The hand held mini pie is filled with a cardamom-spiced blueberry filling. Use refrigerated pie crusts for quick and easy preparation.
30m
PREP TIME
20m
COOK TIME
283
CALORIES
7
INGREDIENTS
Servings: 8
Ingredients
- 2 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1 package (14 ounces) refrigerated pie crust, 2 crusts
- 1 egg, beaten with 1 tablespoon water
INSTRUCTIONS
- 1 Preheat oven to 400°F. Toss blueberries, sugar, cornstarch, lemon juice and cardamom in medium bowl. Set aside.
- 2 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.
- 3 Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
- 4 Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
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