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Mini Blueberry Pies Recipe

Mini Blueberry Pies

iamwinfred
These mini blueberry pies turn 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 without waiting for a big one to cool before you can slice it.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 260 kcal

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

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

For the Filling

  • 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

For the Egg Wash and Topping

  • 1 large egg beaten, for the egg wash
  • 1 tablespoon coarse sanding sugar to 2 tablespoons, for sprinkling on top

Instructions
 

  • 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.

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.

Nutrition

Serving: 1mini pieCalories: 260kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 80mgFiber: 1gSugar: 13gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword blueberry pie recipe, individual pies, mini blueberry pies, mini fruit pies, muffin tin pies
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