Mini Blueberry Pies
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These mini blueberry pies are made with an easy blueberry filling, homemade pie crust, and all made in a muffin tin! Top each mini blueberry pie with a scoop of vanilla ice cream!
Lately I’ve been into make all my favorite desserts mini. Whether that’s taking some of my favorites and turn them into small batch recipes, like my favorite brownie recipe and turning them into a small batch brownie recipe. Or my go to cinnamon rolls into a small batch cinnamon rolls recipe.
Or taking any of my favorite desserts and making them truly mini. Like my favorite chocolate cheesecake recipe and turning them into these adorable mini chocolate cheesecakes. My Apple Pie Recipe has also become Mini Apple Pies, which are just as delightful!
After making this blueberry crumble pie and this easy blueberry crostata I knew I wanted a mini version of this amazing dessert. Because there’s something about a mini dessert that just makes you smile isn’t there? It’s like your own little individual dessert.
Plus, I realized that pies might just be better in mini version. Why? Well there is just the cuteness factor. And I think that little mini pies are way easier than a full-size pie. But the most important reason? A better crust to filling ratio! So let’s just say I’m now a huge fan of little pies. Starting with these little mini blueberry pies.
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I used my homemade double pie crust recipe but you could easily use a store-bought pie dough. And then I stirred fresh blueberries with a little lemon zest, sugar, lemon juice and cornstarch. Super simple! I used a cookie cutter to cut out the pie crust, and filled each pie with the blueberry mixture.
These amazing mini blueberry pies all get baked in a muffin tin for a super cute summer dessert! And when they are done baking you have these delicious treats with a perfectly flaky crust and jammy blueberry filling.
See Also:
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
- All you need is just a few ingredients for the flakiest pie crust ever! Try my 3 ingredient pie crust!
Why This Recipe Works
- Made in a muffin tin for a perfect individual dessert!
- Great way to use up fresh blueberries during blueberry season
- Crowd pleaser for Memorial Day, 4th of July or any summer get together.
- Wonderful make ahead dessert that freezes well.
Ingredients Needed
- 2 pie crusts – You can use a pre-made pie crust or a homemade pie crust.
- 3 cups blueberries – You can use fresh blueberries or frozen blueberries. If using frozen berries, be sure to thaw first and drain the excess liquid.
- ⅓ cup (67 g) granulated white sugar
- 1 teaspoon lemon zest – Read on how to zest a lemon!
- 2 teaspoons lemon juice
- 1 ½ tablespoons corn starch – Can also use arrowroot powder if need be.
- Pinch salt
- 1 egg, mixed with 1 Tablespoon water, for egg wash – Read more here about what is an egg wash?
- Sparkling sugar
How To Make Mini Blueberry Pies
Preheat the oven to 425°F (220°C).
On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness. Using a 4-inch circle cutter (or biscuit cutter) cut out 12 circles from the pie crusts (6 from each pie dough).
Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles.
Place each dough circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan.
Keep the muffin pan refrigerated while you make the blueberry filling.
In a large mixing bowl, mix together the blueberries, sugar, lemon zest, lemon juice, cornstarch and salt until fully combined.
Remove the muffin pan from the refrigerator and evenly distribute the blueberry pie filling (about 3 tablespoons) between the 12 pie crusts.
Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. You can use a cookie cutter and cut out fun shapes or make a fun lattice top! Or simply cut out simple circles and press on top of each pie. Be sure to cut a few slits into the top to vent the pie filling.
Brush the top of the crusts with the prepared egg wash. Sprinkle on sparkling sugar.
Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
Recipe Tips
- Use a large enough cutter. I used a 4-inch cutter which fits a standard size muffin tin well. If yours are smaller your mini pies may bake up quicker and you may have leftover filling.
- Use a light-colored pans. Dark-colored pans may cause your pies to bake too quickly and become too dark.
Recipe FAQs
Store any leftover pies in the refrigerator in an airtight container for up to 5 days.
