Mini Blueberry Pies

I love those rolled, refrigerated pie crusts. They taste even better than homemade, I think. Well, homemade without lard. Every Southerner knows lard pie crusts are the Crown Jewel. But these store bought crusts are on-hand when you need them and the perfect excuse to make a pie at the last minute. I made these mini pies after dinner one night when the family was begging for a dessert and I didn't have anything planned, but did have two store bought pie crusts and some homemade low-sugar blueberry jam. As fast as these little suckers were eaten, I'm sure I'll be making them again soon!



I unrolled the crusts and used a large biscuit cutter to cut out the mini crusts. I got nine perfect circles from each crust, but had a lot leftover and could have kneaded it out and made more. 9 mini pies is enough for a family of four, though. :)



I had a munchkin spoon about a tablespoon full of jam



onto each pie bottom on a parchment paper-lined cookie sheet.



When she finished with each pie I placed on the top crust and used a fork to seal the edges.



Cut three tiny slits into the top of each pie to let out the steam. I brushed the tops with milk and sprinkled on some cinnamon sugar.



Bake at 400 degrees for 15 minutes.




We learned the hard way that the filling gets very, very hot. So be careful when biting into these little guys!