These mini blueberry pies combine blueberry filling and mini pie crust shells.
They're a perfect two-bite treat for dinner parties or holiday get-togethers.
The blueberry filling is like jam. Lemon juice’s acidity balances the sweetness. Cornstarch is a thickener to keep the second bite from dripping down your shirt!
Cook until the berries have burst and it starts to thicken. You're done when the mixture can be scraped from the pan bottom. It will keep thickening as it cools.
If not serving the mini pies right away, wait to fill the shells to keep them from getting soggy. You can store the filling in the refrigerator for a few days.