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–+ servings

Mini Blueberry Pies

Karissa Parrish
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!
5 from 4 votes
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 mini pies

Equipment

  • Baking Sheet
  • Saucepan
  • Round Cookie Cutter
  • Rolling Pin

Ingredients:
 
 

  • 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)

Instructions:
 

  • 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.

Notes:

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.

Nutrition

Serving: 1pieCalories: 47kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 17mgSodium: 20mgPotassium: 24mgFiber: 1gSugar: 6gVitamin A: 36IUVitamin C: 2mgCalcium: 4mgIron: 0.2mg
Keyword blueberry hand pies, blueberry pie, hand pies, mini blueberry pies
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