Celebrate Pi Day with these adorable Mini Blueberry Pies. They are simple to make with common ingredients and in less than 45 minutes.
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Nothing beats a cute, bite-size dessert. I mean, look at them! These mini blueberry pies feature a super simple three ingredient crust that is light and fluffy and takes just minutes to prep.
Fill that crust with a thick blueberry filling with a zippy lemon kick and you’ve got the tastiest poppable dessert around.
Ingredients for Mini Blueberry Pies
The ingredients for this recipe are very common and I’m betting you already have lots of them at home already. Here’s what you’re going to need:
Make the Crust
Let me start off by saying I am not a fan of making homemade pie crust. It’s just not my thing normally but the crust for these mini pies is super simple and foolproof to make.
Simply place the softened butter, softened cream cheese and all-purpose flour into a food processor. Pulse the mixture until the dough forms a soft ball.
Evenly divide the crust into 24 balls and press into a mini muffin pan. I have this really cool tool called a mini pie tamper that I always use to make mini pies.
You dip the end in flour then press it into the center of the ball of dough to form the cute little crust. If you don’t have one, you can use your fingers to press out the dough in for each mini pie.
Make the Blueberry Pie Filling
The filling is simple to make and comes together in just a few minutes. Start by adding the sugar and cornstarch to a small saucepan and whisk it together. This gets the lumps out of the cornstarch.
Add bluberries, water and lemon zest and stir together. Bring the mixture to a simmer over medium-low heat. Stir often until the mixture is nice and thick and bubbly.
The blueberries will break down as you cook the mixture to create the best filling.
Assemble and Bake Mini Blueberry Pies
Fill each crust to the top with blueberry filling. You will probably have a little extra leftover.
No worries, it’s delicious eaten straight from the saucepan with a spoon.
Once all the pie crusts are filled, bake until bubbly and golden. Let them cool slightly before removing from the mini muffin pan. Run a knife around the outside of each before popping them out of the pan.
Favorite Ways to Serve
These are incredible warm and gooey straight out of the oven. If you want to get a little fancy, add a little dollop of whipped cream or serve a scoop of vanilla ice cream on the side.
I also love them cold from the fridge.
Frequently Asked Questions
How should I store these? They should be stored in the refrigerator after they have cooled. Place them in an airtight containter and store in the fridge for up to 5 days.
Can I freeze them? Yes! Once cooled, place on a baking sheet in a single layer and freeze for an hour. Once frozen, place in a freezer bag or freezer safe container. This process, called flash freezing, is done to ensure they don’t stick together. Store in freezer for up to 2 months. To thaw: place in refrigerator overnight or let thaw on the counter for a couple hours.
Can I use different berries? Yes, you can sub in raspberries, blackberries or strawberries in this recipe.
More Pie Recipes to Try
Mini Blueberry Pies
- Mini muffin pan
For the crust:
- 8 Tablespoons unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 cup all-purpose flour
For the blueberry filling:
- 2 Tablespoons cornstarch
- 1/3 cup granulated sugar
- 2 cups blueberries
- 1/2 cup water
- zest of 1 lemon
- Preheat oven to 350 degrees F. Add butter, cream cheese and flour to a food processor. Pulse until a soft ball of dough comes together. Roll 24 even sized balls of dough and place each one in the well of a mini muffin pan. Press out the dough with your fingers or a mini pie tamper dipped in flour to make a mini pie crust.
- Add cornstarch and sugar to a small saucepan and whisk until there are no lumps. Add blueberries, water and lemon zest and stir. Bring to a simmer and cook, stirring the whole time, until thickened and the blueberries start to break down, about 5 minutes.
- Fill each mini pie crust with filling to the top. You'll have a little filling leftover. Bake for 25 minutes, until bubbly and golden.