Mini Blueberry Pies

These adorable mini blueberry pies are loaded with sweet juicy blueberry filling and just the size for everyone to have their very own pie.

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You may just want to keep these cute mini blueberry pies all yourself. With a flaky pie crust and juicy blueberry filling baked to golden brown perfection, these sweet little pies will be gone before you know it.

Mini Blueberry Pies Ingredients

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You’ll need:

• 4 cups fresh blueberries
• ⅔ cup granulated sugar
• ⅓ cup cornstarch
• ½ teaspoon ground cinnamon
• ½ teaspoon allspice
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 3 rolls of refrigerated pie crust (3 single crusts)
• 1 large egg
• 1 tablespoon water
• Coarse sugar for decorating, optional

How to Make This Mini Blueberry Pies Recipe

STEP ONE: Preheat the oven to 375°F.

STEP TWO: Rinse blueberries and place them in a medium bowl. 

STEP THREE: Add sugar, cornstarch, cinnamon, allspice, lemon juice, and lemon zest to the blueberries and stir. Set aside.

STEP FOUR: Remove pie crusts from the refrigerator and set out at room temperature for 10 to 15 minutes. Unroll the crust and use a bowl or biscuit cutter (4-inch round) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles. You will need 12 total (about 2 crusts).

STEP FIVE: Press dough into each cup of a well-greased muffin tin.

STEP SIX: Divide the blueberry pie filling between each of the muffin cups. There may be a lot of extra dry sugar/cornstarch/spice mixture; sprinkle that over the blueberries, divided evenly between the 12 cups.

STEP SEVEN: Unroll a final crust and slice ¼ to ⅜-inch strips using a pizza wheel or wavy dough wheel.

STEP EIGHT: Create a lattice design with pieces of the strips over the top of each pie. Press the edges down against the bottom crust to seal. Trim the excess pie dough and/or press it around the top edge of the pie to enclose each pie.

STEP NINE: Whisk the egg and 1 tablespoon of water in a small bowl to make an egg wash. Brush each pie crust with the egg wash using a pastry brush and sprinkle with decorator sugar (coarse sugar).

STEP TEN: Bake for 20 to 25 minutes, covering the tops of the pies with aluminum foil if the crusts get too dark. Remove from the oven once the hot filling is bubbling up through the lattice crust.

How To Serve

A scoop of vanilla ice cream to accompany these yummy pies is just the thing to take them to the next level. These sweet treats would also be delightful paired with warm homemade hot chocolate or a refreshing glass of iced tea.

Looking for more pie recipes? Our full-sized blueberry pie is a classic, and our blueberry hand pies are fun and portable.

MORE BLUEBERRY RECIPES

Quick Breads

Moist Blueberry Bread

Dump Cakes

Blueberry Dump Cake

Storage

ON THE COUNTER/IN THE FRIDGE: Store pies on the countertop for the first 24 hours or covered with plastic wrap in the refrigerator for up to 3 days.

IN THE FREEZER: You can freeze these little mini pies for up to 2 months. Tightly cover the pies or place them in an airtight container before freezing. Allow the pies to thaw completely before serving.

A buttery pie crust brimming with juicy blueberries and made with simple ingredients, you will love these tiny desserts. The fun mini blueberry pies are a perfect size so that everyone has their very own, and they are sure to be a hit. 

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Mini Blueberry Pies

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These adorable mini blueberry pies are loaded with sweet juicy blueberry filling and just the size for everyone to have their very own pie.

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Servings 12

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Ingredients

  

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• 4 cups fresh blueberries
• ⅔ cup granulated sugar
• ⅓ cup cornstarch
• ½ teaspoon ground cinnamon
• ½ teaspoon allspice
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 3 rolls refrigerated pie crust, 3 single crusts
• 1 tablespoon water
• Coarse sugar, for optional decorating

Instructions

 

• Preheat the oven to 375°F.
• Rinse the blueberries and place them in a medium mixing bowl.
• Add sugar, cornstarch, cinnamon, allspice, lemon juice, and lemon zest to the blueberries and stir. Set aside.
• Remove the pie crusts from the refrigerator and set them out at room temperature for 10 to 15 minutes. Unroll the crust and use a bowl or biscuit cutter (4-inch round) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles. You will need 12 total (about 2 crusts).
• Press dough into each cup of a well-greased muffin tin.
• Divide blueberry pie filling between each muffin tin cavity. There may be a lot of extra dry sugar/cornstarch/spice mixture; sprinkle that over the blueberries, divided evenly between the 12 cups.
• Unroll the final crust and slice ¼ to ⅜-inch strips using a pizza wheel or wavy dough wheel.
• Create a lattice pattern with pieces of the strips over the top of each mini pie. Press the edges down against the bottom crust to seal. Trim the excess dough and/or press it around the top edge of the pie to enclose each pie.
• Whisk the egg and 1 tablespoon of water to make an egg wash. Brush each pie crust with the egg wash and sprinkle with decorator sugar (coarse sugar).
• Bake for 20 to 25 minutes, covering the tops of the pies with aluminum foil if the crusts get too dark. Remove from the oven once the filling is bubbling up through the lattice crust.

Notes

• Do not roll the crusts too thin. They need to be the thickness they come in the package to support the mini pie. If you roll the crusts thinner, you might have difficulty removing the pies from the muffin tin, and the crusts may break open.
• Because the raw blueberries are not especially juicy when making the pie filling, the filling is a blend of dry ingredients. Don’t worry, once the blueberries heat up during baking, the sugar and blueberry juice will blend with the cornstarch and spices and cook down into a delicious pie filling. 
• You can also cut simple round tops for the mini pies. Place them over the filled pies, cutting a slit in the top for venting, and press the edges to seal the top crust to the bottom crust.

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.

Nutrition

Calories: 279kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 175mg | Potassium: 82mg | Fiber: 2g | Sugar: 16g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg

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