If you love blueberry pie, then this is one recipe that you won’t want to miss because it’s one of the easiest and most adaptable pie recipes you’ll ever come across. It will teach you how to make no-hassle mini blueberry pies with buttery pie crust tops that are simply to die for.
How to Make Mini Blueberry Pies
You’ll be making both the buttery pie crust tops and the scrumptious blueberry filling from scratch with this recipe:
- Begin preparing the crust. Add the all-purpose flour, sugar and a pinch of salt to a food processor and pulse a few times to combine.
- Add the butter. Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
- Add the water. WIth the motor still running, pour the iced water and pulse a few times until the dough begins to form into large clumps.
- Knead the dough. Turn out the dough onto a floured surface and gently knead until it comes together.
- Form the dough into a disk. Flatten the dough into a disk.
- Refrigerate the disk. Wrap the disk with plastic wrap and refrigerate for a minimum of 2 hours.
- Prepare the blueberry filling. Add either fresh or frozen blueberries, sugar, flour, lemon zest and cornstarch to a bowl and stir to combine.
- Set aside. Set the blueberry filling aside for now.
- Preheat the oven. Preheat your oven to 375℉.
- Prepare the muffin pan. Lightly grease a muffin pan.
- Cut circles out of the dough. Use a lightly floured surface to roll out the chilled disk until it’s about ¼ inch thick. Use a 4 inch biscuit cutter to cut circles out of the dough. Re-roll any leftover scraps so that you can make more circles.
- Add to the muffin pan. Press each circle into a muffin tin.
- Add the blueberry filling. Divide the blueberry filling between the pies.
- Dot with butter. Dot the blueberries with butter.
- Roll out the remaining dough. Use a lightly floured surface to roll out the remaining dough until it’s about ⅛ inch thick.
- Cut stars out of the dough. Use a star cookie cutter to cut stars out of the dough.
- Add to the pies. Press the stars on top of the pies.
- Brush. Brush the pies with a lightly beaten egg.
- Bake. Bake the blueberry pies in the preheated oven for 30 to 35 minutes (or until golden).
- Cool. Allow the pies to cool slightly.
- Serve. Serve the mini blueberry pies once they have cooled slightly.
(Also try: Make-Ahead Blueberry Pie Filling)
Mini Fruit Pie Alternatives
Do you prefer a different kind of pie besides blueberry pie? No worries because this recipe is super easy to modify so that you can use different kinds of fruit. Here are some of our top suggestions for mini fruit pie ideas:
- Apple mini pies
- Cherry mini pies
- Key lime mini pies
- Pumpkin mini pies
- Lemon meringue mini pies
- Peach mini pies
- Rhubard Strawberry mini pies
- Raspberry mini pies
How to Store Mini Blueberry Pies in the Freezer
While you can store your mini blueberry pies in the fridge for up to 4 to 5 days, you can also freeze them to extend their shelf life even longer. You’ll first need to allow the mini pies to cool completely before transferring them into a freezer-safe airtight container.
You’ll be able to freeze these mini pies for up to 3 months.
(Learn more: How to Freeze Everything to Stay Fresh, Longer)
No-Hassle Mini Blueberry Pies with Buttery Pie Crust Tops
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 1x
For the crust:
- 2 cups all-purpose flour
- 1 tbsp sugar
- pinch of salt
- 7 oz cold butter, cut into ½ inch cubes
- 4 tbsp cold water or as needed
For the filling:
- 2 cups blueberries, fresh or frozen
- 1 tbsp flour
- 1 tsp cornstarch
- 3 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp unsalted butter
- 1 egg, lightly beaten
- To make the crust, add flour, salt and sugar to a food processor and pulse a few times to combine.
- Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
- With the motor running, pour iced water and pulse a few times until the dough just forms into large clumps.
- Turn out the dough onto a floured surface and gently knead until it comes together.
- Flatten the dough into disk.
- Wrap disc with plastic wrap and refrigerate for at least 2 hours.
- Add the blueberries, sugar, flour, lemon zest and cornstarch to a bowl and stir to combine.
- Set aside.
- Preheat oven to 375ºF.
- Lightly grease a muffin pan.
- On a lightly-floured surface, roll out disk until it is 1/4 inch-thick.
- Use a 4-inch biscuit cutter to cut out circles of dough.
- Re-roll any scraps to make more circles.
- Press each circle into a muffin tin.
- Divide the blueberry filling between the pies.
- Dot the blueberries with butter.
- On a lightly-floured surface, roll out the remanning dough until it is 1/8 inch-thick.
- Use a star cookie cutter to cut out stars of dough.
- Press the stars on top of the pies.
- Brush the stars with beaten egg.
- Bake in preheated oven for 30-35 minutes or until golden.