Name: Mini Blueberry Pies
Prep time: 20 min
Cook time: PT-487361H3M28S
Total time: PT-487361H3M28S
Cuisine: American
Ingredients: 1 double pie crust (homemade or store‑bought); 2 cups fresh or thawed blueberries; 1 tablespoon all‑purpose flour; 1 teaspoon cornstarch; 3 tablespoons granulated sugar; 1 teaspoon lemon zest; 1 tablespoon unsalted butter, room temperature

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Short description

I’m sharing my take on a bite-sized blueberry pie recipe that yields 24 adorable mini pies perfect for summer gatherings. These feature a buttery crust filled with juicy blueberries and topped with a charming star cutout.

Mini Blueberry Pies

Why You’ll Love This Recipe

I love how these mini pies offer a better crust-to-filling ratio than a full-size pie—it makes every bite flaky and jammy. They’re fun to make, look festive with their star toppers, and are great for treats at parties or family events. From prep to bake, they come together in under an hour, and I can make them ahead or freeze them.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 double pie crust recipe (store-bought works well too)
2 cups blueberries
1 tablespoon all-purpose flour
1 teaspoon cornstarch
3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon unsalted butter, room temperature

directions

I take a 2-inch circle cutter and cut rounds from the pie dough, pressing each into a cavity of a mini muffin tin.
I roll out the remaining dough, cut star shapes with a cookie cutter, then set them aside.
In a bowl, I gently toss blueberries with sugar, flour, cornstarch, and lemon zest until well coated; then I dot each crust with butter.
I chill or freeze the loaded muffin tin for 15–20 minutes to firm everything up, while preheating the oven to 375°F (190°C).
I bake the stars separately at 375°F for about 5–7 minutes until lightly golden, then let them cool.
I bake the filled minis at 375°F for 18–20 minutes until the crust is golden and the filling bubbles. Immediately after they come out of the oven, I press a star onto each pie. Let them cool completely on a wire rack.

Servings and timing

This recipe makes about 24 mini pies. Preparation takes about 20 minutes, chilling adds another 15–20 minutes, and baking takes about 18–20 minutes. The total time to make these mini blueberry pies is approximately 55–60 minutes.

Variations

I sometimes swap blueberries for raspberries or mixed berries. Instead of stars, I’ll cut out 2-inch circles or lattice strips to cover the top. I’ve also made these with puff pastry or added a crumble topping—both are delicious and add variety to the presentation.

storage/reheating

I store cooled pies in an airtight container in the fridge for up to 5 days. To reheat, I avoid the microwave and instead use a toaster oven at 350°F for about 10 minutes. They also reheat well in an air fryer wrapped in foil for 6–7 minutes. If I want to freeze them, I wrap each pie individually or place them in freezer bags for up to 3 months. I either thaw them in the fridge or bake them straight from the freezer, adding a few extra minutes.

FAQs

What if I don’t have a mini muffin tin?

I can use mini tart tins or small disposable pie tins and adjust the crust circle size accordingly. A 3- to 4-inch cutter works fine.

Can I use frozen blueberries?

Yes—I just make sure to thaw them first and drain any excess moisture so the filling doesn’t become soggy.

Can I use store-bought pie crust?

Absolutely—I do that often for convenience and it works great. Just use two crusts (one for bottoms and one for stars or top shapes).

How do I prevent soggy bottoms?

Chilling the filled crusts before baking helps. Also keeping the stars and tops separate until right before serving preserves flakiness.

Can I make these ahead or freeze them before baking?

Yes! I often assemble the pies, freeze them unbaked and bake from frozen later—adding a few more minutes to baking time.

Conclusion

I love making these mini blueberry pies—they’re cute, delicious, and surprisingly easy. With minimal ingredients and simple steps, I get flaky crust, bursting berry filling, and playful star decorations. They’re perfect for summer celebrations or a sweet snack any time. I hope you enjoy baking and sharing these as much as I do—I know they’ll be a hit!