Mini Strawberry-Blueberry Pies (!!!)

You must make these pies.

Must.

I made these yesterday and I felt quite accomplished afterwards.  You see, I am the kind of person that needs a recipe. If I don’t have a recipe to use as a guide, I usually have a little freak out moment. It stresses me out.  I knew that I wanted to make strawberry-blueberry pies because I like strawberries and I like blueberries. Simple as that. I started looking for recipes and could not find one that I liked. So, I stepped out of my comfort zone and just made it up as I went.  I am pleased with how they turned out!  Next time I think I will add a little more cinnamon, but that’s probably it. I’ll show you what I did and give you the recipe.  It is very simple!

First, I got out my pie dough (I cheated and used pre-made). I used a glass to cut the crust in to 12 circles.

Next, I prepped a muffin tin and put the circles in.

I put the muffin tin in to the fridge while I prepped the filling to keep it nice and chilled.

Then I put the filling in to the muffin-pie-cup-things.

Once that was done I used leftover dough to make a lattice pattern on top.

I baked them at 400^ for about 20 minutes and then turned the oven down to 375^ for another 10 minutes or so while the crust got nice and brown.  This is what they looked like fresh out of the oven:

Then I ate one.

With cool whip, of course.

Here is the recipe: 

What you need:

Your favorite pie crust- I used the 9″ rolls that Pillsbury makes.

3 cups of strawberries (sliced)

1 cup of blueberries

3 Tablespoons of corn starch

1/4 Teaspoon of cinnamon

2 Tablespoons of brown sugar

1/4 cup of white sugar

1 Tablespoon of lemon juice

Cut the pie crust in to 12 circles. Place the circles in a muffin tin. Chill while prepping filling. Combine all other ingredients in a bowl. Spoon in to the individual pie crusts. Use the extra pie crust dough to create a lattice on top of the filling. Bake at 400^ for 20 minutes. Reduce temperature to 375^ and bake for 10 minutes or until slightly brown. The fruit should start bubbling out slightly on to the tin.

Confession: I  love miniature versions of my favorite foods because I am one of the slowest eaters ever and it makes me feel like I can keep up with everyone else. Now you know why I keep making mini versions of everything.

I would love to hear from you if you try this recipe out!  What mini foods are your favorite?