These Mini Blueberry Pies are flaky, juicy, fruity, and perfectly poppable-everything you love about pie, just smaller. Perfect for sharing.
Mini Blueberry Pies
Fun fact: this recipe once got me a job offer. Coincidence? I think not. A well-timed pie can do wonders.
These Mini Blueberry Pies are a personal-sized spin on summer's classic dessert-flaky golden crust packed with juicy, bubbling berries, topped with a rich crumble topping and a sweet icing drizzle.
Use frozen berries to enjoy this summery treat any time of year. They're great for sharing… unless you "accidentally" eat all three yourself.
Ingredients
- Single Pie Crust
- Blueberries -- fresh or frozen work well. If using frozen, allow the berries to defrost slightly before baking.
- Sugar
- All-Purpose Flour, divided
- Salt, divided
- Cinnamon, divided
- Almond Extract
- Lemon, juiced
- Egg -- add a splash of water to create an egg wash to achieve a beautiful golden brown crust edge.
- Brown Sugar
- Butter
- Powdered Sugar
See recipe card for quantities.
Instructions
- Preheat oven to 375 degrees F.
- Prepare pie crust, as directed. Divide into 3 equal pieces, roll out, and shape into 6 ½ inch mini pie pans.
- In a large mixing bowl, combine the blueberries, ⅓ cup sugar (or to taste), 3 Tablespoons all-purpose flour, 1 pinch of salt, ⅛ teaspoon cinnamon, and ⅓ teaspoon almond extract, and the juice of 1 lemon. Toss well to combine, then divide evenly between the 3 pie crusts.
- Beat the egg well. Add a splash of cold water and mix well. Use a pastry brush to lightly coat the crust edges.
- In a small bowl, combine ½ cup all-purpose flour, ½ cup packed brown sugar, 1 pinch of salt, and ⅛ teaspoon of cinnamon. Cut the butter into the mixture until the mixture resembles coarse crumbs.
- Sprinkle the topping over the blueberry mixture.
- Cover the edge of each pie with foil and bake for 25 minutes. Remove the foil and bake for 20-25 more minutes or until the crust is golden and the blueberries are bubbly and tender.
- Optional - Allow the pies to cool slightly. In a small bowl, mix powdered sugar with just enough water to make a paste you can drizzle on top of the mini blueberry pies.
Hint: Place a baking sheet on the rack under your pies to catch any spills that could happen to help keep your oven clean.
Substitutions & Variations
- Blackberry Mini Pies - Increase the sugar in the berry filling to ½ cup and the flour to ¼ cup for a delicious blackberry pie
- Gluten-Free Mini Pies - Substitute equal amounts of gluten-free flour for the all-purpose flour for a gluten-free pie.
Storage
Store tightly covered in the refrigerator for 2-3 days.
Top tip
Make sure to fully bake your pies so your crust is crispy and flaky, clear to the bottom.
FAQ
I use flour in this recipe because it's simple. But you can use tapioca or corn starch if you prefer.
I find they both work fine. If I have fresh to use up, then I go that direction. If not, I typically keep frozen blueberries from the patch in the freezer for year-round use in these mini pies. Taste your berry before adding the sugar and adjust as needed. Remember, the crumble adds more sweetness, so err on the side of less sugar.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Blueberry Mini Pies:
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Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Blueberry Mini Pies
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F.
- Prepare pie crust, as directed. Divide into 3 equal pieces, roll out, and shape into 6 ½ inch mini pie pans.
- In a large mixing bowl, combine the blueberries, ⅓ cup sugar (or to taste), 3 Tablespoons all-purpose flour, 1 pinch of salt, ⅛ teaspoon cinnamon, and ⅓ teaspoon almond extract, and the juice of 1 lemon. Toss well to combine, then divide evenly between the 3 pie crusts.
- Beat the egg well. Add a splash of cold water and mix well. Use a pastry brush to lightly coat the crust edges.
- In a small bowl, combine ½ cup all-purpose flour, ½ cup packed brown sugar, 1 pinch of salt, and ⅛ teaspoon of cinnamon. Cut the butter into the mixture until the mixture resembles coarse crumbs.
- Sprinkle the topping over the blueberry mixture.
- Cover the edge of each pie with foil and bake for 25 minutes. Remove the foil and bake for 20-25 more minutes or until the crust is golden and blueberries are bubbly and tender.
- Optional Glaze - Allow the pies to cool slightly. In a small bowl, mix powdered sugar with just enough water to make a paste you can drizzle on top of the mini blueberry pies.
Chuckie says
Perfect size. Perfect crust. Perfect filling and topping!