Blueberry Pie is delicious anytime of year, but it is the best when you make it with fresh blueberries that just burst open with every bite. Of course, you can use frozen blueberries in this recipe as well, but given the choice: fresh is best!
This recipe for miniature blueberry pies makes 8 individual sized pies. I used premade graham cracker pie crusts from the grocery store, but if you have the time to make your own, by all means – make some pie crusts from scratch!
The Home Baked Vegan’s Miniature Blueberry Pies are:
Vegan (as always, this means no animal products are used in this recipe).
Bursting with blueberry flavor!
Nut-free (which makes them perfect for special treats to send to school with the kids).
Simple to make, and a fun baking project to do with kids.
Here is the recipe for The Home Baked Vegan’s Miniature Blueberry Pies:
8 Miniature Graham Cracker Pie Crusts
3 Cups Blueberries
1/2 tsp Cinnamon
3 Tbsp Maple Syrup
2 Tbsp Corn Starch
1/4 Cup Oats
1/4 Cup Coconut, unsweetened, shredded
1 Tbsp Maple Syrup
Preheat oven to 350′
Place pie shells on a baking sheet.
In a medium bowl, mix together the blueberries, cinnamon, maple syrup and corn starch.
Fill each pie shell with the blueberry filling.
In a small bowl, mix together the oats, coconut, and maple syrup.
Sprinkle the crumble evenly over the tops of each pie.
Bake for 17-20 minutes, until the oat crumble is golden brown.
Remove from the oven and let cool.