When I was a kid my family would spend a week on a lake in New Hampshire every August and it was the BEST.
We would paint rocks and jump off docks and make up songs to sing and play cards all night and sneak onto private islands to collect dozens of solo cups full of wild blueberries.
There was one year that we showed up at our house and there was a family of bats living inside so we spent the better part of the afternoon ushering the bats outside with our beach towels and bags of potato chips.
There was the year that we stood on the side of the road staring at a field for a good hour waiting for a moose to show up, until a sheriff came along to ask us what we were doing.
One of the early years, I thought that "Here Comes the Sun" was the only song that existed because Uncle Frank played it on repeat for the whole week. Literally, I thought it was the only song ever and that it was all of music.
There was the last year that we went to blueberry island and the water police came kicked us off the island that did not belong to us. The place with the secret cabin and giant boulder that we would climb and feel like we were on top of the world. I was probably 10, and I cried a lot holding that cup full of my final Blueberry Island blueberries.
Back in those days we would just eat the blueberries by the handful, but now when I have a surplus I would turn them into something a bit sweeter.
These blueberry pies are charming and adorable and come together so quickly. You can make them into a regular size pie and I would probably still want an invite to your house.
Mini Blueberry Pies (Vegan)
makes 24
1 olive oil pie crust (I know I link back to this one all the time, I truly just don't see a reason to ever make another kind've pie crust again. It's the easiest and the flakiest and so versatile)
3 cups blueberries, washed & picked through for stems
2/3 c sugar
3 TBSP cornstarch
1/2 tsp cinnamon
Preheat the oven to 375.
Roll out the pie crust to 1/8-1/4" thick. Cut into 24 circles using a 3" round cookie cutter.
In a medium bowl, combine the blueberries, sugar, cornstarch and cinnamon.
Gently press the circles of pie dough into mini muffin tins, and spoon enough of the blueberry mixture into the crust so it's heaping over the top.
Bake for 25-30 minutes, until the blueberries cook down and the crust just begins to turn golden.
Allow to cool completely in the tray before running a knife around the edge to loosen and pop out.
Store in an airtight container in the fridge for up to three days!
xo
Audrey