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There’s something truly special about having your very own little pie. These Mini Blueberry Pies are bursting with sweet, juicy blueberries wrapped in flaky, golden pastry. They’re adorable, fun to make, and even more fun to eat. Each bite brings that perfect combination of buttery crust and vibrant fruit, making them a favorite for picnics, holiday gatherings, or just treating yourself on a cozy afternoon.

Mini Blueberry Pies

These Mini Blueberry Pies are a charming dessert featuring juicy blueberries tucked into flaky pastry shells, perfectly sized for individual servings at any gathering.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 pre-made or homemade pie crusts
  • 1 and ½ cups fresh or frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon flour or cornstarch
  • ½ teaspoon ground cinnamon optional
  • 1 tablespoon lemon juice
  • 1 egg for egg wash
  • Extra sugar for sprinkling

Equipment

  • Mixing Bowl
  • Muffin tin
  • Rolling Pin
  • Pastry cutter or knife
  • Spoon

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and lightly grease the cups of a muffin tin.
  2. Combine the blueberries, granulated sugar, flour or cornstarch, cinnamon, and lemon juice in a mixing bowl and toss gently.
  3. Roll out the pie crust on a lightly floured surface until it is even.
  4. Cut circles from the dough that are large enough to fit into the muffin cups with a slight overhang.
  5. Place one dough circle into each muffin cup and press it gently against the bottom and sides.
  6. Fill each dough-lined cup with one to two spoonfuls of the blueberry mixture.
  7. Use the remaining dough to cut out smaller circles or thin strips to create lids or lattice patterns for the pies.
  8. Place the dough lids or strips over the filling and press the edges to seal them to the bottom crust.
  9. Beat the egg in a small bowl and brush it lightly over the top of each mini pie.
  10. Sprinkle a small amount of sugar over the egg-washed tops for extra crunch and sweetness.
  11. Bake the pies for 18 to 22 minutes until the crust is golden brown and the blueberry filling is bubbly.
  12. Allow the pies to cool in the muffin tin for at least 10 minutes before carefully removing them.

Notes

Toss the berries with the thickener before adding them to the crust to prevent the juices from creating a soggy bottom.
Chilling your dough before rolling it out will make it much easier to handle and result in a flakier finished crust.
Avoid overfilling the cups to prevent the fruit filling from bubbling over the sides and sticking to the pan.
Brushing the crust with an egg wash is the best way to achieve a professional golden-brown finish.
These pies can be stored at room temperature in an airtight container for up to two days.