• prep: 25 min
  • cook: 15 min
  • total: 40 min
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  • servings:
  • Summary

    I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

    Ingredients

    • 2 cups fresh blueberries
    • 1/3 cup sugar
    • 4 teaspoons cornstarch
    • 2 sheets refrigerated pie crust
    • 1 large egg yolk, lightly beaten

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 78 % Daily Value *
    • Total Fat: 0 g 0.25%
    • Saturated Fat: 0 g 0.07%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1 mg 0.03%
    • Calcium: 3 mg 0.31%
    • Potassium: 38 mg 1.09%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.84%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 20 g %
    • Dietary Fiber: 1 g 4.8%
    • Sugar: 16 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.53%
    • Vitamin C 7.98%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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