- Mini Blueberry Pie topped with Whipped cream
- 1 box pie crust makes 24-can be made day before
- Use mini muffin tin, prick bottom with fork and freeze
- Bake at 400 till light brown
- Filling made day ahead
- 2 cups fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
- Place half blueberries, sugar, zest and cornstarch, water in pot. Bring to boil and simmer
- Add remaining blueberries and heat through till sauce is thickened.
- Take off heat and squeeze in fresh lemon juice
- Fill each pie crust with filling, then top with whipped cream and option lemon rind
- 1 box pie crust makes 24-can be made day before