These mini blueberry pies are packed with juicy blueberries and a sweet filling. Each one has the perfect pie crust with a lattice design that is always a real crowd-pleaser. Mini pies like these are the perfect size for individual portions, are easy to make, use simple ingredients, and are the best way to use up extra blueberries.
During the summer, we make this mini pie recipe all of the time! It’s light and refreshing, plus we don’t want our fresh blueberries to go to waste. We also love making blueberry French toast casserole, blueberry lemon bread, and puff pastries. There’s just something about those flavors that mix well with the warmer season.
Fruit hand pies are really simple and easy to serve if you have a crowd. Plus, by swapping the flavors, there are a ton of options to choose from such as apple, peach, raspberry, and even turtle! If you want something easier than those, go with a strawberry cheesecake dump cake, lemon pineapple, or lemon cream cheese. Those are perfect for parties and you don’t even have to worry about them being pretty!
What do I Need for this Recipe?
- blueberries – we are using fresh blueberries.
- sugar – adds sweetness to the blueberry filling.
- corn starch – acts as a thickening agent during the baking process.
- ground cinnamon and allspice – adds a ton of flavor.
- lemon juice and lemon zest – lemon pairs well with blueberries and adds just a hint of citrus.
- refrigerated store-bought pie crust – if you were to use a frozen crust it would need to thaw completely in the refrigerator first.
- egg and cold water – we are going to mix these together to make an egg wash to brush the tops of the small pies to give them that perfect golden brown crust.
Coarse sugar for decorating, vanilla ice cream for serving
- Muffin tin
- Pastry brush – for the egg wash
- Biscuit cutter or circle cookie cutter – if you don’t have a cutter you can use the rim of a glass.
- Sharp knife or pizza cutter – to make the lattice top.
Variations and Substitutions:
- Use your favorite fruit – swap the blueberries out to make different fruit pies.
- Crumb topping – if you would rather not have a flaky pie crust, use the recipe for my streusel crumb topping that I use on my mini blueberry cheesecake instead.
- Homemade pie crust – just remember it needs to be thin (use a rolling pin to get the right thickness). If you have one in the freezer, allow it to thaw first before cutting.
- Store-bought filling – we love using fresh ingredients, but you can also use blueberry pie filling from the store, or any other flavor for that matter.
PREP: Rinse the blueberries and place them in a medium bowl. Preheat the oven to 375 degrees. Set the pie crusts out to come to room temperature.
Step 1: Add the dry ingredients to the blueberries, including the lemon juice and a little bit of lemon zest, and stir.
Step 2: Unroll the crust and cut 4-inch dough circles out with a circle cutter. Gather the scraps, re-rolls, and cut out additional circles. You will need 12 total.
Step 3: Press the pie dough into the greased muffin cups. Add the filling to the pie shells so they are evenly divided.
Step 4: Unroll the last crust and cut strips of dough into ¼-3/8″ using a pizza cutter.
Pro Tip: If you have extra dry ingredients, sprinkle them over all 12 pies.
Step 5: Use the strips to make a lattice pattern. Press the edges down against the bottom of the crust to seal. Trim the excess dough or press the top edge of the crust to close each pie.
Step 6: In a small bowl, whisk together the water and egg. Brush the tops of the tiny pies, then sprinkle coarse sugar.
Step 7: Bake for 20-25 minutes. If the top of the pies gets too dark while baking, cover them with aluminum foil. Remove once the blueberry mixture is bubbling through the top of each pie.
SERVE: Allow them to cool slightly before serving. For the ultimate sweet treats, serve with a scoop of vanilla ice cream!
- Avoid making the crusts too thin. They need to be the same thickness as when you opened the package to be able to hold the filling of the little pies. If they are too thin, you may break them when taking them out of the muffin tin.
- The top crust doesn’t have to be a lattice pattern. You can cut simple round tops with slits in them. Then just seal the edges of the pie.
- While the filling ingredients may look too dry, as the berries bake and release their juices, they will cook down to a delicious filling. Plus, this omits the steps of cooking a hot filling on the stovetop.
Did you know blueberries were originally called star-fruits because of the blossom shape at the end of the berries?
Keep leftovers covered with plastic wrap on the counter for the first 24 hours. Then store in the refrigerator for up to 3 days in plastic wrap or an airtight container.
Yes, but you will need them to thaw completely before using them and drain as much excess liquid off as possible. You do not want to end up with runny pies!
Mini Blueberry Pies
- 4 cups fresh blueberries
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3 rolls of refrigerated pie crust 3 single crusts
- 1 large egg
- 1 tablespoon water
- Coarse sugar for decorating optional
- Preheat oven to 375°F.
- Rinse blueberries and place in a medium mixing bowl.
- Add sugar, cornstarch, cinnamon, allspice, lemon juice and lemon zest to the blueberries and stir. Set aside.
- Remove pie crusts from the refrigerator and set out at room temperature for 10-15 minutes. Unroll the crust and use a bowl or biscuit cutter (4-inch round) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles. You will need 12 total (about 2 crusts).
- Press dough into each cup of a well-greased muffin tin.
- Divide blueberry pie filling between each muffin tin cavity. There may be a lot of extra dry sugar/cornstarch/spice mixture – sprinkle that over the blueberries, divided evenly between the 12 cups.
- Unroll a final crust and slice ¼-⅜” strips using a pizza wheel or wavy dough wheel.
- Create a lattice pattern with pieces of the strips over the top of each mini pie. Press the edges down against the bottom crust to seal. Trim the excess dough and/or press it around the top edge of the pie to enclose each pie.
- Whisk the egg and 1 tablespoon of water to make an egg wash. Brush each pie crust with the egg wash and sprinkle with decorator sugar (coarse sugar).
- Bake for 20-25 minutes, covering the tops of the pies with aluminum foil if crusts get too dark. Remove from oven once the filling is bubbling up through the lattice crust.
- Do not roll the crusts too thin. They need to be the thickness that they come in the package to support the mini pie. If you roll the crusts thinner, you might have difficulty removing the pies from the muffin tin and the crusts may break open.
- You can also cut simple round tops for the mini pies. Place them over the filled pies, cutting a slit in the top for venting, and press the edges to seal the top crust to the bottom crust.
- Because the raw blueberries are not especially juicy when making the pie filling, the filling is a blend of dry ingredients. Don’t worry, once the blueberries heat up during baking, the sugar and blueberry juice will blend with the cornstarch and spices and cook down into a delicious pie filling.