Mini Pies Muffin Tins
Mini Pies in Muffin Tin are perfect for summer parties picnics and potlucks
Servings: 24
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.