Blueberry Pies

Oh, blueberry pie! How easy you are to make! I really don't know why I don't make you more often. Maybe there are other pies that compete with you like strawberry or peach. How silly of them since there is no slicing involved except to serve you. 

Mini Blueberry Pies
7 cups fresh wild blueberries, picked over and cleaned
1 cup sugar plus additional for sprinkling
3 Tbsp all purpose flour, plus more for the work surface
pinch of coarse salt
2 pie crust dough
2 Tbsp unsalted butter

Directions:

1. Preheat oven to 425 degrees F.
2. In a large bowl, combine the blueberries, sugar, flour, and salt.
3. Gently toss to coat the blueberries. Set aside.
4. On a floured work surface, roll out one pie crust dough to about 1/8 inch thickness.
5. Take a large glass and cut out circles.
6. In a cupcake tin, place each circle in the individual cups.
7. Spoon the blueberry filling on top of the dough in the cupcake tin until it reaches just below the edge of the dough.
8. Dot a little of the butter on top of the blueberry filling.
9. Roll out the other pie crust dough to about 1/8 inch thickness. 
10. Cut out desired shapes and place over each blueberry filling. Press down lightly to seal.
11. Bake the pies about 30 minutes and golden brown.
12. Remove the cupcake tin from the oven and allow the pies to cool before serving since the filling is very hot.

Recipe adapted from Martha Stewart Living 2002 Annual Recipes.

Did you already know...
-During the Civil War, blueberries were canned and shipped to the Union Troops.
-In Maine, wild blueberries are grown on over 60,000 acres.
-The bilberry is a cousin of the blueberry.

 I hope you have a wonderful week even though it is Monday!