These Little Blueberry Lemon Pies are easy, delicious, and fun to make.
I live in the mountains and it’s starting to feel like fall.
The shadows outside are changing, and there’s coolness in the air.
It was downright chilly on my walk by the river this morning.
The pumpkin spice monster is knocking at my door.
Here’s the problem – I’m not done with summer projects yet!
There are many closets and cabinets left to purge and organize – plus the nightmare called The Annual Garage Cleaning.
There are old treadmills to be tossed, and empty jam jars to store away.
I haven’t sat on my porch nearly enough.
The urgency to get things done is miserable and I don’t like it.
Inevitably, for reasons not understood, this leads to extreme procrastination.
Followed by self-loathing.
And mindless TV watching.
And the eating of hot popcorn with a side of chocolate covered raisins 🙂
On more important topics, these little blueberry lemon pies were hands down the best thing I ate all week.
And don’t tell anyone, but I used a store-bought pie crust. There’s really no shame in it, and it tastes just fine.
The thing is, a scratch pie crust is not always possible.
In a perfect world, I’d have a freezer stocked with them, wrapped tightly in plastic and labeled, on stand-by for the oven at all times.
This isn’t going to happen in my life any time soon.
These little lemon blueberry pies are straight-forward. You taste blueberry jam, buttery crust, and sweet tart lemon glaze.
I watched a person pop a whole one in his mouth eating it in one bite.
I shall resist the urge to make a “pie hole” comment at this time.
Enjoy your summer days….
For more pie-like recipes, try:
- For about 20 pies, you'll need:
- 2 Refrigerated Pie Crusts
- A lightly floured cutting board or other work surface
- A lightly floured rolling pin
- a 3" fluted cookie cutter
- Wild Blueberry jam preserves, about 1/3 cup
- 1 egg, lightly beaten
- a small pastry brush
- A large baking sheet lined with parchment paper
- Lavender colored (or other) sprinkles for garnish
- FOR THE LEMON GLAZE
- 1/2 cup powdered (confectioners) sugar
- 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon lemon extract (vanilla works too)
- 1 tbsp. or more of cream
- HEAT OVEN TO 350
- MAKE THE LEMON GLAZE
- In a small bowl, combine the powdered sugar with the lemon zest, lemon extract and 1 tablespoon of cream. Combine with a spoon until all the lumps are gone, adding a 1/2 teaspoon of additional cream at a time if needed. You want a syrup-like consistency.
- Set aside until ready to drizzle on the cooled pies.
- MAKE THE PIES
- On a lightly floured work surface, place one unrolled pie crust out and using the fluted cookie cutter, cut the crust many times as you can, gathering the un-used crust scraps up with your fingers and rolling them out again with a lightly floured rolling pin.
- Repeat for the second crust.
- On each crust round, place 1/2 teaspoon of jam in the middle. Brush a little of the beaten egg around the edges of each crust, and fold over, pressing lightly to seal.
- Continue until all pies are made, placing the finished pies on the baking sheet lined with parchment paper.
- Refrigerate the pies for 15 minutes.
- Brush the pies with the remaining egg wash using the pastry brush, and bake in the oven for 15-18 minutes until crust is lightly brown.
- Remove from oven and cool completely on a wire rack.
- Drizzle a teaspoon or so of the lemon glaze on each pie, and sprinkle with lavender (or other) sprinkles if desired.
SOURCE: Studio Delicious