowl, cream the softened butter and caster sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a dough forms. Avoid overmixing.
- Flatten dough into a disk and cut out dough shapes. Re-roll dough adding flour each time you roll and cut out heart shapes until you use up the dough. One portion of dough to about 1/4 inch (6mm) thickness.
- Gently place cut out heart shaped cut out dough on a tray, wrap with clingfilm and refrigerate for at least 45 mins, or until firm.
- Place the heart shaped cookie cut outs on the prepared baking sheets, leaving some space between each cookie.
Bake the cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the royal icing
- In a clean bowl, beat the egg whites with an electric mixer until frothy.
- Gradually add the sifted icing sugar, beating on low speed until the mixture is smooth and forms stiff peaks. Add the vanilla extract and mix until combined.
- If desired, divide the icing into separate bowls and add food colouring to achieve your desired colours.
Decorating the cookies
- Use a piping bag fitted with a small round tip to outline the cookies with royal icing. Let the outline set for a few minutes.
- Thin the remaining icing with a few drops of water to reach a flooding consistency, then fill in the outlined cookies.
- Use a toothpick to help spread the icing and eliminate air bubbles.
- Let the decorated cookies dry completely at room temperature for several hours or overnight before serving.