This pie recipe was submitted via Mia’s Domain-an organic food blog.

Shell:
1 1/4 cup unbleached all purpose flour
1/2 cup butter, frozen and cut into small cubes
5 tablespoons icy cold water
1 tablespoon sugar
Pinch salt
Combine ingredients in a bowl.
Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 F.
In a prepared 12 cup muffin pan.
Roll out pastry dough. Cut out twelve 4″ circles with a biscuit cutter or the rim of a drinking glass. Re-roll scraps and cut out strips to decorate the top with.
Line the bottom of the muffin cups with the 4″ round and up the sides. Fill with a tablespoon of the fruit filling. Decorate with strips of dough (refer to picture). Brush dough with milk. Bake for 30 minutes or until golden brown.

Filling:
2 cups fresh or frozen blueberries
1 cup homemade cranberry sauce (leftover from Thanksgiving)
1 orange, juice and zest
Combine the ingredients and add to the pastry shell.