(Makes 4 mini skillet pies)
Here’s what you will need:
1 package (2 rolls) refrigerated pie dough
4 1/2 cups blueberries
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
2 tablespoons butter, cold and cubed
1 egg, lightly beaten
Sugar for dusting
Vanilla ice cream and mint spring for garnish
In a large bowl, mix together the blueberries, sugar, flour, cinnamon, and lemon juice. When stirring, break up a few of the berries to release some juice. Allow to sit 15-20 minutes.
Preheat your oven to 350 degrees F.
Cut four circles out of the 2 rolls of pie dough. Each dough circle should be about 1/2 inch larger than the mini skillet you’re using as your guide.. Reserve excess dough. Place the dough circle into the skillet, being careful not to stretch the dough. With a knife trim off any excess dough.
Ball up all of the extra dough and roll it out on a lightly floured surface. Cut out four more circles large enough to cover the top of a mini skillet.
Next, evenly divide the blueberry mixture among the skillets. Top each with approximately 1/2 tablespoon of cubed, cold butter.
Cover each skillet with a piece of dough. Using your fingers, crimp the edge of dough all the way around to seal. Brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking.
Bake for 35-40 minutes or until crust is golden and the filling is bubbly. (If the top crust starts to get brown before the inside is hot, cover with aluminum foil.)
Cool before serving. Top with ice cream and garnish with a sprig of mint.