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Bacon Blueberry Mini Pies

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Add a hint of smoky and salty to a sweet and tart dessert. These Bacon Blueberry Mini Pies are a crowd-pleaser.

Bacon Blueberry Mini Pies

INGREDIENTS

  • 1 pre-made 9" pie crust
  • 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)
  • cooking spray

DIRECTIONS

      • 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.
Bacon Blueberry Mini Pies

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