How cute is this? I made the “Mini Blueberry Pies,” from the June 2011 issue of Cuisine at Home (recipe below), because they were nonintimidating, charming. I did not need to make my own pie crust and I did not need to wince at a cloyingly sweet filling. These were easy and so likable.

Mini Blueberry Pies
Cuisine at Home, June 2011
Makes 5 mini pies

For the pie shells, cut:
2 refrigerated pie crusts
1 egg white, lightly beaten

For the filling, combine:
1 pint fresh blueberries, divided
1/3 cup sugar
2 tsp. cornstarch
2 Tbsp. Cointreau
3/4 tsp. ground cinnamon
pinch of salt
4 Tbsp. plain Greek-style yogurt
mint leaves

Preheat oven to 450 degrees. Lightly coat 5 cups of a large 6-cup muffin pan with vegetable oil.

For the pie shells, cut five circles from the pie crusts, transfer into muffin cups, fold edges under, and crimp. Pierce the crusts on sides and bottoms with a fork. Lightly brush crust edges with egg white and bake until golden brown, 13-15 minutes.

For the filling, combine 1 cup of the blueberries, sugar, cornstarch, Cointreau, cinnamon, and salt in a medium bowl. Microwave mixture 2 minutes, stir, then microwave 2 minutes more; let cool slightly.

Fold remaining 1 cup berries into cooked mixture. Divide filling among the pie shells, Garnish each pie with 1 Tbsp. yogurt and mint.

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When I saw this recipe, I thought, “Why not?,” when I noticed its use of refrigerated pie crusts. That’s too easy, then, right? I was able to flatten out two 9-inch crusts, and cut circles for five small tarts. If you’re a blueberry fan -- and I assume you are -- your love will increase with this recipe. The blueberry filling was great, with its bit of sugar, cinnamon, and booze. At the end, a mint leaf was right on. Young and old appreciated these little darling pies.

Blueberries (1 pint) = $3.44

RECIPE: a mini-pie recipe for those afraid of making mini pies
the crusts need only 15 minutes to bake, the rest is quick microwave prep
not too sweet, oooh-I-adore-blueberries

Next time, I’ll make the “Chilled Calamari Salad with Lemon and Parsley,” from, along with the “Spaghetti Nests,” from See my great dishes when you come back to my site soon.