Hands-On Time
40 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 12
Jennifer Causey

How to Make It

Step 1

Preheat oven to 375°F with oven rack in lower third of oven. Line bottom of oven with aluminum foil or an oven liner. Lightly coat a 12-cup muffin pan with canola oil spray.

Step 2

Working with 1 piecrust at a time, cut 2 (6-inch) circles from each piecrust. Fit a 6-inch piecrust round into each cup of prepared muffin pan, pressing and flattening sides of muffin cups and leaving about ½-inch overhang. Fold overhang under, and flute edges. Chill until ready to use.

Step 3

Cut 72 (2½-inch- long) strips (about ⅓-inch- wide) from dough scraps. Set aside.

Step 4

Stir together pears, blueberries, cornstarch, lime juice, cardamom, vanilla, salt, and ¾ cup of the turbinado sugar in a large bowl. Spoon about ½ cup fruit mixture into each prepared piecrust.

Step 5

Arrange 3 piecrust strips lengthwise and 3 crosswise over each pie, weaving to form a lattice design. Gently press ends of strips, sealing to bottom piecrust.

Step 6

Whisk together egg and water in a small bowl until smooth. Lightly brush exposed dough with mixture. Sprinkle with remaining 2 tablespoons turbinado sugar.

Step 7

Bake mini pies on lower rack of preheated oven until crust is golden and filling is bubbly, about 45 minutes, shielding with foil after 30 minutes to prevent excessing browning, if necessary. Remove from oven, and cool in pan 5 minutes. Gently remove pies from muffin pan to a wire rack, and cool completely, about 40 minutes.

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