Spend a day blueberry picking at one of our local orchards. Harvest those blueberry bushes in the backyard. Or swing by the store for the blueberry sale of the summer. Do what you have to do to get them, and then, make these beautiful little tarts in 10 minutes flat.
This has been my go-to blueberry pie recipe for almost a decade. In-season blueberries are perfection on their own, and this recipe leaves them in their freshest state, bound by a quick cooked sauce made with more fresh blueberries, water, cornstarch, lemon juice and a little sugar.
Use this blueberry pie filling whichever way you prefer: pour into a prepared graham cracker crust, a pre-baked traditional crust, or into mini fillo shells, as I’ve done here. Or, nix the crust and spoon the berry sauce over ice cream, pudding or serve on its own with whipped cream. Your friends and family will rave about this … and you won’t come close to breaking a kitchen sweat.
Mini Fresh Blueberry Pies
- 4 cups blueberries, rinsed and dried
- 1/2 cup + 2 T. water, divided
- 2 T. cornstarch
- 1/2 cup sugar
- 2 tsp. freshly squeezed lemon juice
- Pinch of salt
- Mini fillo shells
- Measure out 1 cup of blueberries, choosing the softest ones. Place in a medium saucepan together with the 1/2 cup water.
- Cover and bring to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Let the mixture cool slightly. Spoon into room-temperature fillo cups and serve.