NOTE: It’s best to make the pie dough and filling the day before you plan to bake your mini pies.
Start by making the pie dough. In a large bowl, whisk together flour, salt, and sugar.
Add cold, cubed butter, tossing around gently to coat. Using a pastry blender or fork, cut in butter until the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
Add ice cold water one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl. NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 4–5 tablespoons of water total.
Wrap dough in cling film, then press into a patty shape. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
Now let’s make the filling. In a small pot over medium heat, combine all filling ingredients. As the mixture heats up, mash berries. After a few minutes, filling mixture will thicken, darken, and bubble a little.
Pour filling into a heat-safe bowl. Immediately press cling film directly onto surface. Let cool to room temperature, then transfer to fridge to chill overnight.
Now go enjoy the rest of your day, and we’ll see you back here again tomorrow.
Hi again! Let’s start rolling! Line a baking sheet with parchment paper; set aside.
On a well-floured surface, roll pie dough out to ⅛-inch thickness. Using a 2-inch circular cookie or biscuit cutter, cut out dough discs.
Pull together scraps, roll, and cut until you have 48 discs. NOTE: If at any point the dough becomes too warm or soft, place it back in the fridge for 10–15 minutes before continuing.
Once you have 48 discs, place ‘em on lined baking sheet and set in fridge for 15 minutes.
Pull chilled discs and filling out of fridge. Spoon roughly a teaspoon of filling onto 24 of the dough discs. Top each with another dough disc.
Using a small fork, seal edges completely. Poke 3 little holes in the top crust.
Make sure mini pies are about 1" apart on baking sheet. Place baking sheet in fridge for 15 minutes.
Heat oven to 375°F.
To make the egg wash, in a small bowl, beat together one egg and one tablespoon of milk. After mini pies are properly chilled, brush each with egg wash.
Bake for 10 minutes, then rotate pan. Bake for 10–15 minutes more or until crusts are golden brown.
Transfer to wire rack and allow to cool completely.
When you’re ready to make the glaze, combine milk and lavender in a small pot. Over medium heat, bring to a boil, then immediately remove from heat. Cover with a lid and allow to steep for 15 minutes.
While you’re waiting, microwave blueberries for 15 seconds. Then, with a fork, mash blueberries to release as much juice as possible.
Set a metal sieve over a medium bowl. Pour steeped milk through sieve. Discard lavender.
Place mashed blueberries in sieve. Using a spoon, push as much juice through sieve as possible. Discard blueberry remains.
Gently whisk together steeped milk and blueberry juice until it turns a lovely purple.
Add 1 ½ cups (170g) of confectioners’ sugar. Whisk until smooth.
Glaze should be thick yet pourable. If necessary, add more confectioners’ sugar one tablespoon at a time until glaze reaches the desired thickness.
Spoon glaze over cooled mini pies and allow glaze to set. (Although we would be lying if we said we didn’t eat a couple mini pies while the glaze was still setting!)