Mini Blueberry Pies
These Mini Blueberry Pies are a delicious and easy dessert that is perfect for any occasion. Made with fresh blueberries and a buttery crust, they are sure to be a hit with your family and friends.
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If you ask me, blueberries are one of the best parts of summer. I love to make some sweet treats with fresh berries for the summer holidays.
Some of my favorite blueberry recipes are Banana Blueberry Oatmeal Muffins and this Air Fryer Sourdough Blueberry Bread.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- fresh blueberries – Frozen can also be used by thawing and draining them first.
- granulated sugar
- cornstarch
- lemon juice – Fresh lemon juice will give you the best flavor.
- lemon zest
- vanilla extract
- pie crusts
- egg
- water
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a bowl combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla until well coated.
Roll out the pie crusts and use a cookie cutter or glass to cut out 12 circles. Then press the dough into the muffin tin. Fill with blueberries.
Roll out the second crust and cut it into strips. Layer the strips on a lattice pattern on each pie. Then brush with the egg wash.
Bake in a 375 degree preheated oven for 18 – 20 minutes.
Storage
Storage – Store your mini blueberry pies in an airtight container in the fridge for up to 5 days.
Freezing – You can also freeze the pies for later. I like to wrap each pie gently in two layers of plastic wrap, and then one layer of aluminum foil.
Wendy’s Test Kitchen Tips
- I like to use refrigerated pie crust to save a little time in the kitchen, you can use your favorite homemade 9-inch pie crust also.
- Don’t skip the egg wash on top of your pies, this will give them a beautiful color.
- If you don’t have a round cookie cutter, try using the rim of a glass or mason jar.
FAQs
I like to freeze my pies baked. However, you can also freeze them unbaked.
Related
Looking for other blueberry recipes like this? Try these:
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Mini Blueberry Pies
Equipment
- 12 cup muffin pan
- Medium bowl
- Rolling Pin
- 4-inch round cookie cutter
- small bowl
- pastry brush
- wire rack
Ingredients
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts 2 crusts
- 1 egg for egg wash
- 1 tablespoon water
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir until the blueberries are well coated.
- Roll out the pie crusts on a lightly floured surface. Using a 4-inch round cookie cutter, cut out 12 circles from the dough.
- Press each dough circle into the prepared muffin tin, ensuring they come up the sides to form a mini pie shell.
- Fill each pie shell with the blueberry mixture.
- Roll out the remaining dough scraps and cut into thin strips. Create a lattice pattern over each mini pie.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each pie with the egg wash.
- Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
