Description
Buttery, flaky mini pies filled with juicy blueberry filling and topped with charming star cutouts—perfect bite-sized treats for summer or gatherings.
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
Instructions
- Use a 2‑inch round cutter to cut dough circles and press each into a mini muffin tin cavity.
- Roll out remaining dough and cut star shapes with a cookie cutter; set aside.
- Toss blueberries with sugar, flour, cornstarch, and lemon zest until coated. Dot each dough-lined cavity with a bit of butter.
- Chill or briefly freeze the filled tin for 15–20 minutes while preheating oven to 375°F (190°C).
- Bake star cutouts separately for 5–7 minutes until lightly golden; cool.
- Bake filled mini pies at 375°F for 18–20 minutes until the crust is golden and filling bubbles.
- As soon as the pies come out of the oven, press a star shape on top of each. Cool completely on a wire rack before serving.
Notes
- Substitute blueberries with raspberries or mixed berries.
- Use circle or lattice cutouts instead of stars.
- Try puff pastry or add a sprinkle of crumble topping.
- Freeze assembled pies unbaked and bake from frozen—add a few extra minutes.
- Chill filled crusts before baking to avoid soggy bottoms.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes (plus 5–7 minutes for stars)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
