Hand Made Blueberry Mini Pies

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Delicious blueberry mini pie dessert recipe that everyone in the family will love!

There’s nothing quite like a homemade blueberry pie fresh out of the oven. The sweet and tart filling, the flaky crust, the oozing juice… Yum!

This recipe for hand made blueberry mini pies is the perfect way to get your pie fix without having to make a whole pie. And they’re so cute, too!

hand made blueberry mini pies recipe PIN -  - Hand Made Blueberry Mini Pies Recipe

What kind of blueberries should I use for mini pies?

For this recipe, you can use either fresh or frozen blueberries. If you use frozen, you’ll want to thaw and drain them first.

Can I make mini pies ahead of time?

You can definitely make these pies ahead of time! Just bake them, let them cool completely, and then store them in an airtight container in the fridge for up to 3 days.

When you’re ready to eat them, just pop them in the toaster oven or microwave to reheat.

Can these mini pies be frozen?

We made a bunch of these, waited until they were completely cooled and then stored them in a glass food storage container in the chest freezer and they were perfect when we took them out a couple weeks later. 

blueberry mini pies recipe

Hand Made Blueberry Mini Pies Recipe

3 ¼ cups thawed wild blueberries, drained
2/3 cup sugar of choice
½ cup flour
1 tablespoon lemon juice
2 boxes of premade pie crust
optional: a little raw cane sugar to sprinkle on top

Allow the blueberries to thaw and drain in a strainer for a little bit, the longer the better, about an hour is ideal, but perfectly fine if you have less time, they might just be a little juicier.

hand made blueberry mini pies recipe 7

Transfer the berries to a bowl and mix in the lemon, sugar and flour. I let this rest for a little longer to make sure it had enough flour.

Roll out your premade pie crust and then use circle cutters to form the tops and bottoms of your mini pies. I used three different sizes for fun, but one size will work just as nicely.

Add a spoonful of the blueberry filling to the center of half of the circles, avoiding the edges.

Top with the matching circles and then use a fork to press the two layers together and poke a few air vent holes in the top.

Optional, sprinkle on a little raw sugar to the tops after they mini pies have been in the oven for about 2 minutes, (this allows you to skip messy egg washes).

blueberry mini pies recipe

Bake on parchment paper at 375 degrees for about 12 to 16 minutes. The final baking time will really depend on the size mini pies you decide to make and how hot your oven runs. So keep a close eye on that first tray so you’ll know how to best time the following trays. Allow to cool on a wire rack.

blueberry mini pies recipe

Hand Made Blueberry Mini Pies Recipe

Jeana
Delicious blueberry dessert recipe the whole family will love
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Desserts
Servings 4 people
Calories

Ingredients
  

  • 3 ¼ cups thawed wild blueberries drained
  • cup sugar of choice
  • ½ cup flour
  • 1 tablespoon lemon juice
  • 2 boxes premade pie crust
  • optional: a little raw cane sugar to sprinkle on top

Instructions
 

  • Allow the blueberries to thaw and drain in a strainer for a little bit, the longer the better, about an hour is ideal, but perfectly fine if you have less time, they might just be a little juicier.
  • Transfer the berries to a bowl and mix in the lemon, sugar and flour. I let this rest for a little longer to make sure it had enough flour.
  • Roll out your premade pie crust and then use circle cutters to form the tops and bottoms of your mini pies. I used three different sizes for fun, but one size will work just as nicely.
  • Add a spoonful of the blueberry filling to the center of half of the circles, avoiding the edges.
  • Top with the matching circles and then use a fork to press the two layers together and poke a few air vent holes in the top.
  • Optional, sprinkle on a little raw sugar to the tops after they mini pies have been in the oven for about 2 minutes, (this allows you to skip messy egg washes).
  • Bake on parchment paper at 375 degrees for about 12 to 16 minutes. The final baking time will really depend on the size mini pies you decide to make and how hot your oven runs. So keep a close eye on that first tray so you’ll know how to best time the following trays. Allow to cool on a wire rack.
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