Bursting with fresh, juicy blueberries, and nestled in a buttery, flaky crust, these individual Mini Blueberry Pies have a delicious flavor. And with their star-shaped cutouts on top, they’re the perfect dessert for any patriotic celebration, from Memorial Day to the 4th of July.
Looking for a sweet and festive treat for Memorial Day or the 4th of July? Look no further than this homemade Mini Blueberry Pie recipe!
This tasty dessert recipe takes full advantage of the blueberry season with its yummy homemade filling. While you could use frozen blueberries, I highly suggest using fresh – their juicy, fresh flavor takes this dessert over the top! Be sure to look for plump, firm berries that are in season for the best flavor.
I’ve got many delicious blueberry recipes for you to try out including the best Blueberry Cobbler ever, Blueberry Muffins, and even a mouth-watering Homemade Blueberry Lemonade recipe – simply right-click the link and open these other warm-weather goodies for kids and adults in a new tab so that you can check them out after this one!
Patriotic Dessert Idea
With their star cutouts, these mini blueberry pies are sure to be a hit (just like my patriotic brownies) at any patriotic party. And they also make a wonderful addition to your patriotic decor, too! Plus, their individual serving size makes them so easy to enjoy while mingling or sitting outside to watch fireworks.
So why not add a touch of red, white, and blue to your next patriotic celebration with these delicious tiny blueberry pies? Your guests will thank you for it!
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How to Make Homemade Mini Blueberry Pies with Star Cutouts
Whether you’re looking to impress your guests with a delicious and creative dessert, or just looking for a fun baking project, these mini blueberry pies with star cutouts are sure to be a favorite! So grab your apron and get ready to bake up these festive and delicious treats!
Disclosure: This blog post contains links to products or services I think you will like. If you purchase from one of the links, I may make a small commission at no extra cost to you. As always, I only recommend products that I use and love.
Kitchen Tools You May Need
- Mini pie pans – I used these 5-inch mini pie pans, but they are available in many sizes. You can also use disposable mini pie pans.
- Star cookie cutter – make sure it is around 1 to 1.5 inches smaller than the mini pan pies you are using. I no longer see mine, but these star cookie cutters are similar.
- Parchment paper
- Pastry brush – for egg wash
- sifter – for flour
- pastry cutter
- rolling pin
- mixing bowl
- saucepan
- mixing spoon
Mini Blueberry Pie Recipe Ingredients
Making mini blueberry pies is a simple and delicious way to enjoy the sweet, juicy taste of fresh blueberries. And to create this classic dessert, you’ll need just a handful of ingredients.
So grab the following ingredients and get ready to whip up a batch of this classic patriotic dessert – your taste buds will thank you!
This section includes ingredient notes. Get all measurements, ingredients, and instructions in the free printable recipe card at the end of this post.
Ingredients for the Crust
- all-purpose flour – be sure to use all-purpose flour, not bread flour
- unsalted butter, very cold – for pie dough the butter must be very cold to work. I cut the butter into cubes first and then chill them again as the cutting allows it warm.
- granulated sugar
- kosher salt
- iced water – helps bring the dough together
- large egg – the egg is for the wash which gives the pies their golden brown, shiny tops
Ingredients for Blueberry Pie Filling
- fresh blueberries – you could use frozen although I find fresh tastes best. If using frozen, it will need to be cooked until the berries thaw.
- granulated white sugar
- lemon juice – I find fresh-squeezed to be best, although you can use concentrate from the bottle
- water
- cornstarch
- boiling water
This section shows you how to make the recipe with step-by-step instructions. For the full recipe, see the free printable recipe card below.
Step-by-Step Mini Blueberry Pie Recipe Instructions
This made-from-scratch Mini Blueberry Pies recipe is a little more work than just throwing together some frozen pastry and a can of blueberry filling, but I promise you that it is absolutely worth it! Once you’ve tasted the delicious, flaky, all-butter crust and the dense, preserve-like blueberry filling you’ll never take pie shortcuts again!
Preparing the Homemade Pie Crust
The first thing I do is make the dough for the crust. This way, the crust can be chilling while I am working on the blueberry filling. Then while the filling cools, I roll out the dough and cut it.’
Let’s get started!
Step One: Sift Flour and Dry Ingredients
Begin by sifting the flour into a bowl and then thoroughly mix in the sugar and salt.
Step Two: Cut and Chill Butter
Next, cut the butter into ½ inch cubes and put them into the bowl with the flour mixture. Then place the bowl in the fridge to cool for about 10 to 15 minutes.
Step Three: Cut in Butter
Once cooled, cut the butter through the flour mixture with your fingers or a pastry cutter (I use a bit of both) until you have worked the butter through the flour.
Contrary to what you see in many recipes, you do not have to have a uniform sandy texture where every grain is the same size. The butter should be thoroughly cut through, but the size can vary, being up to as large as a pea as in the image below. It should resemble small pebbles.
Step Four: Add Ice Water
Next, create a well in the flour and butter mixture. Then add enough iced water in the well, a little at a time, slowly mixing until all dry ingredients are absorbed and the dough comes together.
