Ginger lemon blueberry pie is a summer time favorite recipe. These mini versions are perfect for a picnic and are sure to impress with festive decorative cutouts. It is so easy to make fancy looking pies. Best of all, they taste amazing! Wether you use a pre made crust, your favorite recipe, or the one that follows, make sure to be creative with cutouts and lattice work. Some of the smaller cutouts should be baked separately to avoid them getting soggy (which I did not do for the pictured pies but they were still delicious). This recipe makes six tiny pies 3"-4" in diameter. You will have extra dough for decorating or you can freeze it for another mini pie craving.
Ginger Lemon Blueberry Pie
For the crust:
300 g or about 2 1/2 cups AP flour
1/2 tsp salt
2 tsp sugar
8 oz cold unsalted butter, cut into cubes
1 T apple cider vinegar
1/4 to 1/2 cup ice water
Pulse the flour, salt, and butter in a food processor until pea sized crumbles form. Add the vinegar, and a small amount of the water. Pulse and add additional water as necessary until the dough comes together but is still crumbly. Form into two discs and wrap in plastic. Chill for at least 30 minutes before rolling out.
For the filling:
2-3 cups fresh blueberries
1/2 lemon, juice and zest
1/2 tsp fresh ginger, finely grated
1/4 cup granulated sugar
2 T turbinado sugar
2 T cornstarch
Pinch of good salt
Gently toss all ingredients together in a bowl.
Assembling and baking:
Pre-heat the oven to 425F and line a baking sheet with foil, or a silicone baking sheet. Roll out the crusts to no more than 1/8 inch thickness. You may have to let the dough sit at room temperature for 10-15 minutes to make it easier to roll out. Cut out circles larger than the size of your tart or mini pie pans. I used both tart pans and small foil pans. Press the circles of dough into the pans and trim the dough on the tart pans or gently tuck the edges in on the mini pie pans. Crimp the edges with your fingers, or a fork etc. Spoon the blueberry filling into the shells. Top with lattice work or dough cutouts. Brush the top crust with egg wash if desired, and sprinkle with additional turbinado sugar.
Place mini pies on the lined baking sheet. Loosely cover the top with a piece of foil, making sure not to press down on any fragile decor.
Bake any small decor shapes on a separate baking sheet for just a few minutes. They will brown quickly.
Bake the pies for 15-20 minutes, then remove the foil. Continue baking until crusts are golden and filling is bubbling and thickened. 10-20 minutes. Allow to cool before serving. Delicious served with vanilla bean whipped cream or ice cream.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.