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Mini Pies Muffin Tins

Mini Pies in Muffin Tin are perfect for summer parties picnics and potlucks
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Angela Roberts

Ingredients

  • 1 recipe pie dough gluten free here (all-purpose flour here)
  • 8 cups blueberries can use frozen, defrosted
  • 6 tablespoons sugar or swerve
  • juice of one lemon
  • zest of one lemon
  • 4 tablespoons instant tapioca or corn starch
  • 2 tablespoons chopped mint or lemon thyme
  • Tools:
  • 4 inch cookie cutter

Instructions

  • Mix zest into sugar with your fingers.
  • Prepare Berries. You can toss frozen with lemon juice, zest, sugar (or swerve) and tapioca. Allow to defrost (about 15 minutes). Pour off any excess juice before putting in tins.
  • Roll out pie dough. Cut 24 circles.
  • Place each circle of dough into a muffin tin.
  • Fill with berries.
  • Bake at 400 degrees for 20 minutes.