Love blueberries? Look no further than these Blueberry Mini Pies! These little pies are bursting with juicy fresh blueberries and wrapped in a golden crust. This easy recipe is a great way to make individual pies!
Check out my Chocolate Dream Whip Pie and my Strawberry Hand Pies for more delicious pie recipes!
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Mini blueberry hand pies! They are filled with a delicious juicy blueberry pie filling tucked in a flaky pie crust, baked to golden perfection. In just 25-30 minutes, you'll have golden-brown mini pies!
Grab your simple ingredients and get ready to make this mini blueberry pie recipe!
Why You'll Love This Recipe
With a store-bought pie dough, you're saving lots of time and effort while getting the perfect pie crust.
Who doesn't love a mini pie recipe! They're not just adorable, they're also the perfect size, which means you get your own personal little pie!
Ingredients You Need
- Blueberries: Loaded with natural sweetness and add juiciness to every bite.
- Sugar: Balances out the tartness of the blueberries.
- Cornstarch: Thickens up the blueberry filling.
- Egg: Brushed on top of the mini pies, adding a glaze.
- Water: Helps create the egg wash that gives the pies that perfect golden color.
- Ready-to-use pie crust: Store-bought pie crust is a convenient option saves you time and effort, while still delivering a flaky, buttery crust.
Step By Step Photos
Combine blueberries with sugar.
Until evenly coated.
Roll out prepared pie crust.
Use a round cutter and cut into circles.
Place them onto the baking sheet.
Add blueberry filling, pinch together.
Make egg wash.
Brush along the top of the dough.
How To Make Blueberry Mini Pies From Scratch
Step 1. Prepare blueberry filling: In a medium bowl, combine blueberries, sugar, and cornstarch. Set aside.
Step 2. Roll out the pie crust: On a lightly floured surface, use a rolling pin to roll out one disc of pie dough. Use a biscuit cutter or a circle cookie cutter to cut out circles (about 6 inches in diameter) for the mini pie crust.
Step 3. Assemble the mini pies: Place a spoonful of the blueberry filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching to seal.
Step 4. Make egg wash: Whisk together the egg and water to create an egg wash.
Step 5. Brush and sprinkle: Using a pastry brush, brush the top of each mini pie with the egg wash. Sprinkle sugar on top of each pie for a sweet finish.
Step 6. Bake: Place the mini pies on a parchment paper lined baking sheet. Bake in a preheated oven at 375 °F for 25-30 minutes, or until golden brown.
Step 7. Cool and serve: Allow the mini pies to cool for about 5 minutes before removing from the pan. Serve warm and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Fresh or frozen blueberries work. If you're using frozen blueberries, there's no need to thaw them beforehand.
- To avoid a soggy bottom crust, you can sprinkle a little flour or ground nuts (like almonds or walnuts) on the pie crust before adding the juicy blueberry filling.
- When folding the edges of the pie crust over the blueberries, be gentle to avoid any tears or cracks.
- Add a burst of citrusy flavor by incorporating some lemon zest or a splash of lemon juice into the blueberry filling.
- Create a crunchy and sweet pecan streusel topping by mixing chopped pecans, brown sugar, and a bit of butter. Sprinkle it over the blueberry filling before baking.
Frequently Asked Questions About Blueberry Mini Pies
Yes! Feel free to experiment with other types of berries like strawberries, raspberries, blackberries, or even a mix of berries.
Absolutely! Feel free to add spices like ground cinnamon or a pinch of nutmeg to the blueberry filling for extra flavor.
If you prefer mini pies with a top crust, you can cut out additional circles of pie crust and cover the blueberry filling, sealing the edges with a fork or your fingers.
Yes, for short periods, usually 1-2 days. Store them in an airtight container in a cool, dry place.
For the best results, if you plan to keep them longer, refrigerate in an airtight container for up to 3-4 days. They can be enjoyed cold or reheated.
Allow them to cool completely, wrap individually, and freeze. Use within 2-3 months. Thaw in the refrigerator before reheating.
Absolutely. The best way is to flash freeze them individually on a baking sheet, then transfer to a freezer bag. Freeze for up to 2-3 months. Bake directly from frozen, adjusting the time.
More Pie Recipes You Might Enjoy
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Blueberry Mini Pies
Ingredients
- 2 cups blueberries
- ⅓ cup granulated sugar, plus 1 tablespoon
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- 1 ready-to-use pie crust
Instructions
- Preheat the oven to 375°F.
- Combine blueberries, ⅓ cup sugar and cornstarch in a bowl; set aside.
- Roll out prepared pie crust and use a round cutter or small dish to cut out 6-inch circles.
- Place blueberry mixture into the center of each pie crust circle. Fold the rim of the dough around the blueberries and pinch the folds together.
- Combine egg wash by mixing the egg and water together. Brush along the top of the dough. Sprinkle remaining sugar on top.
- Place pies on a parchment covered baking sheet. Bake for 25-30 minutes or until crust is golden brown.
- Allow pies to cool for 5 minutes before removing from pan.
Notes
- Fresh or frozen blueberries work. If you're using frozen blueberries, there's no need to thaw them beforehand.
- To avoid a soggy bottom crust, you can sprinkle a little flour or ground nuts (like almonds or walnuts) on the pie crust before adding the juicy blueberry filling.
- When folding the edges of the pie crust over the blueberries, be gentle to avoid any tears or cracks.
- Add a burst of citrusy flavor by incorporating some lemon zest or a splash of lemon juice into the blueberry filling.
- Create a crunchy and sweet pecan streusel topping by mixing chopped pecans, brown sugar, and a bit of butter. Sprinkle it over the blueberry filling before baking.
- Storing: refrigerate in an airtight container for up to 3-4 days. They can be enjoyed cold or reheated.
- Freezing: Allow the pies to cool completely, wrap individually, and freeze. Use within 2-3 months. Thaw in the refrigerator before reheating.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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