September 19, 2023
Review RecipeMini Blueberry Pies

Table of Contents
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

When you try mini blueberry pies, your taste buds will thank you. The tender, flaky crust envelops a juicy filling bursting with fresh blueberries.
The sweetness of the fruit perfectly complements the buttery crust. You’ll savor every bite of this scrumptious treat.
You’ll need:
- 4 cups of fresh blueberries
- ⅔ cup of granulated sugar
- ⅓ cup of cornstarch
- ½ teaspoon of ground cinnamon
- ½ teaspoon of allspice
- 2 teaspoons of lemon juice
- 1 teaspoon of lemon zest
- 3 rolls of refrigerated pie crust (3 single crusts)
- 1 large egg
- 1 tablespoon of water
- Coarse sugar for decorating, optional
Substitutions And Additions
PIE CRUST: If you have a preferred homemade pie crust recipe, you can substitute the store-bought pie crust version with your own. Check out our pie crust recipe for a great option.
How To Make This Mini Blueberry Pies Recipe
Our step-by-step instructions will walk you through making these delectable and adorable pies.
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).
OUR RECIPE DEVELOPER SAYS
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.
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.
PRO TIP:
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.

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

How To Serve
A scoop of vanilla ice cream or whipped 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
Storage
Pop these mini pies in the fridge or freezer to keep them fresh, so that you can enjoy them later.
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.
FREQUENTLY ASKED QUESTIONS
This mini blueberry pie recipe can be frozen for up to two months as long as they are well-wrapped. Thaw before serving.
This mini pie recipe would be perfect for all kinds of different mini fruit pies.
We think the store-bought version makes this recipe extra quick and easy to make, but if you would like to make the pie crust from scratch, it would be delicious!
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Mini Blueberry Pies
Ingredients
- 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.
Comments
Malinda says
Can I use frozen blueberries???
Layne Kangas says
Hi, Malinda – that should work ok. Enjoy!