Freeze any leftover baked pies for up to 3 months. Make sure they are cooled completely before freezing. Freeze in an airtight container. I also like to wrap each pie in plastic wrap and then place in a freezer bag for added protection. Thaw overnight in the fridge before serving. You can also assemble these pies and freeze unbaked for up to 3 months. Bake frozen (no need to thaw) and add on a few additional minutes of baking time.
No you don’t! Feel free to use a store-bought pie crust. You will need both rolls of pie dough. But I do love a homemade butter crust. You can make a flaky pie crust easily in your food processor!
Absolutely! Try my crumble topping from my blueberry crumble pie or Dutch apple pie recipe to sprinkle on top before baking.
More Recipes To Try
If you’re craving more blueberries, try my easy blueberry crostata recipe! Much easier than a homemade blueberry pie. Or my blueberry turnovers made with puff pastry!
And if you’re craving more mini pies, try these apple and blackberry hand pies from Anna Banana!
Top Recipes To Try!
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Imagine making a homemade pie from scratch that everyone raves about! This e-book, Thanksgiving Pies And Treats, has the best Thanksgiving Pies and desserts perfect for the holiday season!
Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!
Mini Blueberry Pies
Ingredients
- 2 pie crusts store-bought or homemade
- 3 cups blueberries fresh or frozen (thawed)
- ⅓ cup (67 g) granulated white sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 ½ tablespoons cornstarch
- Pinch salt
- 1 egg mixed with 1 Tablespoon water, for egg wash
- Sparkling sugar
Instructions
- Preheat the oven to 425°F (220°C).
- On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness. Using a 4-inch cookie cutter cut out 12 circles from the pie crusts (6 from each pie dough). Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles. 2 pie crusts
- Place each circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan. Keep the muffin pan refrigerated while you make the blueberry filling.
- In a large mixing bowl, mix together the blueberries, sugar, lemon zest, lemon juice, cornstarch and salt until fully combined. 3 cups blueberries ⅓ cup (67 g) granulated white sugar 1 teaspoon lemon zest 2 teaspoons lemon juice 1 ½ tablespoons cornstarch Pinch salt
- Remove the muffin pan from the refrigerator and evenly distribute the blueberry pie filling (about 3 tablespoons) between the 12 pie crusts.
- Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. You can use a cookie cutter and cut out fun shapes or make a fun lattice top!
- Brush the top of the crusts with the prepared egg wash. Sprinkle on sparkling sugar. 1 egg Sparkling sugar
- Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
Notes
Blueberries: You can also use frozen blueberries. Be sure to thaw, and blot dry so there isn’t excess moisture.
You can also cut out simple circles and press on top of the pies, but you may need more pie crust. Be sure to cut a few slits into the top to vent the pie filling.
I just made it!in the oven baking !
I love to make pies but, minis are a bit more difficult for me even tho it’s the same concept.
But it was fun to make !
Thank you
That’s awesome! 😊 I’m glad you’re having fun with the mini pies—sometimes the smaller ones can be a bit tricky! Enjoy baking! 🥧💙
These were so fun to make and eat! Everyone at my house enjoyed it!
So glad to hear that everyone enjoyed them, thank you for letting me know!
Desserts always taste better when they’re mini! These pies are adorable and I can’t wait to make them!
Mini desserts have that special charm, don’t they? I’m glad you’re excited to make them. Enjoy baking these adorable pies! If you need any tips or have questions along the way, feel free to reach out. Happy baking!
Anything with blueberries is good with me and these pies were amazing. So sweet.
I’m thrilled that you liked them, Dannii! Thanks a bunch for sharing your feedback!
The crust is perfectly flaky and the blueberry filling is sweet and tangy. They are the perfect size for a little indulgence.
Thank you so much, Gianne, I’m so happy that you enjoyed them!
My son’s favorite pie is blueberry. Made these for him. He loved them!
Aww that is so sweet of you, thank you for letting me know!