How to Make Mini Blueberry Pies: Quick and Delicious Recipe

Craving a sweet and easy dessert? These mini blueberry pies are the perfect bite-sized treat! With a flaky, golden crust and a juicy blueberry filling, these mini pies are ideal for parties, snacks, or a quick homemade dessert.

Made with simple ingredients like fresh blueberries, butter, and flour, this recipe is easy to follow—even if you’re new to baking. Plus, you can customize it with sugar-free options or alternative crusts.

Follow this step-by-step guide to make delicious mini blueberry pies in no time. Let’s get baking!

Ingredients You’ll Need for Mini Blueberry Pies

For the Pie Crust

A good mini blueberry pie starts with a buttery, flaky crust. The crust provides the perfect balance to the sweet and tangy blueberry filling. Here’s what you’ll need:

• Flour – All-purpose flour is the best choice for a sturdy yet tender pie crust.
• Butter – Cold, unsalted butter helps create a flaky texture by forming small pockets of fat in the dough.
• Sugar – A small amount of sugar adds a hint of sweetness to the crust.
• Salt – Enhances the flavor and balances the sweetness.
• Egg Wash – Brushing the top of the pies with a beaten egg gives them a beautiful golden color when baked.

For best results, keep the butter cold and handle the dough as little as possible to maintain its flaky texture.

For the Blueberry Filling

The filling is the heart of your mini blueberry pies, bringing a burst of fruity flavor in every bite. Here’s what goes into it:

• Fresh Blueberries – These provide natural sweetness and a juicy texture. You can also use frozen blueberries, but be sure to thaw and drain them first.
• Sugar – Enhances the natural sweetness of the blueberries and balances their tartness. Adjust the amount based on your preference.
• Cornstarch – Thickens the filling so it doesn’t become too runny while baking. Without cornstarch, the filling may leak out of the pies.
• Lemon Zest – Adds a bright, citrusy flavor that complements the sweetness of the blueberries.

Let the filling sit for a few minutes after mixing so the flavors meld together before spooning it into the pie crusts.

Optional Toppings

Toppings add the perfect finishing touch to your mini blueberry pies. Here are some delicious options:

• Whipped Cream – A dollop of fresh whipped cream makes each bite light and creamy.
• Powdered Sugar – A light dusting adds a touch of sweetness and makes the pies look bakery-perfect.
• Vanilla Ice Cream – Serving mini blueberry pies warm with a scoop of vanilla ice cream creates a delicious contrast of temperatures.
• Cinnamon Sugar – Sprinkling a bit of cinnamon sugar on top before baking adds a warm, spiced flavor.

These toppings can be mixed and matched based on personal preference to make your mini blueberry pies even more irresistible.

How to Make the Perfect Pie Crust

Step 1: Mixing the Dough

A perfectly flaky pie crust starts with the right ingredients and technique. Here’s how to mix the dough:

1. Combine the Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, and salt to ensure even distribution.
2. Cut in the Butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Keeping the butter cold is crucial for a flaky texture.
3. Add Cold Water Gradually: Slowly drizzle ice-cold water into the mixture, one tablespoon at a time. Stir gently with a fork until the dough begins to hold together. Avoid overmixing, as this can make the crust tough.
4. Form the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps relax the gluten and keeps the butter firm for a flakier crust.

Step 2: Rolling and Cutting the Dough

Once the dough has chilled, it’s time to roll it out and shape it into mini pie crusts.

1. Lightly Flour the Surface: Sprinkle a clean work surface with a little flour to prevent sticking.
2. Roll Out the Dough: Use a rolling pin to roll the dough into a thin, even layer, about ⅛ inch thick. Rolling too thick can make the crust doughy, while too thin may cause it to break.
3. Cut Small Circles: Use a round cookie cutter or a glass with a diameter slightly larger than the muffin tin cups. This allows enough dough to cover the bottom and sides of each cup.
4. Re-roll Scraps if Needed: Gather any leftover dough, re-roll it, and cut out additional circles to minimize waste.

Step 3: Preparing the Muffin Tin

Now that the dough is cut into circles, it’s time to assemble the mini pie shells.

1. Grease the Muffin Tin: Lightly coat each muffin cup with butter or non-stick spray to prevent sticking.
2. Press the Dough into the Cups: Gently place each dough circle into a muffin tin cup, pressing it down to fit snugly against the bottom and sides. Be careful not to stretch the dough, as this can cause shrinkage while baking.
3. Trim Excess Dough: If the edges extend too far over the muffin tin, trim them slightly for a neater look. You can also crimp the edges using your fingers or a fork for a decorative touch.
4. Chill Before Filling: Place the muffin tin in the refrigerator for 10–15 minutes before adding the blueberry filling. This helps the dough firm up, preventing shrinkage and ensuring a crispier crust.

Now, your mini pie crusts are ready to be filled with delicious blueberry goodness!

