1 Pie pastry
3/4 cup Sugar
3 tablespoons Cornstarch
1 cup Water
4 cups of Blueberries (fresh or frozen)
*If using frozen blueberries, slightly thaw
1 tablespoon Butter
1 pie pastry cut into long strips and woven on top Instructions:
Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch pans with pastry (we recommend our Bel Piatto Mini Pie Pans). Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.
Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve.
**This recipe works well as a full-pie recipe too. Keep dough together instead of dividing into eighths.
To view our cherry pie recipe, click here!