Mini Blueberry Pies

Mini blueberry pies have sweet berry filling and a golden, flaky crust that tastes homemade. They’re fun to bake and easy to serve.

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Mini blueberry pies are the perfect way to enjoy fresh berries in a cute, hand-held dessert. Each one comes with a golden, flaky crust and sweet blueberry filling. They bake quickly and work great for parties, holidays, or summer picnics. Serve them warm or chilled with whipped cream or vanilla ice cream.

This recipe is easy to make at home, and the step-by-step photos and directions will guide you through each part. We’ve added pro tips and tricks to help you get the best results every time. Keep scrolling for the most frequently asked questions and clear answers you’ll want to know.

These homemade mini blueberry pies have a sweet berry filling and flaky crust that make every bite taste like summer. They’re great for parties, potlucks, or anytime you want an easy homemade dessert.

The small size makes them easy to grab and serve, with no slicing needed. They use simple ingredients but still taste bakery-fresh and full of flavor.

What you'll need to make this mini blueberry pie recipe:

• 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

Pie crust: Swap in your favorite homemade pie crust if you don’t want to use store-bought. You can check out our pie crust recipe if you need one.

Blueberries: Fresh blueberries work best, but frozen ones also taste great. Just thaw and drain them first so the filling doesn’t get watery. You can also mix in raspberries, blackberries, or both for a fun berry blend.

Sugar: You can use brown sugar instead of white sugar for a deeper, richer flavor. If you want fewer calories, try stevia or erythritol. Taste as you go and adjust the sweetness to match what you like.

Lemon zest: Try orange or lime zest if you want a different citrus flavor. Both pair well with blueberries and give the pies a fresh kick.

Cornstarch: Use tapioca starch or arrowroot powder instead of cornstarch if you prefer. They thicken the filling just as well.

Cinnamon: Add a pinch of nutmeg or ground cloves if you want to change up the spice. Mix it with cinnamon or use it on its own.

Follow along with our step-by-step pictures, easy directions, and helpful tips and tricks listed below. We’ll show you exactly how to make these individual blueberry pies from scratch. Let’s get started and bake something fun today!

Our easy-to-follow directions will help you make these tasty and cute pies.

FIRST STEP: Preheat the oven to 375°F.

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

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

FOURTH STEP: 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).

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

SIXTH STEP: 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.

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

EIGHTH STEP: 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.

NINTH STEP: 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).

TENTH STEP: 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.

You can serve these blueberry muffin tin pies in so many fun and tasty ways. They fit right in at parties, holidays, or cozy nights at home.

• Serve at summer cookouts or backyard BBQs: These mini pies make a fun dessert for summer events. They’re easy to grab and eat while playing outside. Pair them with no churn cotton candy ice cream or homemade lemon custard pie.
• Bring to birthdays, school parties, or holiday gatherings: Kids love their sweet berry filling and mini size. They’re great for sharing and don’t need cutting or plates. Try them with brownie mix cookies or funfetti cake mix cookies.
• Add to a dessert table for baby showers or brunches: These pies look cute on a tray and taste just as good as they look. They also go great with lemon dump cake or strawberry crunch cupcakes.

Mini fruit pies have earned their spot as a reader favorite. They’re cute, easy to bake, and always a hit at gatherings. These pies check all the right boxes for a dessert that’s simple, fun, and great for any season.

• Quick & Easy: These small pies might look complicated, but they're simple to make. With basic ingredients and clear instructions, it's a handy dessert when you need to feed a lot of guests.

• Fun Size: Everyone loves a personal-sized pie that’s easy to hold and fun to eat.
• Kid-Approved: Kids gobble them up and love helping make the filling and crimp the edges.
• Great Year-Round: Bake them in summer with fresh berries or swap in frozen ones during winter.
• Perfect for Parties: Their small size makes them super easy to serve and even easier to carry around. Everyone will love this small dessert, it's just the right size!
• Tried and True: Our readers come back to this recipe again and again because it just works every time.

Mini blueberry pies bring all the homemade charm without the stress—and that’s why we’ll keep baking them!

Can I use frozen blueberries to make mini blueberry pies?
Yes, you can use frozen blueberries in your mini fruit pies. Thaw and drain them well to avoid extra liquid.

Do I need to cook the blueberry filling first?
No, you don’t need to cook the filling. Just mix everything together and spoon it right into the pie crusts.

How do I stop the filling from bubbling over?
Don’t overfill the crusts with blueberry filling. Leave a little room so the juices don’t spill while baking.

What type of pie crust works best for this recipe?
You can use store-bought or homemade pie crust. Just roll it thin enough to fit in the muffin tins.

How full should I fill each mini pie with blueberries?
Fill each pie about three-fourths full. This gives the filling room to bubble without spilling over the edges.

Do I need to let the pies cool before serving?
Yes, let the mini blueberry pies cool before serving. This helps the filling set and keeps them from falling apart.

Should I serve mini blueberry pies warm or cold?
You can serve them warm or cold. Warm pies feel cozy, but chilled pies hold their shape better for parties.

What are some good topping suggestions for blueberry pies?
Top them with whipped cream, powdered sugar, or a scoop of vanilla ice cream for a little extra sweetness.

Are these mini blueberry pies good for kids' parties?
Yes, kids love their size and sweet blueberry filling. Plus, they’re easy to grab without needing a fork or plate.

How do I serve these at a picnic or outdoor event?
Place them in a container with cupcake liners or parchment paper. They travel well and don’t melt or spill easily.

Pop these mini pies in the fridge or freezer if you want to enjoy them later.

Can I bake these mini blueberry pies ahead of time?
Yes, bake them a few hours early. Let them cool and serve them later the same day for best texture and taste.

Should I store my pies on the counter or in the fridge?
Leave the pies out for one day, or keep them in the fridge for up to three days, covered tightly.

How long can mini blueberry pies be stored in the freezer?
Store the pies in a sealed container and freeze for up to two months. Let them thaw all the way before serving.

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Mini Blueberry Pies

Mini blueberry pies have sweet berry filling and a golden, flaky crust that tastes homemade. They’re fun to bake and easy to serve.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert, Desserts, Pie

Cuisine American

Servings 12 Mini Pies

Calories 279 kcal

Ingredients

  

1x2x3x

• 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)

DIRECTIONS

 

• 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

Serving: 1Mini Pie | 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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