If it is too crumbly, add a small splash more of ice water. If it is too wet, add a small amount of flour.
You can tell it is done when it stays together as a dough when you hold it in your hand.
Don’t worry about having a perfectly smooth texture, some shagginess is fine.
Step Five: Divide and Chill Pie Dough
Now divide the pie dough into two and lightly knead until it is smoother. Form the dough into two flattish disks, wrap them in plastic wrap, and place them in the refrigerator for at least one hour.
Preparing the Blueberry Pie Filling
**This blueberry filling needs to be made ahead of time and it needs to be completely cooled before you use it in the dough. If you add hot filling to the dough, it could melt the butter in the pie crust and ruin it.**
Step One: Cook First Four Filling Ingredients in Saucepan
While the pastry is cooling, add all of the filling ingredients except for the cornstarch and boiling water into a medium saucepan. Cook the ingredients over low heat, stirring until they are well combined.
Step Two: Dissolve and Add Cornstarch
Next, dissolve the cornstarch in a small amount of boiling water until it is completely dissolved, then pour it into the blueberry mixture, and stir thoroughly.
Step Three: Cook to Thicken
Allow the mini blueberry pie filling to cook over medium heat until the mixture begins to thicken.
Once it begins to thicken, turn down the heat to medium and continue to cook until the filling has reduced and is thickened to a heavy preserve texture.
Step Four: Cool Blueberry Pie Filling Thoroughly
Set the thickened filling aside to cool completely in a small bowl.
Pro Tip
Transferring the blueberry pie filling from the pot to a bowl helps it cool faster.
Putting the Mini Blueberry Pies Together
Step One: Preheat the Oven
Preheat the oven to 375° F and place a rack in the middle position.
Step Two: Roll Out the Dough
Place one of the thoroughly-cooled dough disks on a sheet of parchment paper. Press it a little bit to flatten, and then place another sheet of parchment paper on top. Begin rolling out the dough until it is about ⅛ inch thick.
Repeat with the second disk.
Step Three: Cut Out Mini Pie Bottoms
Next, cut out the circles for the pie bottoms making sure to cut them about ½ inch in diameter larger than the pie pans to ensure that the bottoms fill the pans and come all the way up the sides.
Pro Tip
Since I used individual 4-inch mini pie pans, I was able to use the pans as my guide and just cut my circles ½ inch larger than the pans.
Step Four: Cut Out Pie Lids
Roll out a second disc of pastry and again cut out circles for the pie ‘lids’ using the pie tins as your guide, but this time do not leave an extra edge. Instead, use the star cookie cutter to cut the star shapes out of the middle of the pie ‘lids’.
Step Five: Press Dough Bottoms into Pans
Now press the pie bottoms into the miniature pie tins and up the sides and remove any extra overhanging dough like in the image below.
Pro Tip
To prevent shrinkage, prick the inside of the bottom crust with a fork and then place them in the fridge or freezer for about 30 minutes.
Pro Tip
To prevent the crusts from becoming soggy, par-bake them in the preheated oven for about 3 to 5 minutes before you add the cooled filling.
Step Six: Fill with Blueberry Pie Filling
Next, fill the pies with the completely cooled blueberry preserves. Be careful not to overfill them.
Step Seven: Add the Pie ‘Lids‘ and Egg Wash
Once the pies have been filled, brush the edges of the pies with a little bit of egg wash and then place the ‘lids’ on the top. Crimp the edges with a fork, and then give them one more light brush across the tops with the egg wash.
Step Eight: Bake
Now place the mini blueberry pies into the preheated oven and bake for 35-45 minutes at 375°F until the pastry is golden brown and the filling looks set. Avoid the temptation to open the oven door to check on them.
Pro Tip
If the top browns too quickly, cover them with a piece of foil.
Step Nine: Cool
Now for the hard part, lol. Once the pies have finished baking. allow them to cool in their pans for about ten to fifteen minutes and then either serve immediately or remove them from their tins and let them finish cooling completely on a wire rack.
How to Serve Mini Blueberry Pies with Star Cutouts
Ice Cream. Serve with a scoop of vanilla ice cream or cinnamon ice cream for more incredible flavor.
Whipped Cream. Serve with a dollop of sweetened whipped cream on the side to take these pies to the next level.
Frequently Asked Questions
Can Mini Blueberry Pies Be Made Ahead of Time?
Yes, you can make these pies up to two days in advance. Wrap each individual pie in plastic wrap and store it in the fridge.
How Do I Store Mini Blueberry Pies?
ON THE COUNTER/IN THE FRIDGE: You can store these pies on the countertop for the first 24 hours. Or you can cover them with plastic wrap and place them in the refrigerator for up to 3 days.
IN THE FREEZER: You can also freeze these tasty mini pies for up to 2 months. To do so, tightly cover the pies or place them in an airtight container before freezing. When ready to serve, allow them to thaw completely before serving.
