This mini blueberry pies recipe turns a classic summer dessert into individual, hand-held treats baked right in a muffin tin.
Each little pie has a buttery, flaky crust wrapped around a jammy blueberry filling with just the right amount of tang from fresh lemon.
They bake up in under 20 minutes, so you get all the charm of a full-sized blueberry pie recipe without waiting for a big one to cool before you can slice it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 12 mini pies |
| Difficulty Level | Easy |
Why You’ll Love This Mini Blueberry Pies Recipe
These little pies give you all the flavor of a classic blueberry pie in a fraction of the baking time.
The muffin tin does most of the shaping work for you, so there is no need to fuss over crimping one giant crust.
They are also naturally portioned, which makes them perfect for parties, lunchboxes, or a weeknight treat when you do not want a whole pie sitting on the counter.
Another favorite: Mini Pecan Pies Recipe if you want to keep the mini pie theme going for a holiday dessert table.
- Ready in about 50 minutes from start to finish
- Individually portioned, so no slicing or serving spoons needed
- Made with a simple, from-scratch buttery pie crust
- Fresh or frozen blueberries both work well
- Freezer friendly, so you can bake a batch ahead of time
- A lattice top gives them a bakery-style finish with minimal effort
Ingredients
You only need a handful of pantry staples plus fresh blueberries to pull this recipe together.
The crust comes together the same way as a traditional pie dough, and the filling is simply blueberries cooked down with sugar, cornstarch, and lemon.
Read Also: Blueberry Galette Recipe
- All-purpose flour – 2 1/2 cups, for the pie dough
- Salt – 1 teaspoon for the dough, plus a pinch for the filling
- Granulated sugar – 1 tablespoon for the dough and 1/2 cup for the filling
- Unsalted butter, cold and cubed – 1 cup for the dough, plus 2 tablespoons cut into small pieces for the filling
- Ice water – 6 to 8 tablespoons, to bring the dough together
- Fresh blueberries – 3 cups, or frozen and thawed
- Cornstarch – 2 tablespoons, to thicken the filling
- Fresh lemon juice – 1 tablespoon
- Lemon zest – 1 teaspoon
- Ground cinnamon – 1/4 teaspoon, optional
- Egg – 1 large, beaten, for the egg wash
- Coarse sanding sugar – 1 to 2 tablespoons, for sprinkling on top
Kitchen Equipment Needed
Nothing fancy is required for this recipe, and most of these tools are things you likely already have in your kitchen.
A muffin tin does the heavy lifting here, and I highly recommend trying a lattice pie crust style top for that classic homemade look.
- 12-cup muffin tin
- Rolling pin
- Pastry cutter or two forks
- Mixing bowls, one large and one medium
- Round cookie cutter set, for cutting the crust circles and lattice strips
- Pastry brush, for the egg wash
- Microplane zester, for the lemon zest
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this recipe, based on what has actually made a difference in my own kitchen.
Another favorite: Flaky Pie Crust Recipe if you want more detail on getting that perfect buttery texture.
1. USA Pan Nonstick Muffin Pan
This is the muffin tin I reach for every time I make mini pies, since the nonstick coating means the crusts release cleanly without sticking or tearing.
The heavier gauge steel also bakes more evenly than thinner pans, so the crusts brown at the same rate all the way around.
2. Fat Daddio’s Anodized Aluminum Mini Pie Pans
If you want a more traditional mini pie shape instead of the muffin tin method, these individual pans give each pie straight sides and a proper pie silhouette.
They conduct heat well, so the bottom crust bakes through instead of turning soggy.
3. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand can be tricky if your kitchen runs warm, and this pastry blender makes quick work of it before the butter has a chance to melt.
A flaky crust depends on keeping those butter pieces cold and intact, and this tool helps you get there fast.
4. King Arthur Unbleached Pastry Flour
Pastry flour has a lower protein content than all-purpose flour, which gives you a more tender, less chewy crust.
I switched to this brand a few years ago and noticed my pie crusts came out noticeably flakier right away.
