Muffin Tin Blueberry Pie

What You'll Need:

• 2 pie crusts store-bought or homemade

• 2 cups Blueberry Pie Filling

• 1 egg mixed with 1 Tablespoon water, for egg wash

How To Make:

1. Preheat the oven to 425°F (220°C).

2. On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness. Using a 4-inch cookie cutter cut out 12 circles from the pie crusts (6 from each pie dough). Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles. 

3. Place each circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan. 

4. Remove the muffin pan from the refrigerator and evenly distribute the blueberry pie filling (about 3 tablespoons) between the 12 pie crusts.

5. Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. You can use a cookie cutter and cut out fun shapes or make a fun lattice top!

6. Brush the top of the crusts with the prepared egg wash. 

7. Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.