This Mini Blueberry Pie recipe is filled with juicy blueberries and tangy lemon curd tucked into a flaky pie crust. The perfect summer pie recipe!
These adorable blueberry mini pies are a crowd pleaser! And not just because they’re SO CUTE!
There’s just something about getting your very own little mini pie — they're the perfect size for one serving and taste amazing warmed up with a scoop of this No-Churn Lemon Curd Ice Cream.
This mini pie recipe is the perfect dessert to share the table with baked beans, potato salad, and coleslaw at summer picnics and potlucks.
You’re going to love these
These mini blueberry hand pies are so cute, everyone will want one!
This super easy recipe comes together quickly with store-bought pie crust
Blueberries + lemon is an irresistible flavor combo
Fun for the kids to help make, and, of course, eat!
Ingredients
Blueberries. The easy homemade blueberry filling comes together by quickly tossing together fresh blueberries, sugar, and cornstarch. I don’t recommend frozen blueberries in this recipe, as they release too much liquid and could cause the filling to be too loose.
Lemon zest. Lemon and blueberries is a lovely flavor combination. A little bit of fresh zest brightens up the jarred lemon curd.
Store-bought pie crust. You can definitely use homemade pie crust, or use this handy-dandy shortcut.
Lemon curd. You can find this sweet, tart spread in the jam and jelly section of the grocery store — or make your own, if you prefer.
Egg whites and almond milk. I make the egg wash for the top crust with egg whites and almond milk. You can also use a whole egg or regular milk.
Sugar. A sprinkle of sugar gives these little pies a rustic look and a sweet, crunchy top. You can use coarse sugar, cinnamon sugar, or just plain ol’ white sugar.
Step-by-step instructions
Step 1
Preheat the oven to 425. Prepare a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a small bowl, mix blueberries, sugar, cornstarch, lemon zest, and cinnamon. Set aside.
Step 3
Roll out the pie dough circles and cut them into your desired shape. I used the second-largest cutter in this set, it’s 3 ½ inches high by 4 inches wide. You can also use a biscuit cutter, circle cookie cutter or any shape you love.
Step 4
Re-roll out the scraps with a rolling pin. You should be able make 10-12 mini blueberry pies.
Step 5
Arrange half of the dough cut-outs onto the baking sheet. Place ½ tablespoon of lemon curd in the center of each one. Top with one heaping tablespoon of the blueberry mixture.
Be sure to leave enough room around the edges to affix the top crust.
Step 6
Dip your finger in water and run it around the edges of the bottom crust. Place a top crust over the filling and gently press it down around the edges to seal. Crimp the edges of the pie with a fork.
Step 7
Beat the egg whites with the almond milk to make an egg wash. Use a pastry brush to brush each pie with the egg wash. Sprinkle the tops with sugar. Cut slits on the top of each pie to vent.
Step 8
Bake for 15-20 minutes or until golden brown. Place pies on a rack to cool, or serve warm with a scoop of vanilla ice cream.
Storage
These mini blueberry pies are best enjoyed the day they are baked.
Store leftovers in the refrigerator in an airtight container for up to one week. Bring them to room temperature before serving.
Drizzle with Lemon Glaze
If you want to add more lemony flavor, drizzle them with a lemon glaze, like the one I used on these Strawberry Hand Pies. Just mix ⅔ cup powdered sugar, ½ tablespoon lemon zest and ½ tablespoon lemon juice. Stir until completely mixed and drizzle over the pies.
Expert Tips
- Dipping your finger in water and running it around the bottom crust before adding the top crust and crimping it together helps the dough seal together.
- The egg wash helps the crust bake to a beautiful golden brown. You can use egg whites, egg yolks, or a whole egg beaten with milk, almond milk, or water.
- Be sure to cut slits on the top of each pie to allow steam to escape. A little filling may bubble out of the slits during baking, but that’s okay. It just adds to their rustic, homespun appearance.
- Sprinkling sugar over the egg wash gives the pies a little sparkle, sweetness, and crunch.
