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Mini Blueberry Pies

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These Mini Blueberry Pies are a sweet, homemade treat!  Simple ingredients and pre-made crust make them super quick, too.

Do you ever think about what you would do differently at your wedding, if you could do it all over again? I think I might think about this more than the average bear, because my husband and I got married so young. We were 23 when we got married, and just celebrated our 10 year anniversary! We were babies, so we've changed a lot since them, and so have our tastes! One thing that I know for sure, I would totally serve a buffet of pies for dessert at our wedding, including these Mini Blueberry Pies!

You will need mini pie pans for this! Buy them here. 

When we got married, we were both 23. We had lived in Kansas City for about 2 years, and it didn't feel like home yet. We got married in our hometown, and didn't deviate much from the standard wedding formula. We had a DJ, a simple dinner buffet and cake, and we neither of us really love cake! But you know what we do love? PIES. We both love pies. 

I feel like pies are having a moment. I'm seeing them on menus at all the cool restaurants here. And I couldn't be happier about it! Our dream "pie bar" for our re-imagined wedding would be stacked!

It would include these Mini Blueberry Pies, my Blackberry Peach Hand Pies, my favorite Gooseberry Pie, my Mom's Blackberry Cobbler, my husband's favorite pumpkin pie (straight out of the can), and my Dad's favorite Strawberry Pie! 

If I was feeling a little adventurous, I'd also add some custard pies to the mix like this Blackberry Custard Pie or Easy Cranberry Buttermilk Pie.

No matter the occasion, I hope that you enjoy making these Mini Blueberry Pies for the people you love! I know I did. 

You will need mini pie pans for this! Buy them here. 

Mini Blueberry Pies

Mini Blueberry Pies

Yield: 7

Ingredients

  • 7 3-inch aluminum pie tins 
  • 1 package refrigerated pie crust
  • flour for rolling
  • 2 cups blueberries, about 14 ounces (thawed, if previously frozen) 
  • 1 teaspoon cornstarch
  • ¼ cup sugar
  • Juice of one lemon
  • 2 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees.
  2. If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your pie crust. Cut out 2-inch circles (with a cookie cutter or drinking glass) of the rolled-out dough and place each pie circle in a muffin tin.
  3. In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot it with small pats of butter.
  4. Bake for about 15 to 18 minutes or until pie crust is golden. Allow the pies to cool completely before taking them out of the muffin tin.

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Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Ada

Thursday 26th of July 2018

These are perfect for an upcoming picnic I'm planning! I love how they are individual size and seriously are the cutest! I bet they taste great as well!

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