Mini Pie Recipe: How To Make Personal Blueberry Pies

This post is about a mini pie recipe.

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There’s just something so sweet about a mini pie! It might be the perfect portion size or the lattice crust, whatever it is, I’m obsessed. They're the perfect little dessert for hosting or to stock up on for weeknight desserts.

These mini blueberry pies are not only delicious, but they’re so incredibly easy to make. They bake in a muffin tin, require a couple ingredients, and look as good as they taste. Plus, they’re customizable—so if you’re in the mood for something other than blueberries, I’ve got you covered!

This post is about a mini pie recipe.

Why You'll Love This Mini Pie Recipe:

Easy To Make -

This recipe uses pre-made pie crust, so it's super easy to make!

Great For Hosting -

These mini pies are easy to prep ahead of guests' arrival & they look beautiful on a dessert table!

Customizable -

Mix up your mini pies by making them with blueberries, cherries, & more! Recipe adjustments are listed below.

Leftover-Friendly -

You can store these mini pies in the fridge for a few days & simply pop them in the micro or over for a warm-up! (P.S. they're great cold too!)

Ingredients:

• 2 cups - Fresh blueberries
• 1/2 cup - Granulated sugar
• 1 tbsp - Cornstarch
• 1 tsp - Lemon zest
• 1 tbsp - Lemon juice
• 1 - Pre-made pie crust (or homemade if you want!)
• 1 - Egg
• 1 tbsp - Turbinado sugar (for topping!)

Looking for something else?

Mini Blueberry Pie Recipe:

1. Preheat your oven to 375°F. Grease a muffin tin for easy removal.

2. Prepare the filling: In a mixing bowl combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Stir until the berries are evenly coated.

3. Cut out the crusts: Lightly dust your surface with flour, and roll out your dough. It should be about 1/2 inch thick. Cut out 12 "pie bottoms" using a circle cutter or glass rim.

4. Press your pie crusts into your muffin tin, making sure to cover the bottom and sides.

5. Fill each muffin tin with the blueberry mixture.

6. Make your lattice top: Press the remaining pie crust into a lattice mold and then weave the strips over the top of your mini pie. If you don't have a lattice mold, you can cut strips to weave using a pizza cutter.

7. Apply egg wash to the tops of your pies. Optional: lightly dust turbinado sugar for a sugary and crunchy top.)

8. Bake for 20-25 minutes, keeping a close eye on the pies. All ovens are different. The pies are done when the top is golden brown, the filling is lightly bubbling, and the inside is hot.

9. Let the mini blueberry pies cool before serving. The filling will set as it cools and the pies will be easier to remove without crumbling.

(We love to make blueberry mini pies whenever we have lobster rolls for dinner!)

Using Different Fruits In The Mini Pie Recipe

Mini Cherry Pies:

Make sure to use pitted cherries! Simply swap them out for blueberries & increase your cornstarch to 1.5 tbsp. Consider adding 1/2 tsp of almond or vanilla extract for extra flavor!

Mini Apple Pies:

Sub in chopped apples & increase your cornstarch to 1.5 tbsp. Adding 1/2 tsp of cinnamon enhances the flavor even more!

Mini Berry Pies:

If you prefer a mixed berry flavor you can simply mix blueberries, raspberries, and blackberries in this recipe. All other ingredients remain the same.

Tips & Tricks For Mini Pies:

Chill your dough - If your dough is getting too soft, just pop it in the fridge for 10 minutes before baking.

Don't skip cornstarch - The cornstarch thickens the pies & holds your filling together! It's essential.

Use a lattice mold - If you like the look of a lattice top, but don't want the hassle of hand-making them use a lattice mold!

Let your pies cool - Allow your pies to cool before removing them. This will prevent them from crumbling & allow the filling to set properly.

Move your pies to a lower rack - If you're noticing the tops of your pies browning too quickly, move your muffin tin to a lower rack to all them to cook longer without burning the top.

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