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: Serves 7
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

These mini blueberry pies are so easy to make! Top with vanilla ice cream or whipped cream for a beautiful summer dessert.


For the crust:

  • 7 3-inch aluminum pie tins 
  • 1 package refrigerated pie crust
  • flour for rolling

For the blueberry filling

  • 2 cups fresh blueberries, about 14 ounces (thawed, if previously frozen) 
  • 1 teapsoon cornstarch
  • ¼ cup sugar
  • juice of one lemon
  • 2 tablespoons butter, cut into small bits


  1. Preheat oven to 375 degrees.
  2. 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 the greased mini pie tin.
  3. Make your filling. 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 on a rack for 10-15 minutes before serving.

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Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 568Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 9mgSodium 381mgCarbohydrates 85gFiber 5gSugar 33gProtein 6g

The nutrition for this recipe is calculated by an app, and may be incorrect.

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