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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.
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