These mini blueberry pies offer a bite-sized treat packed with fresh blueberries’ sweet and tangy flavors. The easy recipe features a flaky crust and a luscious blueberry filling with a hint of lemon for a burst of flavor in every bite. These delectable fruity pies are perfect for summer parties or as quick desserts that are fun to make! Serve warm with ice cream on top.
There’s something irresistible about the combination of flaky pastry and juicy, sweet-tart blueberries. These mini blueberry pies are the epitome of summer indulgence, offering a burst of flavor in every bite. Whether hosting a backyard barbecue or simply craving a homemade dessert, these individual-sized pies will surely impress.
We love summer blueberries! When the kids were younger, we went blueberry picking whenever we could. The freshly picked berries were immediately either eaten, baked, or frozen—nothing was wasted.
We love using blueberries to make delicious desserts. Their natural sweetness makes them perfect for baking, especially in these adorable mini pies. We were so impressed by how delicious they came out!
Creating these miniature delights is easier than you might think. The key lies in balancing the sweetness of the blueberries with a hint of tartness from lemon juice and zest. This combination elevates the flavor profile, making each bite a perfect harmony of sweet and tangy notes.
The heart of these mini pies is the luscious blueberry filling. Fresh blueberries are combined with sugar, cornstarch, lemon juice, lemon zest, and a touch of vanilla extract. This mixture creates a perfectly balanced filling that’s neither too sweet nor too tart. It’s truly what make this pie so especially delicious!
While homemade pie crust is always an option, refrigerated pie crusts can save time without compromising on taste. The key is to handle the dough gently to ensure a flaky texture. Rolling out the dough and cutting it into perfect circles is a crucial step in creating these mini masterpieces.
Ingredients for Mini Blueberry Pies
- 2 cups fresh blueberries
- 1/2 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
Step-by-step guide on making Mini Blueberry Pies
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin. Mix the blueberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla extract.
Roll out the pie crusts and cut 12 circles using a 4-inch cookie cutter. Press the dough circles into the muffin tin to form mini pie shells. Fill each shell with the blueberry mixture.
Create a lattice pattern on top using thin strips of remaining dough. Brush with egg wash for a golden finish.
Bake for 18-20 minutes until the crust is golden and the filling bubbles.
Tips for Perfect Mini Blueberry Pies
- Use fresh blueberries for the best flavor and texture. If using frozen, thaw and drain them first.
- Don’t overfill the pie shells. Leave a little room for the filling to bubble up during baking.
- Create steam vents if not using a lattice top to prevent the filling from overflowing.
- Cool completely before serving to allow the filling to set properly.
Serving Suggestions
These mini blueberry pies are delightful on their own, but you can elevate them further with some creative serving ideas:
- Top with a scoop of vanilla ice cream for a classic à la mode experience.
- Serve with a dollop of freshly whipped cream for added indulgence.
- Pair with a refreshing lemon sorbet for a tangy contrast.
- Garnish with a sprig of fresh mint for a pop of color and freshness.
Storing and Reheating
These mini pies can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, simply pop them in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Variations to Try
While this classic blueberry version is hard to beat, don’t be afraid to experiment with other fruits or flavor combinations:
- Mixed Berry: Combine blueberries with raspberries and blackberries for a berry medley.
- Blueberry-Peach: Add diced peaches to the blueberry filling for a summery twist.
- Blueberry-Lemon: Increase the lemon zest and add a tablespoon of lemon curd to the filling for extra zing.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Thaw them first and drain any excess liquid to prevent a soggy crust.
How can I make these mini pies gluten-free?
A: Use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
Can I make these mini pies ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator. Reheat before serving.
What’s the best way to remove the pies from the muffin tin?
Let them cool for 10 minutes in the tin, then gently run a knife around the edges before lifting them out.
Can I freeze these mini blueberry pies?
A: Yes, you can freeze them for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
These mini blueberry pies are more than just a dessert; they’re a celebration of summer’s bounty. With their perfectly flaky crust and juicy blueberry filling, they’re sure to become a favorite in your recipe collection. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of summer sweetness!
How To Make Mini Blueberry Pies
Ingredients
- 2 cups fresh blueberries
- 1/2 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.
- Combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a medium bowl. 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.
