Blueberry Shortbread (Mini) Pies
Blueberries are native to North America and are often referred to as a 'superfood' due to their high antioxidant content.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Blueberries
- 1/2 cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine blueberries, granulated sugar, cornstarch, and lemon juice. Stir until well coated.
- In a separate bowl, mix together flour, powdered sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add vanilla extract and mix until the dough comes together.
- Divide the dough into 6 equal portions. Press each portion into a mini pie tin, covering the bottom and sides.
- Fill each pie crust with the blueberry mixture.
- Bake in the preheated oven for 25 minutes or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let the pies cool for 30 minutes.
- Serve the blueberry shortbread mini pies warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 37g13%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.