Blueberry Cardamom Mini Pies

The hand held mini pie is filled with a cardamom-spiced blueberry filling. Use refrigerated pie crusts for quick and easy preparation.

Serves: 8
30 mins Prep time 20 mins Cook time
30 mins Prep time
20 mins Cook time
  • 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.

Nutrition information

(Amount per serving)

  • 283Calories: 283Cholesterol: 28mg
  • Sodium: 236mgProtein: 3g
  • Total Fat: 11gFiber: 1g
  • Carbohydrate: 43g