Sweet Mini Blueberry Pies to Make in Under an Hour
Enjoy the sweet, tangy taste of mini blueberry pies! These bite-sized treats are perfect for parties, easy to make, and bursting with fresh blueberry flavor.
Few things say “homemade dessert” quite like the sweet, tangy burst of blueberry pie, and these mini blueberry pies make enjoying that flavor even easier!
Make these perfect little treats when you’re looking for a dessert that’s adorable and shareable. Each mini pie packs a punch of fresh blueberry flavor, lightly sweetened and balanced with a hint of lemon, all wrapped in a flaky, golden crust.
Not only are these treats easy to make, but they’re also super convenient to serve – no forks or plates required (optional, of course).
Whether you’re hosting a summer gathering, looking for a fun dessert to bring to a potluck, or simply craving a single-serve treat to enjoy with your coffee, these mini blueberry pies fit the bill.
They’re also ideal for anyone who loves the taste of pie but wants to skip the fuss of slicing and serving a whole one.
These mini pies can be baked ahead of time and stored for a few days, making them a great option if you like to plan ahead.
With a prep time of just 30 minutes, these lil’ treats prove that homemade can be both delicious and effortless. So, grab a pint of fresh blueberries and get ready to wow your friends and family with these bite-sized treats!
Get the printable recipe card below:
Mini Blueberry Pies
Equipment
- 1 Muffin pan(s) 12-cup
- Cookie cutter 4" round
Ingredients
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 package refrigerated pie crusts 2 crusts
- 1 egg(s) 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.
