Personal Blueberry Pies
Personal Blueberry Pies
Click for WW Points® value*
Prep: 15 minutes
Cook: 30 minutes
Cool: 1 hour and 15 minutes
Click for WW Points® value*
Ingredients
1/2 tbsp. cornstarch
2 cups blueberries, fresh or thawed from frozen
2 tbsp. granulated white sugar
1/2 tbsp. lemon juice
1/8 tsp. vanilla extract
1/8 tsp. salt
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative below)
Directions
In a small nonstick pot, combine cornstarch with 1/3 cup cold water, and stir to dissolve. Add blueberries, sugar, lemon juice, vanilla extract, and salt.
Set heat to medium. Stirring frequently (mixture will boil), cook until mixture is thick and gooey, 16 - 18 minutes.
Transfer to a medium bowl, and let cool completely, about 1 hour.
Meanwhile, preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
On a lightly floured cutting board, roll or stretch out dough into a large rectangle of even thickness, at least 12" X 9". Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides. Bake until golden brown, 10 - 12 minutes.
Let cool completely, about 15 minutes.
Divide blueberry mixture among the dough cups.
MAKES 6 SERVINGS
HG Alternative: If you can't find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then firmly pinch/seal up the perforations for a seamless sheet.
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Publish Date: 2017-05-25