Recipe FAQs
I don’t recommend using frozen blueberries for these little mini pies. Frozen fruit releases a lot of liquid, which could make the filling quite soupy and, in turn, the crust soggy. For best results, use fresh blueberries.
Blueberry pie filling is typically thickened with flour or corn starch. Sometimes tapioca, arrowroot, or potato starch is also used. For these mini pies, I chose cornstarch over flour because it requires the least amount of the two and I didn’t want the filling to get too gummy.
Leave enough room around the perimeter of the bottom pie crust to affix the top crust, about ¼ inch. Dip your finger in water and run it round the edge of the bottom pie crust. Place the top crust over the filling and crimp the edges with a fork.
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Mini Blueberry Pies
Ingredients
- 1 ½ cups blueberries
- 2 tablespoons sugar
- 1 tablespoon corn starch
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 2 store-bought pie dough rounds
- 5 tablespoons lemon curd
- ¼ cup egg whites
- 1 tablespoon almond milk
- white sugar for sprinkling over the pies
Instructions
- Preheat the oven to 425. Prepare a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, combine the blueberries, sugar, cornstarch, lemon zest, and cinnamon. Set aside.
- Roll out the pie dough circles and cut them into your desired shape. My heart-shaped cutter is 3 ½ inches high by 4 inches wide. You can use a biscuit cutter, circle cookie cutter, or any shape you love. Re-roll out the scraps with a rolling pin. You should be able to make 10-12 mini blueberry pies.
- Arrange half of the dough cut-outs onto the baking sheet. Place ½ tablespoon of lemon curd in the center of each one. Top with one heaping tablespoon of the blueberry mixture. Be sure to leave enough room around the edges to affix the top crust.
- Dip your finger in water and run it around the edges of the bottom crust cut-out. Place a cut-out on top and press it down to seal. Crimp the edges with a fork.
- Beat the egg whites with the almond milk to make an egg wash. Use a pastry brush to brush each pie with the egg wash. Sprinkle the tops with sugar. Cut slits on the top of each pie to vent.
- Bake for 15-20 minutes or until golden brown. Place pies on a rack to cool.
- These mini blueberry pies are best enjoyed the day they are baked. Store leftovers in the refrigerator in an airtight container for up to one week. Bring them to room temperature before serving.
Notes
- Dipping your finger in water and running it around the bottom crust before adding the top crust and crimping it together helps the dough seal together.
- The egg wash helps the crust bake to a beautiful golden brown. You can use egg whites, egg yolks, or a whole egg beaten with milk, almond milk, or water.
- Be sure to cut slits on the top of each pie to allow steam to escape. A little filling may bubble out of the slits during baking, but that’s okay. It just adds to their rustic, homespun appearance.
- Sprinkling sugar over the egg wash gives the pies a little sparkle, sweetness, and crunch.
Nutrition
Do u have to use almond milk? or can u use reg milk?
Hi, Candice, you can absolutely use regular milk! Thank you for being here 🙂 Cara
What is lemon curd? And can you make your own from scratch. Or is it necessary for the pies?
Hi, Denise :). Lemon curd is a sweet, tart spread that you can make from scratch with lemons, sugar, egg yolks, and butter -- or you can find it near the jams and jellies in the grocery store. I have only made these pies with lemon curd, but I wouldn't say it's necessary. You'll just have a little less "goo" in the filling -- and room to add more blueberries!
These pies look so cute! Can you leave the lemon curd out? Are any adjustments needed if you do?
Hi, Renee! I've only made these little cuties with lemon curd, but I can't think of a reason why you can't leave it out. And no need to adjust -- you just might have a little more room for even more blueberries :). I have another mini pie recipe where I place a little dollop of cream cheese under the berries, so there's another option. But they should be plenty juicy all on their own! I'd love to hear how they turn out.
How big of a cookie cutter is this?
Hi, this cookie cutter is 3 1/2 inches high by 4 inches wide.
Thanks Cara! 😊
Of course! Let me know if you have any other questions and how they turn out :).