Making the Mini Blueberry Pie Filling

Step 1: Preparing the Blueberries

The filling is key to a perfect mini blueberry pie. Here’s how to prepare the blueberries for that delicious burst of flavor:

1. Wash the Blueberries: Rinse the fresh blueberries gently under cold water, removing any dirt or debris. Pat them dry with a paper towel to avoid excess moisture in the filling.
2. Mix with Sugar: In a bowl, combine the washed blueberries with sugar. The sugar draws out the natural juices from the blueberries and enhances their sweetness.
3. Add Cornstarch: Sprinkle in the cornstarch and mix well. The cornstarch will help thicken the filling as it bakes, preventing it from becoming too runny.
4. Add Lemon Zest: Add a touch of lemon zest to the mixture for a burst of freshness that complements the sweetness of the blueberries. Mix until everything is evenly coated.

Allow the blueberry mixture to sit for a few minutes to let the flavors meld and the cornstarch activate.

Step 2: Filling the Mini Pies

Now that your blueberry filling is ready, it’s time to add it to the mini pie crusts:

1. Spoon the Filling into the Crusts: Take a spoon and carefully fill each pie crust with the prepared blueberry mixture. Be sure to pack the filling slightly to prevent air pockets, but don’t overfill, as the mixture will bubble and expand while baking.
2. Distribute Evenly: Make sure the blueberries are evenly distributed in each mini pie for a balanced taste and appearance. Leave a small gap at the top to allow room for sealing.

Step 3: Sealing and Topping

This step is where the mini pies come together with a beautiful crust on top:

1. Seal with a Lattice or Full Crust:
   • Lattice Crust: Roll out more dough and cut it into thin strips. Lay the strips over the top of each pie in a crisscross pattern to form a lattice. Press the edges of the lattice into the bottom crust to seal.
   • Full Crust: Alternatively, roll out a single sheet of dough and place it over the top of each mini pie. Trim the excess dough and crimp the edges to seal the pie.
2. Vent the Crust: If you’re using a full crust, make a few small slits in the top to allow steam to escape while baking. This will prevent the crust from puffing up and ensure it bakes evenly.
3. Brush with Egg Wash: For a golden, shiny finish, brush the top crust with an egg wash (a beaten egg with a little water). This adds a beautiful color and crispness to the crust.

Your mini blueberry pies are now ready to go into the oven for baking!

Baking and Serving Your Mini Blueberry Pie

Step 1: Baking Temperature & Time

To achieve a perfectly baked mini blueberry pie, setting the right baking temperature and time is crucial:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature ensures the crust becomes golden and flaky while the filling thickens and bubbles to perfection.
2. Bake the Pies: Place the mini pies on a baking sheet lined with parchment paper to catch any potential drips. Bake for 25-30 minutes, or until the crust is golden brown, and the filling is bubbling through the vents.
3. Keep an Eye on Them: If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning while the pies continue baking.

Step 2: Checking for Doneness

It’s important to check the pies for doneness to ensure they’re perfectly baked:

1. Golden Brown Crust: The crust should be a rich, golden brown color. If it looks too pale, the pies may need a few extra minutes in the oven.
2. Bubbling Filling: Look for the blueberry filling to be bubbling around the edges of the crust. This indicates that the fruit has softened and the cornstarch has thickened the juices.
3. Firm Crust and Filling: Gently tap the edges of the crust to ensure it’s firm and baked through, while the filling should have a thick, set consistency.

Step 3: Cooling & Serving Tips

Once the pies are out of the oven, follow these tips to cool and serve them perfectly:

1. Let the Pies Cool: Allow the mini blueberry pies to cool for at least 15-20 minutes before serving. This helps the filling set and prevents it from spilling out when you cut into them.
2. Serve with Whipped Cream: For an extra indulgent touch, serve the pies with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture balances out the sweetness of the blueberries and the crispness of the crust.
3. Garnish with Fresh Blueberries: Garnish the pies with a few fresh blueberries for a pop of color and a fresh burst of flavor.

Now your mini blueberry pies are ready to be enjoyed—crispy, sweet, and perfectly satisfying!

Tips and Variations for the Best Mini Blueberry Pie

Making It Sugar-Free

If you’re looking to make your mini blueberry pies sugar-free, you can substitute sugar with natural sweeteners that provide sweetness without the added sugar:

1. Stevia or Monk Fruit: These natural sweeteners are great alternatives. Stevia or monk fruit can be used in place of sugar in a 1:1 ratio or according to the sweetener’s packaging instructions. These options are low in calories and have minimal impact on blood sugar levels.
2. Erythritol: Erythritol is another excellent sugar substitute that behaves similarly to sugar in baking. It provides sweetness without the calories, making it a perfect option for sugar-free pies.
3. Honey or Maple Syrup (in moderation): If you want a slightly different flavor, you can use honey or maple syrup as natural sweeteners, but be aware that these will add more liquid to the filling. Adjust by reducing the amount of liquid in the filling slightly.
4. Adjusting the Filling: When using natural sweeteners, taste the blueberry filling before adding it to the crust. You may need to adjust the sweetness to your liking, as some sweeteners are more potent than others.

