Blueberry Pielets - with my Mom's recipe for the pie crusts

I have been on a pie rampage these last few weeks - I am a novice, but it's a fun new treat (which can be fairly healthy if you use honey instead of lots of sugar).

Blueberry pie-lets:

BLUEBERRY PIE FILLING

3/4 cup honey (that's a guess, 1 tablespoon per pie-let)
¼ cup flour
4 cups blueberries
lemon juice (one drizzle per pie-let)

Using a muffin tray, cut out circles about 2cm larger than a mug. Set into each muffin shape on the tray. Fill with blueberries which have been rolled in some flour (I had to dump out the ones in the photo to do this step, do it first). Add a tablespoon of honey, and a squirt of lemon juice. Top with another circle of the same size as before. Squish the top roof of crust to bottom crust decoratively. (I use first two fingers of left hand and right thumb inbetween, the left fingers push crust edge down, thumb opposite, up - and go all around making this pattern.)

*Obviously you can just make a blueberry pie - the filling is enough for 1 PIE.

I just discovered that my mom's crust recipe kicks butt on the other dumb one I was using. It is amazing! Even if you are half dead it makes great pastry.




AMERICAN PIE CRUST

Combine:

454 g / 1 lb. margarine or butter -- both is the best
1 tsp salt
1 tbsp baking powder
5 cups flour
1 egg
2 tbsp vinegar
¾ cup cold water
Mix together and roll out.

I put the dry ingredients together, then added the egg, then squished in butter and marg (454g total) with my hands until uniforms. Then I added the wet.