The Hippo


Apr 26, 2019








Blueberry Pie Bites

Courtesy of Emelia Attridge, taken from via Pinterest  
1 refrigerated pie crust
about 45 blueberries
⅛ cup raw or turbinado sugar
1 egg + 1 teaspoon water (egg wash)
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Use a pan with an edge so the pie bites don’t roll away when you place them in the oven.
Lightly flour a clean work surface and unroll the refrigerated pie crust.
Use a 1½-inch biscuit cutter (or a knife) to cut pie bite circles (or squares, or rectangles, or whatever shape you’d like) out of the refrigerated pie crust.
Place 1 blueberry in the center of each circle. Sprinkle each one with a little sugar.
Fold up two sides of one of the circles like a taco. Then grab the adjacent sides and pinch the corners. This makes a little pocket for the blueberries. 
You can dip your fingers in egg wash to pinch the corners if you can’t get them to stick.
Brush each bite with the egg wash. Place each bite on the prepared baking sheet.
Sprinkle with a little more sugar and bake for about 10 minutes.

Blueberry pie bites
Just Desserts

By Meghan Siegler

 Since I started writing this column, I’ve been asking people for recipes they’ve tried and loved or have ripped from magazines or pinned on Pinterest but never got around to making. This time I went straight to Hippo food reporter Emelia Attridge, who immediately, eagerly started forwarding dessert recipe links (almost as if she’d been waiting for me to ask). I couldn’t resist this one for blueberry pie bites, partly because she called them “adorable” and partly because I had just bought a quart of blueberries that needed to be used for something other than pancakes or fruit salad.

The recipe came from Pinterest, pinned from As soon as I saw the photo, I knew I wanted to make them — and also that I was going to cheat to get them done. The recipe calls for “special equipment”: a 1½-inch biscuit cutter and a pastry brush. I have the pastry brush, but I’d never even heard of a biscuit cutter and wasn’t about to go buy one for what would likely be a one-time use. 
I started these bites when my kids started eating dinner and had them in the oven before they were done their last mouthful. To be honest, I didn’t even use a knife to cut the dough; I just tore it into little squares. I was going for taste, not looks. I also added a couple of blueberries to some of the squares; though the recipe says to use just one, I wanted a little extra blueberry and a little less dough.
Ten minutes in the oven and the bites were done. We didn’t wait long to try them, and I’m glad we didn’t, because they were amazing when they were still warm. They weren’t quite as good once they cooled, and after a day the crust was a little soft and bland and the blueberries lost some of their flavor. 
In the future I will experiment by making the dough squares a little bigger but adding more blueberries so that if served cool, they’ll be a little sweeter (although I would recommend serving them right out of the oven regardless of whether you modify the recipe). I’ll also use fresh, hand-picked berries — the ones I bought from the grocery store were fine, but fresh-from-the-bush blueberries always taste better.  
— Meghan Siegler 

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