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+ servings
Mini blueberry pies in an antique muffin pan with slices of lemon in some of the spots.

Mini Blueberry Pies

Celebrate Pi Day with these adorable Mini Blueberry Pies. They are simple to make with common ingredients and in less than 45 minutes.
Course Dessert
Cuisine American
Keyword mini blueberry pies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 mini pies
Author Meghan Payne-Hensley


  • 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.