Mini Blueberry Pies - cooking recipe

Ingredients

1 pint blueberries
1 sheet puff pastry
2 tablespoons flour
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons water
2 tablespoons butter, melted
2 teaspoons sugar

Preparation

Preheat oven to 400\u00b0F.
Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12\" x 12\" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.