This recipe is for 3 mini pies.

Ingredients:

For the crust:

150 g all purpose flour

25 ml olive oil

25 g margarine

50 ml cold water

Pinch of salt

1/2 tbsp sugar

For the filling:

250 g fresh blueberries

50 g brown sugar

Juice of half a lemon

Lemon zest

1/2 tsp cinnamon

1 tbsp unsweetened apple compote (or if you prefer, 1 tbsp cornstarch) to thicken.

1. 1. Prepare the crust: in a bowl mix the flour the salt and the sugar. Add the olive oil and the butter, mix with your fingers and gradually add the cold water until it becomes a homogeneous dough. Make a flattened ball wrap with plastic and keep in the refrigerator for at least 30 minutes.

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3. 2. Prepare the filling: Place the blueberries, brown sugar, lemon juice, lemon zest, and cinnamon in a saucepan over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the blueberries begin to burst and release their juices.

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5. 3. Thicken the filling: If using apple compote, stir it in and cook for another 1–2 minutes. If using cornstarch, mix the cornstarch with 1 tablespoon of cold water to make a smooth slurry, then stir it into the blueberries. Cook for another 1–2 minutes, until the mixture thickens. Remove from the heat and let the filling cool completely.

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7. 4. Shape the crust: Preheat the oven to 180°C (350°F). Divide the chilled dough into portions. Roll each portion out on a lightly floured surface to about 2–3 mm thick. Cut circles large enough to line your mini pie molds, leaving a little extra around the edges.

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9. 5. Fill the pies: Gently press the dough into the molds. Spoon the cooled blueberry filling into each crust, filling them about ¾ full. Avoid adding too much liquid from the bottom of the filling.

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11. 6. Add the tops: Use the remaining dough to make small circles for the tops, or cut thin strips and make a simple lattice. Place them over the filling and gently press the edges to seal. If using a full top, make 2–3 small cuts in the center to allow steam to escape.

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14. 7. Bake: Place the mini pies on a baking sheet and bake for 25–30 minutes, or until the crust is lightly golden and the filling is bubbling.

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16. 8. Cool: Let the pies cool in their molds for about 10–15 minutes, then remove them carefully and transfer them to a rack. Allow them to cool further before serving so the filling can set.

Optional: Before baking, brush the tops lightly with a little plant milk or beaten egg and sprinkle with a tiny amount of sugar for a more golden, crisp finish.