- 1, 7 oz refrigerated piecrust
- 3 cups fresh or defrosted frozen wild blueberries
- 3 TB sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- pinch salt
- 1 TB cornstarch
Preheat oven to 400 degrees. Use a 4” diameter glass or circle cutter to cut 8 circles out of the pie crust (re-roll scraps with a rolling pin as needed to cut the last circle).
Place crust circles in the bottom of a large sized muffin tin and press to the bottom and slightly up sides.
Toss together blueberries, sugar, lemon zest, lemon juice, salt, and cornstarch and spoon evenly into crusts. Bake for 20 minutes, until crusts are browned and top is bubbly.
Let cool completely before removing. Store at room temperature until ready to serve.