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Mini Blueberry Pies
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5 from 1 vote

Mini Blueberry Pies

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 10
Calories: 221kcal
Author: Cara Lanz

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

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 180mg | Potassium: 61mg | Fiber: 2g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg