Mini Blueberry Pies
- felichiccuisine
- Aug 1, 2023
- 4 min read
Updated: Mar 28
A Sweet Bite of Happiness
There’s something undeniably comforting about a homemade pie, and when it comes in a mini version, the charm only doubles. These Mini Blueberry Pies are a perfect combination of flaky, buttery crust and a sweet, slightly tangy blueberry filling. They’re ideal for family gatherings, preparing a treat for a picnic, or simply as a treat to enjoy with a cup of coffee or tea.
What makes these pies extra special is their simplicity. With just a handful of ingredients and a muffin tin, you can whip up an elegant dessert in no time.
Plus, blueberries are a superfood, packed with antioxidants, vitamins, and fiber, making these little pies not only delicious but also a bit nutritious.
Why these Mini Pies are a Must-Try
✔ Super Easy – No complicated techniques, just simple ingredients and a muffin tin!
✔ Bursting with Flavor – Sweet blueberries, a touch of cinnamon, and a hint of citrus make these irresistible.
✔ Perfect for Any Occasion – Whether it’s a family dinner, brunch, or a snack, these pies are always a hit.
✔ A Family Favorite – Trust me, once you make them, they’ll be requested again and again!
Tips for Making the Best Mini Blueberry Pies
✔ Use a Homemade Pie Crust for the Best Flavor and Texture
If you have a little extra time, making your own pie crust is totally worth it! A homemade crust is:
Flakier and more buttery – Nothing beats the rich, melt-in-your-mouth texture.
Easier to work with – Store-bought crusts can sometimes crack or be too stiff.
Customizable – You can adjust the thickness, add a touch of sugar for sweetness, or even mix in a little cinnamon for extra warmth.
✔ No Time? Store-Bought Crust Works Too!
If you’re in a rush, a good-quality store-bought pie crust is a great shortcut. Just make sure to:
Let it sit at room temperature for 5-10 minutes before rolling it out so it’s easier to handle.
Lightly flour your work surface to prevent sticking.
Brush the edges with an egg wash for that beautiful golden-brown finish.
✔ Use Fresh Blueberries for the Best Texture
Frozen blueberries can be used, but they release more liquid, so add an extra teaspoon of cornstarch to help thicken the filling.
✔ Don’t Overfill the Pies
Blueberries release juice while baking, and overfilling can cause overflow. Fill each crust just three-quarters full for the perfect balance.
✔ Let the Pies Cool Before Removing Them
Mini pies need at least 10 minutes to cool before taking them out of the muffin tin. This helps the filling set and prevents the crust from breaking.
✔ Experiment with Flavors!Want to mix it up? Try adding:
A splash of vanilla extract for extra depth.
A pinch of nutmeg for warmth.
A sprinkle of crumble topping before baking for a crunchy twist!
A Personal Touch: Why I Love these Mini Pies
Making these mini pies was one of those "why didn’t I try this sooner?" moments. They look so impressive, yet they’re so simple to prepare.
I didn’t even have a store-bought crust, so I quickly made my own—a simple mix of flour, butter, a pinch of salt, and cold water. It came together in minutes, and honestly, it made the pies even better!
The best part? Seeing my family enjoy them. There’s nothing better than watching my kids’ faces light up when they take a bite or hearing my husband casually suggest, “Maybe you should make those little blueberry pies again.” That’s when you know a recipe is special—it becomes more than just food; it becomes a memory.
So if you’re looking for an easy, delicious dessert that’ll delight your family, give these Mini Blueberry Pies a try. You won’t regret it!
Mini Blueberry
Pies Recipe
They’re easy to make, bursting with juicy blueberry flavor, and perfect for any occasion—whether it’s a cozy family dessert, a tea-time treat, or a quick way to satisfy a sweet craving.
🍽 Servings: 8 mini pies
⏱ Prep Time: 30 min
⏳ Baking Time: 15-18 min
⏰ Total Time: 45-48 min
Ingredients
For the Crust:
2 packages pie crust (homemade or store-bought)
For the Filling:
200g (2 cups) fresh blueberries
134g (2/3 cup) sugar
4 teaspoons cornstarch
4 tablespoons orange liqueur or orange juice
1 ½ teaspoons ground cinnamon
2 pinches of salt
150g (1 ½ cups) additional blueberries (to fold in after cooking)
For the Egg Wash:
1 eggs
A splash of milk
To Serve:
Whipped cream (optional)
Method
1. Preheat the oven to 180°C (350°F). Lightly coat eight cups of a 12-cup muffin pan with butter.
Make the Filling:
2. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, orange liqueur (or juice), ground cinnamon, and a pinch of salt. Sauté until the blueberries just start to soften but are still a bit raw (about 5-7 minutes).
3. Remove from heat and let the mixture cool.Fold in the remaining 150g (1 ½ cups) blueberries into the cooled mixture.
Bake The Mini-Pies
4. Cut 8x 15 cm (6-inch) circles from the pie crusts. Press each circle into the muffin cups, ensuring they fit tightly. Fold the edges under and crimp them for a neat finish. Lightly brush the edges with egg wash.
5. Divide the filling evenly among the prepared pie shells. Bake for 15-18 minutes, or until the crusts are golden brown and the filling is bubbling.
6. Garnish each mini pie with a dollop of whipped cream and a sprig of fresh mint, if desired.
Enjoy!
Poetry is when an emotion has found its thought and the thought has found words.― Robert Frost
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