Gluten-Free Blueberry Mini Pies
- 6 mini pies
- 1 hr 10 min
For the filling, combine sugar and corn starch in a saucepan over medium heat. Stir in blueberries, water and almond extract. Continue cooking, stirring occasionally until thickened, about 5 to 8 minutes. Remove from heat and set aside to cool 5 to 10 minutes. Spoon cooled berry filling evenly into six oven safe, 3-inch ramekins. Arrange ramekins on a foil lined baking sheet.
For pie dough, combine flour mix, sugar and salt in the bowl of a food processor; pulse to combine. Add cold butter pieces and process by pulsing just until mixture becomes crumbled, about 10 to 12 seconds. Add egg and pulse until the dough starts to clump together when pinched, about 15 to 20 seconds. Gather dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
Roll dough out on a lightly floured surface to about 1/8-inch thickness. Cut out six 3-1/2-inch circles from rolled dough. Top prepared ramekins with dough. Cut small vents into the center of each mini pie using a sharp knife. Sprinkle the tops with coarse sugar, if desired. Refrigerate pies for 5 to 10 minute prior to baking.
Bake in preheated 350˚F oven for 25 minutes, or until crust is lightly browned. Cool 20 to 30 minutes prior to serving.