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Mini Blueberry Pies

Your guests will never suspect how easy these adorable mini blueberry pies are to make! The pie shells and blueberry filling can be made ahead. Spoon filling into shells just before serving to keep the shells nice and crisp.

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Preheat oven to 450°. Lightly coat 4 cups of a 12-cup muffin pan with nonstick spray.

For the pie shells, cut four 6-inch circles from the pie crusts, fit into muffin cups, fold edges under, and crimp. Pierce the bottoms and sides of crusts with a fork. Lightly brush crust edges with egg white and bake until golden brown, 13–15 minutes.

For the filling, combine 1 cup blueberries, sugar, cornstarch, liqueur, cinnamon, and salt in a bowl. Microwave mixture 2 minutes, stir, then microwave 2 minutes more; let cool slightly.

Fold remaining ¾ cup berries into cooked mixture. Divide filling among pie shells. Top each pie with 1 Tbsp. yogurt.

Nutritional Facts

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