Air Fryer Blueberry Mini Pies

Ingredients

Blueberry Pie Filling:
2 tbsp Cornstarch
½ cup White sugar (granulated)
2 cups Blueberries, Fresh or Frozen If frozen, thaw and drain a bit before use.
½ cup Water
1 tsp Lemon juice Optional
1 tsp Cinnamon Optional

Pie Dough:
2 Pillsbury Pie Crusts thawed and at room temperature
1 container Cooking spray

Vanilla Glaze:
2 cups Confectioner’s sugar
3 tbsp Milk
1 tsp Vanilla

Directions

Homemade Blueberry Filling:
In heavy saucepan, whisk cornstarch and sugar. Add remaining ingredients and cook over medium heat. Stir frequently, smashing blueberries a bit as you stir.

Once mixture is obviously thick (after 10-12 minutes or so), remove from heat and allow mixture to cool while you prepare the dough.

Pie Dough:
Allow two refrigerated or frozen store-bought pie crusts to come to room temperature as instructed on package.
Once dough is at room temperature, roll out on clean surface.
Using a four-inch round cookie cutter, cut circles out of dough.

Filling Blueberry Mini Pies:
Using a small to medium sized cookie scoop, scoop one leveled scoop into the center of one circle of dough.

Carefully fold over the top half of the dough circle to form a perfect half-moon shaped pie. With a fork, crimp the edges.

Continue to fill, fold over dough, and crimp the rest of the pies.

Spray both sides of dough lightly with a cooking oil spray such as Pam.

Carefully, place four pies into the basket of your air fryer. (Depending on the size of your air fryer, you might be able to squeeze in fewer or more.) Do not allow the pies to touch or overlap.

Cook in the air fryer for 6 minutes at 375°.

Flip and cook for 6 minutes longer or until pies are nicely browned. Repeat with remaining pies.

Glazing Mini Blueberry Pies:
In a mixing bowl, mix 2 cups powdered sugar with 3 tablespoons milk and the teaspoon of vanilla.
Mix until glaze is thin enough to pour easily but not too runny. Add additional sugar to thicken mixture or additional milk to thin mixture as needed.
With a spoon, drizzle glaze in an even pattern over each cooled pie.
Allow glaze to set (about 15 minutes) before serving.
Store leftover pies in an air-tight container. (I recommend storing them in the refrigerator for added freshness.)