Blueberry Cardamom Mini Pies
dessert

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.
  • 30m

    prep time

  • 20m

    Cook Time

  • 283

    Calories

  • 7

    Ingredients

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Ingredients

8

Servings

  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon McCormick Gourmet™ Organic Cardamom, Ground
  • 1 package (14 ounces) refrigerated pie crust, 2 crusts
  • 1 egg, beaten with 1 tablespoon water

Instructions

  • 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 (per Serving)

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