Step-by-Step Instructions: How to Make Mini Blueberry Pies
Follow these steps in order and you will have a batch of golden, bubbling mini blueberry pies ready to cool on the counter.
Read Also: Butter Pie Crust Recipe
1. Make the Pie Dough
- In a large mixing bowl, whisk together the flour, 1 teaspoon of salt, and 1 tablespoon of sugar until well combined.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible.
- Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition.
- Stop adding water as soon as the dough starts to come together and holds when pressed between your fingers.
2. Chill the Dough
- Turn the dough out onto a lightly floured surface and gently shape it into two flat discs.
- Wrap each disc tightly in plastic wrap.
- Refrigerate the dough for at least 30 minutes, and up to 2 days, so the butter firms back up before rolling.
- Chilled dough is much easier to roll out and holds its shape better in the oven.
3. Make the Blueberry Filling
- While the dough chills, combine the blueberries, 1/2 cup of sugar, cornstarch, lemon juice, lemon zest, cinnamon if using, and a pinch of salt in a medium bowl.
- Stir gently to coat the berries evenly, being careful not to crush them.
- Let the mixture sit for about 10 minutes so the sugar and cornstarch start to draw out some juice from the berries.
- Set the filling aside until you are ready to fill the crusts.
4. Roll and Cut the Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly grease the cups of your muffin tin.
- On a floured surface, roll out one disc of chilled dough to about 1/8 inch thick.
- Using a large round cutter, about 4 inches across, cut out 12 circles, re-rolling scraps as needed.
- Roll out the second disc of dough and cut it into thin strips for the lattice tops, or use a smaller cutter for simple circle toppers instead.
5. Assemble the Mini Pies in the Muffin Tin
- Press each dough circle into a cup of the prepared muffin tin, gently pushing it into the bottom and up the sides.
- Leave a small overhang of dough around the top edge of each cup.
- Spoon the blueberry filling evenly into each crust, filling them about three-quarters full.
- Dot the top of each filled pie with a small piece of the reserved 2 tablespoons of butter.
6. Add the Lattice Tops
- Lay strips of dough across the top of each pie in a simple woven lattice pattern, or place a single circle of dough on top and cut a few small slits for steam to escape.
- Trim any excess dough hanging over the edge of the muffin cup.
- Gently press the edges of the top and bottom crust together to seal.
7. Egg Wash and Sugar
- Brush the top of each pie lightly with the beaten egg.
- Sprinkle each pie with a pinch of coarse sanding sugar for a bit of sparkle and crunch.
8. Bake the Mini Pies
- Place the muffin tin on the middle rack of the preheated oven.
- Bake for 18 to 20 minutes, or until the crusts are deep golden brown and the filling is bubbling.
- If the tops brown too quickly, loosely tent the pan with foil for the last few minutes of baking.
9. Cool and Release from the Tin
- Let the pies cool in the muffin tin for at least 15 minutes so the filling has time to set.
- Run a thin knife around the edge of each pie to loosen it, then carefully lift the pies out.
- Allow the pies to cool a bit longer on a wire rack before serving.
Tips for The Best Mini Blueberry Pies
A few small details make a big difference between an average mini pie and a truly great one.
Keeping your ingredients cold and not overworking the dough will always give you the flakiest results.
I picked up several of these tricks while working out my Blueberry Crumble Pie Recipe, and they translate perfectly to the mini version.
- Keep the butter and water as cold as possible, since warm butter leads to a tough, greasy crust
- Do not skip the chilling step, since it prevents the dough from shrinking as it bakes
- If using frozen blueberries, do not thaw them fully before mixing with the sugar and cornstarch, or the filling can turn watery
- Place the muffin tin on a rimmed baking sheet to catch any filling that bubbles over
- Let the pies rest fully before removing them from the tin, or the filling can spill out
- For extra shine, brush the crust with egg wash a second time right before baking
Serving Suggestions
These mini pies are delicious on their own, but a few simple additions turn them into a real dessert spread.
A scoop of vanilla ice cream melting over a warm pie is hard to beat, especially right out of the oven.
