Miniature Blueberry Pies

In honor of National Pie Day, I decided to make one of my favorite desserts--berry pie--for Penn Gastronomy's Sugar High Dessert Contest. If pie is the new cupcake, then the mini pie represents the marriage of everything good about both. A personal portion pie, portable, juicy and delectable all at once. I made two batches: the first were open, the second featured tiny lattice tops. Adorable. The possibilities are endless. Choose your crust, your filling and your cute decorations. I've seen miniature pies with strawberry, apple and peach, in glass jars and with cut-out stars on top. To make your own, prepare your favorite double-crust recipe and fruit pie filling, and bake for about 15 minutes at 375 degrees in muffin tins. Use a cup or cookie-cutter about 3 1/2 inches in diameter to cut out the crusts. 

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