Mini Blueberry Pies

READY IN: 45mins
YIELD: 8 tarts




  • Preheat oven to 400°F.
  • Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
  • In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
  • Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
  • With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
  • Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
  • Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.