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With a crispy golden buttery crust and sweet blueberries inside, these Mini Blueberry Pies are the perfect sweet treat and will be loved at all your parties and gatherings.
When you taste these small blueberry pies, you'll love them. They have a golden brown crust with juicy blueberries inside. The sweet blueberries go great with the buttery crust.
No matter if it's Thanksgiving or the 4th of July, these small pies are perfect for everyone to enjoy their favorite treat. They're also nice to give as gifts during the holidays!
Ingredients for Mini Blueberry Pies
Here's what you'll need to make these Easy Blueberry Pies:
- Blueberries: 4 cups of fresh blueberries
- Sugar: ⅔ cup of granulated sugar
- Cornstarch: ⅓ cup of cornstarch
- Cinnamon: ½ teaspoon of ground cinnamon
- Allspice: ½ teaspoon of allspice
- Lemon Juice: 2 teaspoons of lemon juice
- Lemon Zest: 1 teaspoon of lemon zest
- Pie Crust: 3 rolls of refrigerated pie crust (3 single crusts)
- Eggs: 1 large egg
- Water: 1 tablespoon of water
- Decorating Sugar: Coarse sugar for decorating, optional
Mini Blueberry Pies Variations
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this mini blueberry pie recipe!
- PIE CRUST: If you like making your own pie crust, you can use it instead of buying one from the store.
- FRESH FRUIT: You could easily substitute fresh apples, peaches, strawberries, or even frozen blueberries in this pie recipe. Just be sure to drain the frozen blueberries well before using so they don't waterlog the mini pie crusts.
How to make Mini Blueberry Pies
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.
Frequently Asked Questions
Can I freeze these blueberry mini pies?
You can freeze this small blueberry pie recipe for up to two months if wrapped well. Let them thaw before eating.
Can I make other flavors of pie with this recipe?
This small pie recipe can be used for many types of mini fruit pies. You could use fresh fruit or even canned pie filling to make this recipe even easier to make!
Can I make my own pie crust for this recipe?
Using a store-bought crust makes this recipe fast and simple, but making the crust yourself would be tasty too!
Why You'll Love This Recipe
Quick & Easy: These small pies may 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 bunch of guests.
Perfect Portions: Everyone loves a small dessert that's just the right size!
No Fuss Recipe: It's straightforward with no complicated ingredients. You can easily find what you need at the store, and it's quick to prepare.
Cooking tips for the best mini pies
Want a tasty mini pie that's easy to make? Here's your guide! Every spoonful promises fruity goodness along with the golden crust. Follow these tips to make it perfect:
- CRUST: Keep the crusts as thick as they come in the package for the mini pies. If you make them thinner, the pies might stick to the muffin tin or the crusts might crack.
- FRESH BLUEBERRIES: The raw blueberries aren't very juicy in the pie filling, so it has more dry stuff. But once you bake them, the sugar and blueberry juice mix with the cornstarch and spices to make a tasty filling.
- TOP CRUST: You can make simple round covers for the small pies. Put them on the filled pies, make a small cut on top for air, and press the edges to close the pie.
- OVEN TEMPERATURE: Ovens can heat differently and sometimes need adjustments. Check your pies earlier in the suggested baking time to be sure.
Storing this Recipe
Put these small pies in the fridge or freezer to eat them later.
ON THE COUNTER/IN THE FRIDGE: Keep pies out for a day or in the fridge for up to 3 days, covered.
IN THE FREEZER: Freeze these pies for up to 2 months in a tightly sealed container. Allow the pies to thaw completely before serving.
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Mini Blueberry Pies
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- 4 cups fresh blueberries
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- ½ tsp ground cinnamon
- ½ tsp allspice
- 2 tsp lemon juice
- 1 tsp lemon zest
- 3 rolls refrigerated pie crust ((3 single crusts))
- 1 tbsp water
- coarse sugar (for optional decorating)
- 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.