This recipe is from Spinach Tiger: Big Fat Healthy Food – Angela Roberts is a food blogger we have watched for some time. Her website is chuck full of recipes and how-tos, lots of Keto and many made with normal pantry items.
This recipe does yield 24 servings. When we made, we refrigerated then froze the leftovers to enjoy on a later date. While lemon and blueberries together are a well known summer combination, using frozen blueberries yielded a reminder summer is coming. Since it is NATIONAL PIE DAY – timing of sharing the Mini Pies Muffin Tins recipe – seemed perfect.
And we used refrigerated pie dough, pre-made, since it was last minute and there was one in the refrigerator.
Full recipe instructions here and here is a list of things you will need:
- Pie dough. There is a link for both gluten free and all-purpose flour versions within the recipe too!
- Blueberries fresh or frozen
- Sugar or swerve
- Juice of one lemon
- Zest of one lemon
- Instant tapioca or corn starch
- Chopped mint or lemon thyme
Spinach Tiger is also on Instagram.
Photo credit : Spinach Tiger / Angela Roberts
Be well, stay well.