Mini Blueberry Pies
INGREDIENTS
•
3¾ cups all-purpose flour
•
3 tablespoons granulated sugar
•
½ teaspoon kosher salt
•
⅔ cup unsalted butter, COLD (NOT room temperature), cut into pieces
•
⅔ cup shortening, COLD (NOT room temperature)
•
⅔ cup ice cold water, plus more as needed
•
4 teaspoons distilled white vinegar
•
1 egg yolk, for the egg wash
•
1 tablespoon cream, milk or water, for egg wash
•
raw sugar, for sprinkling
•
1 lb. fresh blueberries, cleaned
•
⅓ cup granulated sugar
•
2 tablespoons cornstarch, sifted
•
2 teaspoons fresh lemon juice
•
1 teaspoon lemon zest
•
½ teaspoon ground cinnamon
•
¼ teaspoon ground nutmeg
•
½ cup old-fashioned (not instant) oats
•
¼ cup all-purpose flour
•
¼ cup brown sugar
•
2 tablespoons unsalted butter, cubed
•
3 tablespoons almonds, pecans, or walnuts, roughly chopped
•
⅔ teaspoon ground cinnamon
•
*I used a streusel topping on half of these pies, because I wanted to make as many pies as possible and knew I wouldn’t have enough crust. This is a great way to stretch your crust, but if you don’t need so many pies, then you can just use the or
ADVERTISEMENT