Mini Blueberry Pies Flaky Crust

These Mini Blueberry Pies are the ultimate summer treat for when you want something sweet and berry-filled without a whole afternoon in the kitchen. Whether you are hosting a backyard BBQ or looking for the perfect picnic dessert these adorable pies add a little bit of sunshine to any occasion. I love how they combine juicy blueberries in every bite with that craveable golden flaky crust.

I whipped up a batch for my book club and they were gone before the first chapter was finished. My kids beg for extra lattice pieces on top every single time.

Ingredients

• Blueberries: Use plump fresh blueberries for juiciness and a sweet pop Frozen berries also work but thaw and drain them for best texture
• Granulated sugar: Helps the berries release their juices and creates glossy filling Try unbleached sugar for pure flavor
• Cornstarch: Thickens the fruit mixture for the perfect gooey bite Choose a lump free brand for smooth results
• Lemon juice: Brightens the berries and keeps flavors lively Use freshly squeezed for extra zing
• Lemon zest: Adds a punch of citrusy aroma and depth Always zest your lemon before juicing
• Vanilla extract: Rounds out the flavors Choose pure vanilla for an unbeatable warm note
• Refrigerated pie crusts: Save time but still delivers that classic flaky taste Go for an all butter crust if you find one
• Egg wash: Gives your pies that irresistibly shiny golden finish Opt for a local organic egg if you can
• Water: Thins the egg for a soft even glaze
• Pro tip: Choose firm berries that are deep blue and free from bruising and soft spots If using pre made crust let it come close to room temperature for easier rolling

Instructions

Prepare the Oven and Pan:

Set your oven to three hundred seventy five degrees Fahrenheit and give your muffin tin a light coat of oil or butter This keeps the pies from sticking for perfect unmolding

Mix the Blueberry Filling:

In a medium bowl toss together the blueberries sugar cornstarch lemon juice lemon zest and vanilla extract Stir gently until every berry is coated and the mixture looks glossy

Roll and Cut the Dough:

Unroll your pie crusts onto a lightly floured counter Using a four inch round cutter or upside down glass press out twelve even circles for the mini shells If scraps remain gather and reroll them

Shape the Pie Shells:

Press each dough circle into a muffin cup making sure it lines the sides fully for a sturdy crust The edges should come right up to the rim

Fill the Shells:

Spoon the prepared blueberry mixture into each dough shell Fill up to the top but do not overpack Press down very lightly to level the fruit

Make the Lattice Topping:

Gather any remaining dough and roll out thinly Slice into skinny strips Use three to four pieces per pie layering them into a crisscross lattice pinch the edges to seal

Apply Egg Wash:

Crack an egg into a small bowl add a splash of water and whisk until smooth Brush gently over the top of each pie for shine

Bake to Golden:

Slide the muffin tin onto the center rack Bake for eighteen to twenty minutes until the crusts are golden and the berry filling bubbles up between the lattices

Cool and Release:

Let the pies cool in the tin for about ten minutes The filling will thicken and pies will set Loosen gently with a butter knife and lift out Transfer to a rack to finish cooling

Blueberries have always been my go to for summer desserts because they hold their shape and their color stays vivid after baking Every time I make these my kitchen fills with the scent of caramelizing sugar and fresh fruit Always reminds me of baking with my grandmother on hot July afternoons

Storage Tips

These mini pies keep well in an airtight container at room temperature for up to two days If you need longer pop them in the fridge and reheat for ten seconds in the microwave for that just baked texture If you want crisp crust after a day reheat in an oven at three hundred twenty five degrees until warmed through

Ingredient Substitutions

You can use raspberries or blackberries if blueberries are not available For extra complexity try a pinch of ground cinnamon in your filling Gluten free pie crusts can be swapped one for one and work just as well

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or whipped cream For a brunch table pair with fresh lemonade or iced tea I love them as lunchbox treats wrapped in wax paper

Cultural and Historical Context

Mini pies became popular in America during the early twentieth century as a way to stretch fruit and pastry for more servings They offer a fun twist on classic pie often served at potlucks and county fairs for easy sharing

Seasonal Adaptations

Swap with whatever berry is sweetest in your market Use grated orange zest in winter for a cozy flavor Mix in a few chopped strawberries during peak summer for a colorful blend

Success Stories

I once made these for a neighborhood picnic and a friend still messages me each June asking for the recipe It is one of those crowd pleasers that always comes back for a repeat request

Freezer Meal Conversion

These freeze beautifully Once baked let cool completely then store in a zip top bag Freeze for up to three months Defrost at room temperature or bake directly from frozen in a low oven until heated through

Make a batch and watch them disappear at your next picnic or party These mini blueberry pies truly deliver all the delight of summer in every bite

Common Recipe Questions

→ How can I prevent the mini pies from sticking to the muffin tin?

Greasing the muffin tin well before adding dough ensures the pies release easily after baking. Let them cool before removing for best results.

→ Can frozen blueberries be used instead of fresh?

Yes, frozen blueberries work fine. No need to thaw, but add an extra teaspoon of cornstarch to help absorb extra juice.

→ How do I achieve a crisp, flaky crust?

Use cold, pre-made pie dough and handle it minimally. Avoid overfilling, and brush the tops lightly with egg wash before baking.

→ Is it possible to make these ahead of time?

Yes, you can bake them the day before. Cool completely and store in an airtight container at room temperature or refrigerate for up to 2 days.

→ What’s the best way to create a lattice topping?

Roll out dough scraps, cut thin strips, and layer them over the filling in a crisscross pattern. Gently press the edges to seal.

→ Can I add other fruits to the filling?

Absolutely. Try adding raspberries or blackberries for a mixed berry variation, keeping the total amount of fruit at two cups.