MINI BLUEBERRY PIES // Adapted from The King Arthur Flour Baker's Companion
6 cups fresh blueberries
2 Tablespoons orange juice
1 cup sugar
1/4 cup cornstarch
1 package refrigerated pie crust (should have 2 crusts)
• Place all the ingredients except the dough in a saucepan and simmer until filling is thickened. Cool to lukewarm.
• Preheat oven to 350.
• Roll out dough. Use a 4 inch round cookie cutter to cut out 12 circles. Use a 3 inch round cookie cutter to cut out 12 more circles. Fit the large circles in a muffin tin. Spoon the filling into the shells. top with small circles and pinch edges of the crust together. Cut vents in the top of the dough. Sprinkle with sugar. Bake for 30 minutes.