Another favorite: Berry Pavlova if you want to build out a full berry-themed dessert table.
- Top warm pies with a scoop of vanilla ice cream
- Add a dollop of lightly sweetened whipped cream
- Drizzle with a little extra lemon glaze for more tang
- Serve alongside a cheese board for a sweet and savory spread
- Pack a couple in a lunchbox or picnic basket, since they travel well
Variations of Mini Blueberry Pies
Once you have the basic method down, this recipe is easy to switch up depending on what you have on hand or what you are craving.
The crust and technique stay the same no matter which filling you choose.
Read Also: Sugar Free Blueberry Pie Recipe
- Mixed berry: swap half the blueberries for raspberries or blackberries
- Streusel topped: skip the lattice and top with a buttery oat streusel instead
- Lemon blueberry: add an extra teaspoon of lemon zest for a brighter, more citrus-forward filling
- Hand pie style: skip the muffin tin and fold the dough over the filling instead, sealing the edges with a fork
- Mini galette style: skip the muffin tin entirely and fold the edges of a single dough circle around the filling free-form on a baking sheet
Storage and Reheating
These mini pies keep well for several days, which makes them a great make-ahead dessert.
They also freeze nicely, so it is worth doubling the batch if you are already in baking mode.
They hold up just as well as my Peach Hand Pies Recipe, so the same storage approach works for both.
- Store cooled pies in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm
- Freeze baked and cooled pies in a single layer, then transfer to a freezer bag for up to 3 months
- Reheat in a 300 degree Fahrenheit oven for about 10 minutes to re-crisp the crust
- Avoid microwaving if possible, since it can make the crust soggy
Nutritional Facts
These values are estimates for one mini pie and will vary slightly depending on the exact ingredients and portion sizes used.
Another favorite: Blueberry Breakfast Muffins Recipe if you are looking for a lighter blueberry option for mornings.
- Calories: approximately 260 per pie
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Sugar: 13g
- Fiber: 1g
- Protein: 3g
- Sodium: 190mg
Health Benefits of Key Ingredients
While these are still a dessert, a few of the ingredients bring some genuine nutritional upside along with the flavor.
Blueberries in particular are one of the more nutrient-dense fruits you can bake with.
Read Also: Lemon Blueberry Scones Recipe
- Blueberries: rich in antioxidants and a good source of vitamin C and fiber
- Lemon juice and zest: add vitamin C and a boost of fresh flavor without extra sugar
- Butter: provides fat-soluble vitamins A and D in moderate amounts
- Cinnamon: contains natural antioxidant compounds and a warm flavor with no added sugar
- Eggs: contribute protein and choline, mostly from the egg wash used on the crust
FAQs About Mini Blueberry Pies
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe.
Toss them with the sugar and cornstarch while they are still cold rather than fully thawed, since this helps keep the filling from becoming too watery.
2. Why is my pie crust shrinking in the muffin tin?
Shrinking usually happens when the dough is not chilled long enough before baking.
Make sure to chill the dough for at least 30 minutes, and consider popping the filled tin in the fridge for 10 minutes before it goes in the oven.
3. Can I make the dough and filling ahead of time?
Absolutely, both components can be made a day or two in advance.
Keep the dough wrapped tightly in the refrigerator and store the filling in a covered container until you are ready to assemble.
4. Do I need a muffin tin, or can I use mini pie pans?
A standard muffin tin works great and is what most people already own.
If you have individual mini pie pans, those work too and give the pies a slightly different, more traditional shape.
5. How do I know when the mini pies are fully baked?
Look for a deep golden crust and filling that is visibly bubbling around the edges or through the lattice.
If the top is browning but the filling still looks thin, give the pies a few more minutes and tent with foil if needed.
Another favorite: Mini Key Lime Pies Recipe if you are in the mood for more individually portioned desserts.
