Tiny Patriotic Pies [Memorial Day Dessert!]

Are you looking for another amazing sweet treat to make for your Memorial Day celebration? I couldn't pass this one up when I set my eyes on it and I felt the urgent need to share it with you. It looks amazingly delicious and my heart skipped a beat when I saw this photo:

How cute?! How yummy?! I want a bite right now! These blueberry pies reminded me of a moment  that my husband and I experienced a few years ago. We were traveling home from Montauk, NY and stopped at a little farm stand on the side of the road. I had just learned (after years of being together) that my husband had a slight obsession with blueberry pie. He had heard through the grapevine during our stay that this farm stand would have the best pie he'd ever tasted. And later that night, as we took our first bites, he was totally right! It was the best blueberry pie and nothing...nothing would ever compare to that pie. 

So, I might just attempt this Tiny Patriotic Pie recipe this weekend because maybe, just maybe, this will match the best blueberry pie that my husband has ever tasted. And... I also just want to stare at how pretty it looks on a table adorned with red, white and blue fun! I mean really, how pretty are these tiny pies?

I found these pies on the Scrambled Henfruit Blog: Recipes and Ramblings from a Grandma Who Loves to Bake! Mmmm... who wouldn't want to click on that link and explore? Please do! Grandma's recipes sound amazing!

Grandma begins this Patriotic Pie post by explaining about her discovery of three little pie tins at a local thrift shop. This made my heart flutter just a little bit more. Tiny pie dishes?! The most perfect size... 5 inches! Yes, please!

Here's her delicious recipe:

Blueberry Pieadapted from this recipe at pickyourown.orgFor 3 tiny pies (5 inch diameter) you'll need:
2-3 cups fresh blueberries
1/3 cup sugar
1 1/2 Tablespoons lemon juice
1 Tablespoons water, grape juice, or other berry juice (I used some blackberry juice that I'd just prepared for jam.)
3 Tablespoons cornstarch
Pie Crust (enough for double crust pie), unbaked
For one 9-inch pie, double all of the filling ingredients except for blueberries. Use about 4 cups of blueberries.Directions:

• Preheat oven to 375 degrees Fahrenheit

• Line pie tin(s) with dough, trimming off excess from edges. Set aside.

• Wash berries, discarding stems and mushy berries. Put in colander (lined with a towel) to drain.

• Combine sugar and cornstarch. Stir in lemon juice and water or juice.

• Arrange drained blueberries into prepared (unbaked) pie crust(s).

• Pour sugar/liquid mixture evenly over the blueberries in the pie(s).

• Cut remaining dough with a pastry cutter (or a Play-Doh Swiss Army knife if you can't find your pastry cutter) and a star shaped cookie cutter. Place dough strips and stars on top of blueberries in the pie shell(s). Press strips down onto the edges of the pie crust(s).

• Brush exposed dough with a mixture of 1 egg yolk beaten with 1 Tablespoon milk. Make sure the mixture is well combined and that you don't put it on too thickly. Just a thin coating is best. Sprinkle with sugar (white or colored) if desired.

• Bake for about 1 hour for one 9 inch pie, or about 40 minutes for three 5 inch pies. Before baking time is completely up, check to make sure pies are not browning too quickly. If they are getting brown too quickly, tent with aluminum foil.

• Remove from oven when filling is bubbly and no longer cloudy. The crust should be lightly browned. Cool completely before slicing, if you can wait that long. Enjoy!

Please let me know if you try this recipe! Or, do you have your own favorite blueberry recipe that I could wow my husband away with?! Please share!

Tonight we are linking up with the Be.You.Tiful Party over at Fry Sauce & Grits! We're also linking up with The Pin It Party over at Creative Geekery! Click over for more awesome stuff!