Combining butter and non-hydrogenated vegetable shortening makes for an extra flaky, melt-in-your-mouth crust. And don’t forget to top your mini pies with a scoop of vanilla frozen yogurt!

Directions

1. In a food processor, add the flours, sugar, and salt, and pulse to combine. Add the butter and shortening, and pulse until coarse crumbs form. Add the water, 1 tablespoon at a time, and pulse until the dough forms pea-size balls. If the balls don’t stick together well, add another tablespoon of water. Remove dough from the food processor, flatten into a disk, and wrap with parchment paper. Refrigerate for at least 30 minutes.

2. Preheat the oven to 350°F. Lightly grease a standard muffin tin with the safflower oil.

3. In a large bowl, add the blueberries, sugar, flour, lemon juice and zest, salt, and nutmeg. Toss well to combine, and set aside.

4. On a lightly-floured surface, roll the dough to 1/4- to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut circles of dough (you can also use a glass, jar, or jar lid of the same width). Gently press each circle into the muffin tin to form 12 miniature pie crusts.

5. Spoon the blueberry mixture evenly into each piecrust until completely filled (you will have a small amount left over).

6. Roll out the leftover dough scraps. Use a small cookie cutter, like a star, to form small shapes to top the mini pies.

7. Bake for 25 to 30 minutes, or until the filling is bubbly and the crust has just turned golden brown. Allow to cool on a cooling rack for at least 30 minutes.

8. Remove mini pies from the muffin tin by running a butter or pairing knife around the edge of each pie, then gently pulling the pies out of the pan by the crust.