Mini Blueberry Mascarpone Pies Recipe by Camp Chef

Ingredients

All Ingredients

4 prepared pie crusts

1 1/2 cups blueberries

1/4 cup sugar

1 Tablespoon cornstarch

1 lemon, zested and juiced

1/2 teaspoon vanilla extract

16 ounce Mascarpone cheese

1 egg, lightly beaten

Instructions

Mini Blueberry Pie

Step 1

In a medium bowl, add blueberries, sugar, corn starch, lemon zest and juice, and vanilla extract. Mix gently until well combined.

Step 2

Roll out the pie dough and, using a cookie cutter (about 3-4 inches in diameter), cut out the dough (you can also use a bottom of cup or bowl if you don't have a circular cookie cutter). Gather all the scraps and re-roll the dough, then cut out more circles. This recipe will make about 20-24 pies depending on how far you can stretch your dough.

Step 3

Cut the pie crusts into equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles to get the most pies out of your crust.

Step 4

Place about 1-2 teaspoons of the blueberry mixture in the center of half of the circular pie crusts, leaving 1/4" space along the edge. Top with 1 teaspoon of the mascarpone cheese.

Step 5

Lightly brush water along the edges of the crust and place another pie crust over the top. Using the tines of a fork, seal the edges well.

Step 6

Brush the tops of the hand pies with the egg wash.

Step 7

Preheat Artisan Pizza Oven to 550-600 °F.

Step 8

Dust pizza peel with flour so pies can slide easily into the pizza oven. Slide 4-5 pies into the pizza oven and bake for about 7-8 minutes or until pies start to brown. Repeat with remaining pies.