Hello > These recipes will fill you up without weighing you down!
Explore the Outdoors
Sweeten Sunday Mornings with Some Delicious Berry Pancakes and Waffles
Make Memories with Family
Snack between Study Sessions
Take a Trip to the Beach
Ask a Farmer
Tips for Picking the Best Raspberries
Where to Buy
Our Other Sites
Tour de Fresh
Bacon Blueberry Mini Pies
1 package “just un-roll & bake” 9 inch pie crust (2 crusts per package)
1 package maple (or brown sugar) flavored bacon
16 ounces California Giant Blueberries
3 tablespoons fresh lemon juice
½ cup sugar
1 tablespoon grated lemon zest, more for garnish
1 teaspoon all purpose flour (for dusting)
The night before, remove pie crusts from freezer and thaw in the fridge.
Pre-heat oven to 400°F.
Take pie crusts out of the fridge and bring to room temperature.
Mix lemon juice and sugar together in a bowl until it looks like wet sand. Add the blueberries and lemon zest, and toss to coat.
Cook the bacon in a skillet over medium heat until crisp. When done, remove to a paper towel lined plate. When cool enough to touch, chop or crumble and add to the blueberry mixture.
Dust a cutting board with flour. Carefully open and un-roll the pie dough. Using a small cookie cutter (or a drinking glass) cut out 24 circles.
Spray a mini muffin pan with cooking spray and carefully place the dough circles in the holes. Dock the dough a few times with the tines of a fork.
Cook the muffin cups for 5-6 minutes, or until they are very lightly browned.
**If your muffin pan is a 12-hole pan, just repeat steps 7 & 8 a 2nd time.
Give the blueberry mixture another toss and spoon a generous amount into each muffin cup. Pour any remaining juices over the tops of the mini pies.
Return the pan to the oven and cook another 4-5 minutes, just to warm the blueberry mixture.
Sprinkle a little more lemon zest over the top and serve.
©2019 California Giant Berry Farms. All rights reserved.
View Recipe Page »