These Mini Blueberry Pies are filled with fresh blueberries to create the best blueberry filling. They are extremely easy to make and uses a store bought pie dough, so this recipe takes less than one hour to make!
These blueberry pies are hand pies that have a sweet blueberry jam-like filling and a flaky pie crust. I used store bought dough, but you could also make your own!
I used a circle cookie cutter to create 10 mini pies and topped each one with coarse sugar to add extra crunch!
For more blueberry recipes, then try these: mini blueberry cheesecakes, blueberry baked donuts, and blueberry crumble bars.
Why You'll Love This Pie
- It uses premade pie dough, making this a super easy recipe.
- It's filled with fresh blueberries.
- All you need are a few simple ingredients.
- They're easy to serve at holidays or any family gathering!
These blueberry mini pies are sure to be a crowd pleaser. They're individually sized and so cute.
Plus, who wouldn't love to have their own little pies!
Expert Baking Tips
- Pie Dough: If you want to make your own, follow this recipe. If using store bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
- Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 20 circles.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Pie dough: Either homemade pie crust or store bought.
- Blueberries: I used fresh, but you could also use frozen blueberries.
- Corn starch: This helps to thicken the filling.
- Lemon juice: Adds a touch of sour to the sweet berries.
- Egg: You need one egg and a splash of water for the egg wash.
Here are the step by step instructions on how to make mini blueberry hand pies.
Step 1: Make the filling. In a medium or small saucepan, add the blueberries, sugar, corn starch, lemon juice, and water. Cook over medium heat until thickened.
Once thickened, transfer the hot filling to a heat safe bowl and cool completely.
Step 2: Roll the pie dough. On a lightly floured work surface using a rolling pin, roll out the pie dough. Use a 4-inch circle cutter and cut out 10 circles. Repeat with the other pie dough.
Step 3: Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts (these will be the top crusts).
Step 4: Assemble the pies. On a prepared baking sheet, place one circle on and lightly brush it with the egg wash (use a pastry brush for this). Then place 1 tablespoon of the filling in the center and top with one of the top crusts.
Step 5: Crimp and chill the pies. Use a fork to crimp down the edges of the pie until fully sealed. Repeat until all 10 of your fruit hand pies have been formed. Then place the baking pan in the freezer to chill.
Step 6: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and lightly brush the tops with the egg wash. Add the coarse sugar to the top of each pie.
Step 7: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or until golden brown.
Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
Bonus Tip! Eat these pies in a bowl with a scoop of vanilla ice cream on top!
Frequently Asked Questions
I recommend using corn starch for the best results when it comes to the filling. If flour is all you have on hand, then it should be okay since you only need a little.
Because you didn't cook it long enough. Be sure to cook until thick and then remove it from the heat.
Yes you can!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
More Pie Recipes
Mini Blueberry Pies
- Baking Sheet
- Round Cookie Cutter
- Rolling Pin
- 1 box refrigerated pie crust (2-count)
- 1 ½ cups blueberries
- 3 tablespoons sugar
- 1 tablespoon corn starch
- ½ tablespoon lemon juice
- ½ tablespoon water
- ½ teaspoon vanilla extract
- 1 large egg with a splash of water, for the egg wash
- coarse sugar (optional)
- In a medium-sized saucepan over medium heat, add the blueberries, sugar, corn starch, lemon juice, and water. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Once thickened, remove the pan from heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
- Once the filling has cooled, roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch cookie cutter and cut out 10 circles. Repeat with the other pie dough. You'll need a total of 20 circles.
- Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts.
- On a baking sheet lined with a silicone baking mat, place one circle on and lightly brush it with the egg wash. Add 1 tablespoon of the blueberry filling directly to the center of the dough and top with one of the cut pie dough circles. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, lightly brush the tops with the egg wash and sprinkle on the coarse sugar. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
- Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.
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