Mini Blueberry Pies

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

Prep Time1

Cook Time25

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: Mini Blueberry Pies recipe

Servings:

Calories: 279kcal

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.

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.