Updated: Aug 28
We are so fortunate to live in an area surrounded by fields of crops and orchards all summer long. Every spring, you can feel the hustle and bustle as each grower turns their winter plans into spring actions. All their effort pays off come June when bushels of juicy blueberries ripen.
The best way to enjoy blueberry season is by making sweet treats like mini blueberry hand pies or individual pies. This mini blueberry pie recipe is the perfect dessert to bring to any small Memorial Day gathering or summer BBQ!
How the Blueberry Mini Pie Recipe Evolved
I first discovered this awesome easy recipe after picking nearly 4 quarts of blueberries from our neighbor’s bushes. It's all fun and games until you get home with 18 cups of blueberries and have no clue how to use them all. Fortunately, we love fresh blueberries, so it was a good problem to have.
A quick hop on the ‘ol internet, a few inspirational recipes later, and I felt like a mad scientist ready to experiment. The result of all the testing was exactly my kind of delicious recipe. Simple ingredients, fast, and an instant crowd pleaser!
If I were one to enter food contests, I am sure these blueberry mini pies would be winners. For one thing, this mini pie recipe is a spin-off of a Taste of Home recipe that has already been approved by the Test Kitchen team and won a slew of its own contest prizes.
I made the Taste of Home Contest Winning Blueberry Pie with minimal modification first. After my modifications to the Taste of Home recipe were successful, more experimenting ensued. Soon I had my perfect Mini Blueberry Pie recipe. Both of these recipes are so good I recommend trying each of them!
So, Why Make Mini Pies?
If you don't have a large family, working your way through a whole pie can be done, but it usually means eating way too much pie and not enjoying it as much.
So we paired down the original recipe to make mini blueberry pies. Try and say these mini pies aren't the cutest little things you ever saw. One mini pie is the perfect size for two or three people to share.
You’ll notice, the mini pie recipe yields a small batch of 4 pies. So what to do with all four delicious little pies?
Well, you’re gonna eat at least one one. Probably without letting it cool enough for the blueberries to set properly, but it just tastes so good. Burnt tongue and all.
You'll probably share one with a friend. (Please pick me!) Then, you'll have two left to share with a couple of lucky neighbors. There's nothing like sharing something homemade with friends. It’s even better when the result tastes good too!
Kitchen Supplies You May Need
Disclosure: This article contains affiliate links to products we use and love. As a participant in the Amazon Associate Affiliate program, we may receive a small commission from qualifying purchases at no added cost to you.
mini pie pans - I love all the colors in this set!
crust weights - of all the things... Who would have thought these would be a valuable product? Obviously, I'm new to baking. Ha! Make sure to put parchment paper between your weights and crust.
Truvia sweetener - the only stevia sweetener I've tried that doesn't have 'that' taste
baking sheet - to easily move the mini pies
2 refrigerated flaky pie crust
1 + 1/2 Tbs lemon juice
1/2 C + 2 Tbs Truvia Complete
4 + 1/2 Tbs corn starch
1/2 tsp salt
1/4 C + 2 Tbs cold water
7 + 1/2 C blueberries divided
4 C & 3+1/2 C fresh or frozen
For this recipe, you will not need extra dough for a top crust or any intricate lattice design. Not having a top crust is one of the things that helps reduce calories and simplify this recipe. However, if you love
Roll dough to fit four 6-in mini pie tins. Trim edges and flute. It is best to refrigerate the crusts to prevent them from reaching room temperature while the oven preheats.
Set oven to 425. When heated line the bottom crust with foil or parchment paper and pie weights. Bake for 10 minutes before removing weights and liner. If desired, use a pastry brush to coat crusts with egg wash and finish baking for 2 more minutes until golden brown. Note you may need to cover the edges of the pie with foil to prevent them from burning.
Allow crusts to cool on a wire rack while preparing the pie filling.
Make Blueberry Pie Filling:
In a large saucepan, mix water, salt, cornstarch, and Truvia or sugar on medium heat until smooth.
Add 4 cups of blueberries. Stir and simmer until the mixture thickens. Typically 3-4 minutes.
Remove the berry mixture from the heat, add lemon juice, and stir until incorporated
Divide hot filling equally between your mini bottom crusts
Refrigerate pies until thoroughly chilled for best results
How Will You Enjoy Your Mini-Pie?
With a big scoop of vanilla ice cream of course. But if you have any left overs you can cover the top of the pies, once completely cooled, with plastic wrap or in an airtight container. The pie will last up to four days in the refrigerator.
Spoons at the ready, let's dive in!