Teeny Tiny Blueberry Tarts

Teeny Tiny Blueberry Tarts or Itty Bitty Baby Blueberry Pies. You pick. You can call it whatever you like. But I am gonna call it yummy :)  We had a church dinner today. I was supposed to bring a dessert. We usually have a million cakes, so I wanted to stay away from cupcakes. I had bought fresh blueberries on Friday. I don't know what it is with me and blueberries lately, but they were calling my name. I think it is the color. How they are deep frosty blue on the outside, but when you cook them, they turn this deep regal purple. Yet, the inside is clear-ish. I kinda love the enigma around that.  So back to trying to figure out what to take to the potluck. I remembered the blueberries. I remembered the Pillsbury Pie Crusts in the fridge. I only had a pint of blueberries, not enough for a pie (you would need about 2 pints).  So I thought maybe I can make little baby pies in my tassie pan. So I did! Here is how to do it:

(Free PDF printable of my recipe by clicking HERE)

Grab:

2 cups of fresh blueberries (rinse and pick off any stems)

1/4 cup of sugar

1/8 cup of Splenda

a dash of cinnamon (about a 1/4 tsp)

1 tsp cornstarch

1 TBSP + 1 tsp of water

2 refrigerated pie crusts

Go:

Mix blueberries, sugar, splenda and 1 TBSP of water in a small saucepan. Heat over medium heat. Stirring constantly and mashing a little with a fork or potato masher. Bring to a light boil. Mix 1 tsp of cold water with cornstarch and stir into mixture. Boil for 1 more minute. Remove from heat. 

Meanwhile, unroll pie crusts. Use a small circle cutter to cut out mini crusts. ( I used a baby food jar lid, but it could have been a little bigger.) After they are all cut out, cut parchment paper in strips. Lay circles onto the strips of parchment and then press into the tassie pan. Like so:

It is a great little tip that I learned from Giada! You would not believe how easy they are to get out of the pan. Just lift right out!!!

Fill cups with blueberry mixture. Bake at 450 for 5 minutes. Yeah. So easy. So yummy. And I suppose you could make this with any type of pie filling. You will just need to cook the filling on the stove top first so it has time to syrup and thicken. :)