Using Frozen Blueberries

Frozen blueberries can be a convenient option, especially when fresh blueberries are out of season. However, they require a few adjustments to ensure the best results:

1. Thawing and Draining: Before using frozen blueberries, thaw them in a bowl and drain any excess liquid. This helps prevent the filling from becoming too watery during baking.
2. Adding Cornstarch: Frozen berries tend to release more liquid than fresh ones, so it’s important to use a bit more cornstarch to help thicken the filling. Consider adding an extra tablespoon to the mixture.
3. Baking Time Adjustments: Because frozen berries are colder than fresh, the baking time may need to be extended by 5-10 minutes. Keep an eye on the crust and filling to ensure they’re fully cooked.
4. No Thawing: If you prefer to bake the pies without thawing the frozen berries, simply increase the cornstarch and reduce the liquid in the filling slightly. Bake at a slightly lower temperature to ensure the crust bakes through before the filling bubbles over.

Alternative Crust Options

For those who want to get creative or avoid traditional pie crusts, there are several alternative options:

1. Graham Cracker Crust: A graham cracker crust offers a slightly sweet and crunchy base for the mini pies. To make it, crush graham crackers, mix them with melted butter and a pinch of sugar (or substitute), and press the mixture into the muffin tin. Bake the crust for 5-7 minutes before filling.
2. Puff Pastry: For a flaky, buttery alternative, use puff pastry. Roll it out thinly, cut it into circles, and use it to line the muffin tin. Puff pastry will create a lighter, airier crust than traditional pie dough. It also bakes quickly, so keep an eye on the pies to prevent over-baking.
3. Almond Flour Crust (Gluten-Free): For a gluten-free option, try an almond flour crust. Combine almond flour, butter, and sweetener, then press the mixture into the muffin tin. This crust is nutty and slightly crunchy, making it a great alternative for those with dietary restrictions.
4. Oatmeal Crust: Another healthy alternative is an oatmeal crust made from rolled oats, butter, and sweetener. This crust is easy to prepare and adds a chewy texture to the mini pies.

These alternative crusts give you plenty of flexibility in making your mini blueberry pies while still keeping the flavor and texture on point!

Final Thoughts

Mini blueberry pies are the perfect treat for any occasion, whether for a family gathering or a sweet snack. With a simple crust, flavorful filling, and options to customize with natural sweeteners, frozen berries, or alternative crusts, these pies are easy to make and sure to impress.

Follow the step-by-step instructions to create mini blueberry pies that everyone will love. Whether sugar-free or with a unique crust, they’re always delicious. Grab your ingredients, get baking, and enjoy the perfect balance of flaky crust and sweet blueberry filling! For more pastry ideas, check out Butter Braid.

FAQs About Mini Blueberry Pies

Mini Blueberry Pies

Sarah

Mini blueberry pies are a delightful and easy-to-make dessert, featuring a buttery, flaky crust filled with sweet, tangy blueberry filling. These mini pies are perfect for serving at gatherings or enjoying as an individual treat.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 210 kcal

Ingredients

  

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter chilled and cut into cubes
• 1/4 cup granulated sugar or substitute with a sweetener of choice
• 1/4 teaspoon salt
• 2-3 tablespoons cold water as needed

For the Blueberry Filling:

• 2 cups fresh blueberries or frozen, thawed and drained
• 1/2 cup granulated sugar or substitute with a sweetener of choice
• 1 tablespoon cornstarch
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice

Optional Toppings:

• Whipped cream
• Powdered sugar for dusting

Instructions

 

Step 1: Preparing the Pie Crust

• In a large mixing bowl, combine the flour, sugar, and salt.
• Add the chilled butter cubes and use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

Step 2: Preparing the Blueberry Filling

• In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice.
• Stir gently to coat the blueberries evenly with the sugar and cornstarch mixture. Set aside to allow the filling to thicken.

Step 3: Assembling the Mini Pies

• Preheat your oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
• Using a round cookie cutter or a glass, cut out small circles of dough to fit into the muffin tin. Gently press the dough into each muffin cup.
• Spoon the blueberry mixture into each crust, filling them generously.

Step 4: Sealing and Baking the Mini Pies

• If desired, top each mini pie with a lattice crust or cover with a full dough circle, pressing the edges to seal. Cut a few slits in the top for ventilation.
• Brush the top of each pie with an egg wash (optional: a beaten egg mixed with a teaspoon of water) to give them a golden color when baked.
• Place the muffin tin in the oven and bake for 20-25 minutes, or until the crust is golden and the blueberry filling is bubbling.

Step 5: Cooling and Serving

• Allow the mini blueberry pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
• Serve with a dollop of whipped cream or a dusting of powdered sugar, if desired. Enjoy your delicious mini blueberry pies!

Notes

• Calories: 210
• Fat: 12g
  • Saturated Fat: 6g
• Carbs: 26g
  • Fiber: 2g
  • Sugar: 15g
• Protein: 2g
• Cholesterol: 25mg
• Sodium: 160mg

Note: Nutrition facts are estimates and may vary based on portion size and ingredient brands.

Keyword Blueberry Dessert, Mini Blueberry Pies