Mini Blueberry Pies

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   ["Preheat oven to 400u00b0F.", "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."]

* Per serving · 4 servings · Values may vary.

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