Ingredients
20
20 servings
- •2 refrigerated pie crusts
- •2 cups blueberry
- •1 tablespoon flour
- •1 teaspoon cornstarch
- •3 tablespoons sugar
- •1 teaspoon lemon zest
- •1 tablespoon unsalted butter, softened
- •egg wash
- •powdered sugar, to serve
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts onto a well-floured surface.
- Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
- Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
- Prick the bottoms with a fork.
- Freeze for 20 minutes.
- In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
- Divide filling between flower cups.
- Dot the top of mixture with butter.
- Brush egg wash on the petals.
- Bake for 15 minutes, or until edges are golden.
- Cool completely before serving.
- Sprinkle with powdered sugar.
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 108
- Carbohydrate: 13g
- Fat: 5g
- Fiber: 0g
- Protein: 1g
- Sugar: 3g
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