Blueberry Apricot Pot Pies | BC Blueberry Council
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,...
Ingredients
- 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
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