Mini Cranberry & Blueberry Pies

Everyone knows the typical Thanksgiving dessert is pie. Pumpkin, apple, pecan–you know the drill. It seems the second summer is over (still crying about that) everyone pushes those blueberries aside & everything becomes pumpkin this & pumpkin that. Which is great and all except it’s super awkward when everyone shows up to dinner with the same dessert. That’s why I developed this recipe. It’s still incredibly delicious (duh) & has a hint of cranberry in it so it technically goes with the Thanksgiving theme–in a super unexpected way.

The contrast of two tart fruits with a sweet pie crust is what dreams are made of. Top it off with some vanilla bean ice cream & you’re guaranteed to have brought the best ITEM (not just dessert) to the table.

p.s. save this recipe using the SAVE button on the recipe below & when summertime rolls around (please come soon) swap out the cranberry sauce for the same amount of strawberries & you’ve instantly got a new, fresh recipe!

Print Recipe

Mini Cranberry & Blueberry Pies

Course: Dessert

Author: Public Lives, Secret Recipes

Ingredients

for pie crust:
2 cups ap flour
12 tbsp butter, softened
2 tbsp granulated sugar
1 tsp salt
1 egg
¼ cup water
for filling:
3 cups blueberries
¼ cup cranberry sauce
2 tbsp corn starch
½ cup granulated sugar
1 tbsp lemon juice
1.5 tbsp butter
Pinch of salt
for topping:
1 egg, whisked

Instructions

In large mixing bowl combine salt & butter. Using electric mixer, beat butter until smooth.
Add sugar, egg, & water. Continue mixing until combined.
Gradually add flour 1 cup at a time & continue mixing until incorporated.
Form ball of dough with your hands by kneading dough for roughly 4 minutes. Place dough back in bowl & cover with saran wrap. Place in fridge for 1 hour.
Remove dough from fridge & place on a flat floured surface.
Roll dough into thin (about ½ cm. thick) flat square. Use cookie cutter to cut out circle of dough.
Spray cupcake tray with baking spray.
Press each circle of dough into one cupcake mold (there may be excess dough on the top which is totally fine!).
In medium saucepan, heat blueberries & butter over low heat until juicy (about 10 minutes).
Pour blueberries & juice into mixing bowl & add cranberry sauce. Stir to combine.
Add corn starch, sugar, lemon juice, & salt to mixture. Stir to combine.
Fill each pie cup about ½ full of filling.
Cut remaining dough into strips & cover pie cups by pressing edges of dough strips & excess dough from the cup together. Brush top of pies with whisked egg.
Preheat oven to 350 F. Bake pies for 25-30 minutes of until filling begins to bubble. Remove from oven & let cool completely. Carefully remove from cupcake tray, serve, & enjoy!