Mini Blueberry Pies

I cannot stop buying blueberries.  I can't remember ever going so blueberry crazy in past summers, but of course we now have another mouth to feed.  And her little mouth loves blueberries.  And she'll hide them in her cheeks.  And a half hour later I'll see purple drool.  Most blueberries make their way into our smoothies, or oatmeal, or pancakes, but I had to make pie.  Of course when I hear the word pie, the next word that comes to mind is not "easy".  But that's just what these little bite sized pies are....totally, completely, ever so easy.  The crust is just three basic ingredients mashed together (taken from my mini pecan tart recipe) and the filling is essentially blueberries with some lemon curd.  You can find lemon curd with the preserves at a grocery store that carries imported sweets (like Whole Foods, World Market) and it lasts forever in the fridge.  If you don't have lemon curd you can follow the basic template for a blueberry pie filling which is some fresh lemon juice and a bit of zest, and increase the sugar.  I'm going to try peaches and blackberries next.....

Makes about 24 (one mini muffin pan)

For crust:
3 oz cream cheese at room temp
1 stick (1/2 cup) butter at room temp
1 c flour

For filling:
~ 1 (to 1.5) cup sliced blueberries (or keep them whole if you want)

1 T sugar

1.5 (to 2) T lemon curd, or to taste

2 t corn starch


Combine blueberries, sugar, lemon curd and corn starch in a small bowl.  Mix together cream cheese, butter and flour in small mixing bowl (I use a fork to cut the butter and cheese into the flour).  Form dough into small balls and flatten and then press around into mini muffin pan.  Spoon filling into each tart.  If you feel your tarts are not filled high enough with blueberries (they shrink down so they can be filled up well) simply slice up a few more (or keep whole), stir in a bit of lemon curd, and add to each shell.  Bake at 350 for about 20 minutes.