Blueberries!

Last weekend, Michael and the boys picked blueberries at Poppa and Mimi's house. We love fresh blueberries, and I am always looking for new recipes to try them in. Almost two years ago, I bought a pocket pie maker from Williams Sonoma and never got around to using it. I had some extra time this week and decided to make some mini pies!

Blueberry pie filling:
3 cups fresh or frozen blueberries
1/2 cup blueberry jelly or jam
2 teaspoons corn starch
Mix these ingredients in a bowl and set aside while you make your pie crust.

Pie Crust:
1/2 cup softened cream cheese
1/2 cup softened butter
1 1/2 cups all purpose flour.

Mix the softened cream cheese and butter together. Then, incorporate the flour a little at a time until everything is mixed together well. Roll the pie crust out of a floured surface.

I used my star pocket pie maker to cut out the individual pies. You need two stars per pie. You could also use large cookie cutters or a glass to cut out shapes.

Take one dough cut out, lay it on the pie maker, then add some of the blueberry pie filling.

Add another dough cut out, then close the pie maker to crimp the edges. If you don't have a pocket pie maker, you could just add the filling to one piece of dough, then add the second dough piece, and crimp the edges using a fork.

Lay your mini pies on a baking sheet. Brush the pies with an egg wash and sprinkle them with sanding or table sugar. Bake at 350 for 15-20 minutes or until golden brown.

Here are the fresh from the oven mini blueberry pies! They were so yummy!

***Tip - next time I will make sure the edges are crimped well. Some of the filling oozed out while baking.