Substitutions, Additions, and Variations
These Mini Blueberry Pies are a delicious dessert that can be enjoyed any time of year. While this classic recipe is always a crowd-pleaser, especially for patriotic holidays, there are plenty of variations that you can try to mix things up and add some unique flavors and looks.
Here are some ideas for variations on mini blueberry pies:
Change the Filling – this tasty recipe will work with any of your favorite fruit fillings. Think cherries or raspberries, blackberries, or peaches.
Mix Filling Flavors: Why stick with a single flavor when you can mix and match? Mix together some fresh raspberries and blueberries for a deliciously tart and sweet combination. Or try adding some chopped fresh peaches to the blueberry filling for a sweet and juicy twist. I plan on trying a blueberry lemon version next by adding a little bit of lemon juice and zest to the filling for an extra burst of flavor!
Streusel-Topped Pies: Try adding a crumbly streusel topping instead of dough to your mini blueberry pies for a crunchy texture. Mix together some flour, butter, brown sugar, and cinnamon, and sprinkle it over the top of each mini pie in [place of the dough lids before baking.
Almond-Topped Pies: Sprinkle some sliced almonds over the top of each mini pie before baking for an extra crunch.
Change the Cutout: Use different-shaped cookie cutters to make different-shaped cutouts on the tops. Try pumpkin, autumn leaf, or a Christmas tree.
Change the Pie Crust Style: Or you could skip the cutout design and make your crust in a different style. There are wavy lattice pie lids, cross-hatch pie lids, and thick and thin lattice pie lids, and you can even use cookie cutters to cut out shapes from excess dough, bake them, and then place them on top of open-topped fully cooked and cooled pies.
Get creative with your ingredients and toppings and create your own personalized version of this fun and tasty dessert!
Whether you’re hosting a backyard BBQ or just looking for a fun and patriotic dessert, this homemade Mini Blueberry Pies recipe is a must-make!
More Patriotic Recipes
Looking for more patriotic recipes for your Memorial Day or 4th of July celebration? You have got to give these a try!
- Patriotic Star Sugar Cookies
- Patriotic Pretzel Hugs
- Patriotic Candy Bark – Red, White, and Blue Candy Recipe
And if you have any questions, drop them below and I’ll be sure to answer as soon as possible!
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Printable Mini Blueberry Pies Recipe Card
Mini Blueberry Pies
With their cute star cutouts and fresh blueberries these made-from-scratch mini blueberry pies are perfect for your Memorial Day, 4th of July or any other summer celebration!
Ingredients
Pastry
- 2 ½ cups all purpose flour
- 1 cup 2 sticks of quality unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ½ cup iced water
- 1 large egg, for brushing
- 1 star cookie cutter
- Parchment paper
Filling
- 2 lb fresh blueberries
- ⅓ cup granulated white sugar
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup water
- ⅛ cup boiling water
Instructions
- Sift flour into bowl and stir in sugar and salt.
- Cut butter into ½ inch cubes.
- Put butter into flour bowl and set into fridge to cool down for 10 minutes.
- Cut butter through flour with your fingers or a pastry cutter (I use a bit of both) until you have worked the butter through the flour. Contrary to what you see in many recipes, you do not want a uniform sandy texture. The butter should be thoroughly cut through but the size can vary, being as large as a pea.
- Create a well in the flour and butter mixture.
- Take the iced water and pour into the well, slowly bringing the dough together until it is all moist (not wet). You’re not looking for a smooth texture, shaggy is fine.
- Divide the dough and lightly knead until it is smoother and then press into a disk, wrap in plastic and place in the fridge for at least an hour.
- While the pastry rests, take the filling ingredients except cornstarch and boiling water. Cook over low heat until combined.
- Dissolve cornstarch in a small amount of boiling water until dissolved.
- Pour into blueberry mixture and stir thoroughly.
- Allow to cook over medium heat until the mixture begins to thicken.
- Once beginning to thicken, turn down to medium heat until the filling has reduced and thickened to a heavy preserve texture.
- Set filling aside.
- Preheat oven to 375F.
- Take the dough disks and place on a sheet of parchment paper. Roll the dough a little and then place another sheet of parchment paper on top. Roll out your dough until it is about ⅛ inch thick.
- Use your miniature pie pans and cut out an extra ½ inch around them to get your pie bases.
- Roll out second disc of pastry and cut circles around the miniature pie pans, do not leave extra edge this time. Cut star shapes out of the middle of the ‘lids’.
- Press bases into miniature pie tins and dock any extra overhanging dough.
- Fill with blueberry preserves.
- Brush edges of pie with egg wash and then place lids on the top of the pie. Crimp edges with a fork.
- Brush pastry with egg wash.
- Bake for 35-45m at 375F until the pastry is golden and the filling looks set.
- Allow to cool in pan for ten minutes and then either serve immediately with whipped cream or allow to cool on a wire rack.
Notes
This recipe can be made 1-2 days ahead.
Nutrition Information:
Yield:
4Serving Size:
1 mini pieAmount Per Serving: Calories: 981Total Fat: 50gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 168mgSodium: 370mgCarbohydrates: 125gFiber: 8gSugar: 45gProtein: 12g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.