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Mini Blueberry Pies

Mini Blueberry Pies

Mini blueberry pies are bursting with juicy blueberries and tangy lemon curd tucked into a flaky pie crust. The perfect summer pie recipe, these blueberry hand pies are a cinch to make with just a few simple ingredients. Plus, you can customize them with any cookie cutter shape you love. They’re adorable and delicious -- and taste great with a scoop of vanilla bean ice cream.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 10
Calories 221 kcal


  • 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


  • 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. Reroll out the scraps with a rolling pin. You should be able to get enough cut-outs to make at least 10 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.
  • 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.
  • Brush each pie with a mixture of egg whites and almond milk and sprinkle 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 completely.


Calories: 221kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 180mgPotassium: 61mgFiber: 2gSugar: 12gVitamin A: 13IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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