Mini Lemon and Blueberry Pie
1 pie crust from the supermarket, or make your own crust if you are good at that 🙂
1 can of condensed milk
Blueberries or Lemon, or any other fruit you like
How to do it: Preheat oven at 450 degrees. Spread the crust on the counter and use the bottom of a glass as your round guideline to cut the crust. Cut it a little wider around the bottom of the glass, you need your crust tall so you can add your filling easily. Spread butter in a muffin baking sheet and powder it with a little bit of flour. This will make your crust come out of the mold super easy. Then add your crust to each muffin mold, press the crust with your fingers molding it well. With a fork, poke holes at the bottom of the crust. Bake them for 9-12 minutes until gold.
The filling: Get the juice of 2 small lemons and add condensed milk to it until its thick. If you are making blueberry pie, place 2 handfuls of blueberries is a pan with 1-2 tablespoons of water and cook at low heat until they break and release the juice. Once you get the blueberry juice add condensed milk to it until thick. Once your crust is ready, add the filling using a spoon and refrigerate it for 1 hour before serving. Add lemon zest to your lemon pies and 1 or 2 blueberries on top of the blueberry ones. This recipe makes 7 mini pies.