Mini Blueberry Pies

Blueberries are an excellent source of antioxidants.  In fact, the darker in color of your fruit or vegetable, the higher it is in antioxidants. With their ability to subdue free radicals, which can damage cell membranes and DNA through a process known as oxidative stress, are blamed for many of the dysfunctions and diseases associated with aging.   I may be a little bias in my recipe idea's since I am a woman but, what girl doesn't want to stay looking and feeling younger, longer? 

Healthy Pie Crust: Put all ingredients into a food processor, except cold water.
2 cups unbleached all purpose flour, sifted
1/4 cup canola oil
1/2-3/4 cup ice water
pinch of sea salt
Pulse all ingredients slowly while adding the cold water until dough forms.  Remove from the bowl and put onto a lightly floured working surface.  Roll out dough until slightly smaller than 1/8" thick.  Using a 5" biscuit cutter cut out 8 mini pie crust and shape inside, 8 muffin cups of your muffin tin.

Pie Filling:
3 1/2 cups frozen blueberries, thawed and drained.
3 tbsp brown sugar
1 tsp lime zest
1 tbsp lime juice(fresh)
4-5 tbsp cornstarch, more if the berries held onto a lot of liquid.

Preheat oven 425*
Put about 1/4 cup of pie filling into each crust.  Fill the remaining muffin cups without the pie in them, half way with water.  Bake for 18-20 minutes or until filling is set and crust is a nice golden brown.
For a browner crust, brush crust with a little canola oil before baking but, it's really not necessary.


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