Mini Blueberry Pies
Ingredients
- 2 1/2 cups all-purpose flour or pastry flour for a more tender crust
- 1 teaspoon salt for the dough
- 1 tablespoon granulated sugar for the dough
- 1 cup unsalted butter 226g, cold and cubed, for the dough
- 6 tablespoons ice water to 8 tablespoons, to bring the dough together
- 3 cups fresh blueberries or frozen and thawed
- 1/2 cup granulated sugar for the filling
- 2 tablespoons cornstarch to thicken the filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon optional
- salt a pinch for the filling
- 2 tablespoons unsalted butter cut into small pieces, for dotting the filling
- 1 large egg beaten, for the egg wash
- 1 tablespoon coarse sanding sugar to 2 tablespoons, for sprinkling on top
Equipment
- 12-cup muffin tin
- Rolling Pin
- Pastry cutter or two forks
- Mixing bowls one large and one medium
- Round cookie cutter set for cutting crust circles and lattice strips
- Pastry brush for the egg wash
- Microplane zester for the lemon zest
- Wire cooling rack
- Rimmed baking sheet optional, to catch filling that bubbles over
- USA Pan Nonstick Muffin Pan optional
- Fat Daddio’s Anodized Aluminum Mini Pie Pans optional
- OXO Good Grips Pastry Blender optional
- King Arthur Unbleached Pastry Flour optional
Method
- In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing until the dough comes together.
- Turn the dough out onto a floured surface and shape it into two flat discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes, and up to 2 days.
- In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Stir gently to coat. Let the mixture sit for about 10 minutes.
- Preheat the oven to 375°F and grease the cups of a muffin tin. Roll out one disc of chilled dough to about 1/8-inch thick. Cut out 12 circles using a 4-inch round cutter. Roll out the second disc and cut it into thin strips for lattice tops.
- Press each dough circle into a prepared muffin cup, gently pushing it into the bottom and up the sides. Leave a small overhang. Spoon the filling evenly into each crust, filling about three-quarters full. Dot each with a small piece of butter.
- Lay strips of dough across the top of each pie in a lattice pattern, or place a single dough circle on top and cut slits for steam. Trim any excess dough and gently press the edges to seal.
- Brush the top of each pie lightly with the beaten egg and sprinkle with coarse sanding sugar for a bit of sparkle and crunch.
- Place the muffin tin on the middle rack of the preheated oven. Bake for 18 to 20 minutes, until the crusts are deep golden brown and the filling is bubbling. Tent with foil if the tops brown too quickly.
- Let the pies cool in the tin for at least 15 minutes. Run a thin knife around the edge of each pie to loosen it, then carefully lift them out. Cool on a wire rack before serving.
Nutrition
Notes
- Cold ingredients are key: Keep the butter and water as cold as possible—warm butter leads to a tough, greasy crust.
- Don’t skip the chilling step: Chilling the dough prevents it from shrinking as it bakes.
- Using frozen blueberries: If using frozen blueberries, do not thaw them fully before mixing with the sugar and cornstarch, or the filling can turn watery.
- To catch overflow: Place the muffin tin on a rimmed baking sheet to catch any filling that bubbles over.
- Let them rest: Let the pies rest fully before removing them from the tin, or the filling can spill out.
- For extra shine: Brush the crust with egg wash a second time right before baking.
- Storage: Store cooled pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze baked and cooled pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheating: Reheat in a 300°F oven for about 10 minutes to re-crisp the crust. Avoid microwaving if possible, since it can make the crust soggy.
- Make ahead: Both the dough and filling can be made a day or two in advance. Keep the dough wrapped in the refrigerator and store the filling in a covered container.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These mini blueberry pies are the kind of dessert that looks impressive but comes together with pretty straightforward steps.
They are perfect for summer gatherings, holiday dessert tables, or just because you have a carton of blueberries that needs using up.
I would love to hear how yours turn out, so leave a comment below once you give this recipe a try.
Feel free to share a photo here, and pass this recipe along to anyone else who loves a good homemade pie.
Recommended:
- Mini Apple Pies Recipe
- Mini Pumpkin Pies Recipe
- Mini Sweet Potato Pies Recipe
- Blueberry Swirl Cheesecake
- Blueberry Peach Galette Recipe
