Follow Cookwork on Twitter
Follow Cookwork on Facebook

Blueberry-Apricot Pot Pies



  • Current rating: 5.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating


9" round refrigerated pie crust
1/4 cup sugar
4 tsp. cornstarch
3 cups fresh blueberries
1/4 cup dried apricots cut into 1/4" pieces


  1. 1
    Preheat oven to 375°F; lightly butter four 3/4 cup (6 oz.) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2" from the edge of the pastry; with a small sharp knife, cut out a circle 1/2" larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each.
  2. 2
    In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of the each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes.
  3. 3
    Serve warm; or, bake earlier and reheat in a 375°F oven until warm.


To make your own blend, combine 1 1/4 tsp. ground cinnamon with 1/4  tsp. each ground ginger, ground nutmeg and ground allspice.

recipe search tags

preparation methods
cuisines North & South American, Other North American
Spinner Loading