1 cup fat-free milk
1 box (4 serving size) lemon instant pudding and pie filling mix
1 teaspoon grated lemon peel
1 refrigerated pie crust (from 15 ounce box), softened as directed on box
Strawberry halves, lemon slices or other fresh fruit
Fresh mint leaves
Powdered sugar, for garnish

1. In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.

2. Heat oven to 450°F. Using a rolling pin, roll piecrust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from piecrust; discard scraps. Thick rounds into 16 ungreased muffin cups, pressing him gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very late golden brown. Remove from pan; cool completely.

3. Spoon lemon filling into tart shells. Garnish with fruit and mint; sprinkle with powdered sugar.

Ingredients for Crust
2 cups of all purpose flour
2/3 cup of butter
4 tablespoons of water
1/4 teaspoon of salt
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Ingredients for The Filling
6 cups of fresh blueberries
1/2 cup of granulated sugar
2 tablespoons of all purpose flour
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon

Cooking Directions
Start by preheating the oven to 400 degrees F. Next combine the flour and salt in a bowl then the butter until the mix becomes a coarse crumb. Make sure you stir in enough water with a fork so the flour is moisten enough. Then divide the dough in half so you can shape each half into a ball. Flatten it slightly and wrap one of dough in saran wrap then refrigerate. For the other dough, roll it out on a warm surface which should have a a lightly floured surface. Then fold it into quarter and place the dough into a pie pan. Usually the pie pan are around 9 inches. Unfold it and press it firmly against the bottom and sides until it is spread out nicely. Trim the remaining crust to about a half inch from the edge of the pan.

For the filling you can continue by mixing the sugar, 2 tablespoons of flour, cinnamon and nutmeg. Add the blueberries and mix all the ingredients well. Use a spoon and start putting it into the pie crust you made. Remember the dough you had left over? Well grab that and spread it out on a lightly floured surface. Make it into a circle about a foot long then cut out shapes in the dough using a cookie cutter. Then place the dough over the filling and seal then trim. Don’t forget the cover the edge of the crust with 2 inch strips of aluminum foil. Now for the baking part, just put it in the oven for about 35 minutes then remove the foil after that and continue baking for another 15 minutes or until the crust is lightly browned. By now the juice should begin to bubble out of the crust. mmm…

Once it’s done, let the pie cool down for about 30 minutes since it’s extremely hot. You can either serve it warm or put it in the fridge to server at a later time. You can make it even more great by adding whip cream or ice cream to the homemade blueberry pie you made.

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