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The hand held mini pie is filled with a cardamom-spiced blueberry filling. Use refrigerated pie crusts for quick and easy preparation.
2 cups fresh blueberries
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
3/4 teaspoon McCormick Gourmet™ Cardamom, Ground
1 package (14 ounces) refrigerated pie crust, 2 crusts
1 egg, beaten with 1 tablespoon water
Preheat oven to 400°F. Toss blueberries, sugar, cornstarch, lemon juice and cardamom in medium bowl. Set aside.
Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
(Amount per serving)