Mini Blueberry Pie

Since I have more berries than I know what to do with, I decided to make some blueberry pie. This wasn't just any blueberry pie, though. Earlier this week I saw a great recipe for Pie in a Jar over at Our Best Bites. I was going to originally do that adorable recipe, but alas could not find tiny little mason jars at my Publix. Instead I used mini pie pans that I alreadt had. They are about 4 inches in diameter and are so cute! 
I used the following recipe but halved everything and used two mini pie pans:

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 (I actually recommend baking it for only 30 minutes for the smaller pies. Make sure to keep an eye on your pies because the time will definitely vary depending on the size) minutes, or until crust is golden brown.

I used regular sized Pillsbury pie shells and cut out a shape to fill the mini pans. If you decide to try to make the mini pies I would reccomend cutting about an inch larger than the form you are using. Mine didn't have a crust around the edge, so it was a little more difficult to attach the crosshatch. 

There was plenty of dough left so I made some extra cute hearts. <3

Here is the final product. Isn't it cute? It was very yummy too! 

Happy Baking!