Small Blueberry Pie
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A two-serving blueberry pie with a buttery shortbread crust, baked in a 5-inch dish. It needs several hours to set, so make it ahead.
Ingredients
Shortbread crust
- 2½ tablespoons softened salted butter
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon kosher salt
Blueberry filling
- 12 ounces blueberries (about 1 pint)
- 4 tablespoons sugar
- 4 tablespoons all-purpose flour
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Equipment
- mixing bowl
- baking sheet
- measuring cups
Directions
- Heat the oven to 350°F. Grease a 5-inch baking dish.
- For the crust, beat the butter and sugar together. Stir in the flour, cornstarch, and salt until a dough forms. Press it into the dish.
- Bake the crust for 18 to 20 minutes, until pale golden. Let it cool.
- Toss the blueberries with the 4 tablespoons sugar, 4 tablespoons flour, lemon zest, and lemon juice. Spread over the baked crust.
- Set the dish on a baking sheet and bake for 45 to 50 minutes, until the filling bubbles.
- Cool for several hours so the filling can set before serving.
Nutrition
Serving: 269g | Calories: 500kcal | Carbohydrates: 90g | Protein: 4.7g | Fat: 15g | Saturated Fat: 9.2g | Trans Fat: 0.6g | Cholesterol: 38mg | Sodium: 265mg | Potassium: 177mg | Fiber: 5g | Sugar: 55g | Vitamin A: 536IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings. Brands and portions vary, so use it only as an approximation.