Blueberry Apricot Pot Pies
- 1 9-inch round refrigerated pie crust (from a 15-ounce package)
- 1/4 cup sugar
- 4 teaspoons cornstarch
- 3 cups fresh blueberries
- 1/4 cup dried apricots cut into 1/4-inch pieces
Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. 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. Serve warm. Or, bake earlier and reheat in a 375°F oven until warm.