Mini Blueberry Pies are the perfect dessert to celebrate summer. Pie season lasts from summer through spring…okay that’s all year! But berry pies are special to summer and really make me feel like you’re taking a bite of the season. And these are so fun and tiny and perfect for an event where you would be able to do individual pies for all the guests. Or great for a pie bar or buffet. You can pair it with these mini strawberry pies!
I loved added little cut-out flowers of pie dough on top, but you could do tiny lattice or small circle tops of dough. It’s completely up to you! Then just add on the egg wash and coarse sugar before baking. These will be a show stopper for any event or dinner.
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Why this Recipe is a Winner
This recipe works so well because I use my own homemade pie crust recipe that is so easy to make and quick. It’s not super complicated and can be made in your stand mixer. The whole recipe takes less than 30 minutes to make. Then you pop them into the oven and let them do their thing.
This makes 24 mini pies using a mini muffin/cupcake pan. You can use a regular cupcake/muffin tin for about 12 small pies. But these were mini, super tiny ones that I thought would be fun, bite-size, and great for events. Only a few blueberries fit into these little guys, but they are packed with flavor. And if you enjoy these you could also try my mini strawberry pies.
I always suggest using exactly what a recipe calls for, especially when baking. Baking is a science and switching out ingredients can cause big issues in the recipe. If you’re looking for gluten-free, dairy-free, etc. it would be best to find a different blog with that type of recipe.
I am someone with a LOT of dietary restrictions and I can tell you, making substitutions on your own isn’t your best option. You are of course, more than welcome to try it. But this is a word of warning that it won’t turn out as intended if you don’t use the right ingredients.
- Blueberries: You can use fresh blueberries or frozen blueberries in this recipe. If you use frozen, let them thaw naturally for a few hours before making the pie. Also, your berries could be on their last leg if using fresh ones. You can also swap out the blueberries for other brambleberries like strawberries, blackberries, raspberries, etc.
- Sugar: For this recipe, I recommend using granulated sugar, but you can also use raw or organic sugar.
- Spices: If you aren’t a fan of cinnamon, ginger, or nutmeg you can omit one or all, however, you’ll be missing out on the extra flavor in the pies. But they can be removed. You can add a little extra lemon zest if you don’t add the spices.
- Pie dough: I list my homemade pie crust in the recipe, but you are more than welcome to try another recipe or even store-bought, but I personally find this recipe to be the most simple to make and use.
Pie Crust Designs
You can make so many different types of designs for these mini pies. However, they are quite small, so coming up with some different ideas for pie tops would be very helpful. Here are a few options below!
- Lattice top: You could do a full lattice top across the top of the pies. However, they are so small that you might need to cut the dough with a paring knife or something similar because a pastry cutter will make too large of pieces.
- Whole crust: You can do a full two-crust or whole crust, you just place a small hole on the top of the dough. This can be challenging as it’s a tiny pie and connecting all the edges of the bottom of the pie to the top edges.
- Cutouts: This is my favorite option for mini pies this small. You can use any fondant cutter or cookie cutters to cut out shapes that are roughly the size of the top of the muffin/cupcake pan wells. These can simply be placed on top of the blueberries and make a great topping.
Then, to dress them up more after they bake, you can add powdered sugar and then plate them to make them beautiful. I like to use a nice platter or cake stand. Decorate with some extra blueberries, some edible flowers, etc.
The blueberry filling can be made with fresh, frozen, or even blueberries that are on their last leg. You simply: 1) Toss them with a little sugar, lemon juice, and spices. 2) Roll out the dough and cut it into little circles.
3) Line the muffin tin with pie dough and cut out some small shapes for the top. 4) Then just place a few blueberries into the muffin tin wells, top with more dough, brush with egg wash, and place into the oven. And voila, you’ll have perfect little pies! It’s just such an easy and delicious recipe.
Yes, you can. You can thaw them a bit beforehand so they aren’t too frozen beforehand so that they bake up at the same rate as your crust. To get them to thaw the best, you can place them in the fridge for a few hours or overnight. This helps to make sure they don’t get too soggy.
Blueberries! You don’t want to use a jam, but instead fresh or frozen blueberries. Then coat it in sugar, spices, and a little lemon juice. Some people add in flour or cornstarch to make it thicker when the juices start to bake out. However, I personally like the taste and consistency of it without those additives.
This is called docking. And it’s only needed when you are blind baking a pie. You do not need to poke holes in the bottom of a filled pie that you are making for something like a berry pie. You can just place the dough in the tin, fill with the filling, and top with more dough. Then bake it off and remove it from the tin to serve.
There are a few ways to make sure that you keep from boiling over and ending up with pie filling all over the bottom of your oven. 1) You want to not overfill the pie crust, make sure you leave a little room at the top. Don’t have the filling going far over the top edge of the crust. 2) I always suggest placing a baking sheet directly under the tin or dish you’re using to bake your pie or on the shelf below it. This helps in case the pie filling boils over, it will catch the liquid and keep it from creating a terrible mess and smell. Just remove and wash at the end.
Yes! 100% worth it and this homemade pie crust recipe only takes less than 15 minutes to make. It may seem simpler to buy the grocery store pie dough, but it almost always ends up being more difficult to use. So instead of wasting time on the store-bought, just start off making this instead.
Pie Recipes to Try
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
- Stand Mixer
- Mini muffin/cupcake tin
- 2 pie dough*
- ⅓ lb blueberries
- 2.5 Tablespoons granulated sugar
- 1.5 Tablespoons lemon juice about ½ small lemon
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 egg
- 1 Tablespoon water
- coarse sugar a few pinches
- Ice cream
- Powdered sugar
- Preheat the oven to 350° F.
- Make pie dough and chill as needed.
- In a bowl mix all the blueberry filling ingredients. Toss until all the spices are coating the blueberries.
- Take the dough and roll it out onto a lightly floured surface. Take a cookie or biscuit cutter**. Cut out 24 circles and place them into the mini muffin/cupcake tin.
- Add a few blueberries into each well with the pie dough.
- Take the remaining dough, roll it out, and cut shapes into the dough with a cookie or fondant cutter. Place them on top of the blueberries.*** Brush on egg wash and if you want, sprinkle a few pinches of coarse sugar.
- Cover with foil and place the muffin/cupcake tin into the oven and bake for 20 minutes.**** Remove the foil and bake for another 25-30 minutes until cooked.
- Remove from the oven and cool. You can add powdered sugar on top and serve with ice cream. Serve and enjoy.
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.