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Mini Blueberry Pies Recipe

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With their cute star cut-outs & fresh blueberry filling these made-from-scratch mini blueberry pies are ideal for your patriotic or summer celebration!

mini blueberry pies recipe mian

Memorial Day is just days away! Of course, Memorial Day is all about honoring the men and women who have given their lives to defend the freedoms of America. In addition to being a solemn time, it’s also a time to celebrate the unofficial beginning of Summer and the wonderful seasonal traditions these brave people protected. One key tradition is Summer berries and baking pies galore. This beautiful patriotic mini blueberry pies recipe takes advantage of blueberry season starting with a yummy homemade filling and a star cutout in the pastry lid! They’ll be the star of your BBQ on Monday and at any other summer celebration. Plus, they not only taste great, they make a wonderful addition to your patriotic decor, too! 

This made-from-scratch recipe is a little more work than just throwing together some frozen pastry and a can of blueberry filling, but 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! And as always, there’s an easy-peasy printable version of this recipe at the end of the post. Happy Baking!

Mini Blueberry Pies with Star Cut Outs

Makes 4 individual pies.

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

Directions:

Begin by sifting flour into a bowl and thoroughly the stir in sugar and salt.

mini blueberry pies sift flour adding sugar and salt

Next, cut the butter into ½ inch cubes.

mini blueberry pies cut butter into quarter inch cubes

Put the butter into the flour bowl and set into the fridge to cool down for 10 minutes.

mini blueberry pies cut butter into flour
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 want a uniform sandy texture. The butter should be thoroughly cut through, but the size can vary, being up to as large as a pea.

mini blueberry pies texture can have some pea sized lumps
Next, create a well in the flour and butter mixture. Take the iced water and pour it into the well, slowly bringing the dough together until it is all moist (not wet).

mini blueberry pies create well into flour and add hot water

You’re not looking for a smooth texture, shaggy is fine.

mini blueberry pies shaggy texture to dough not smooth
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.

mini blueberry pies divide dough shape into discs

While the pastry rests, take the filling ingredients except for the cornstarch and boiling water. Cook the ingredients over low heat until combined.

mini blueberry pies add ingredients to blueberries

Now dissolve the cornstarch in a small amount of boiling water until it is completely dissolved, pour it into the blueberry mixture and stir thoroughly. Allow it to cook over medium heat until the mixture begins to thicken.

Once it begins to thicken, turn down the stove to medium heat until the filling has reduced and thickened to a heavy preserve texture. Set filling aside.

mini blueberry pies allow mixture to cool and thicken
Preheat oven to 375° F. 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. Continue rolling out your dough until it is about ⅛ inch thick.

mini blueberry pies roll dough between two sheets of parchment paper
Next, use your miniature pie pans and cut out an extra ½ inch around them in order to get your pie bases.

mini blueberry pies use pie tins to cut out bottom crust
Roll out a second disc of pastry and cut circles around the miniature pie pans, but do not leave extra edge this time. Instead, cut star shapes out of the middle of the ‘lids’.

mini blueberry pies roll out another dough and use star shaped cookie cutter

Now press the bases into miniature pie tins and dock any extra overhanging dough.

mini blueberry pies press bottoms into pie tins
Then fill them with blueberry preserves.

mini blueberry pies add filling to pie bottoms
Brush the edges of the pies with egg wash and then place lids on the top of the mini blueberry pies. Crimp the edges with a fork.

mini blueberry pies add the lids and crimp around edges with a fork
Give them one more brush across the top of the pastries with egg wash, and then place the mini blueberry pies into the preheated oven. Bake for 35-45 minutes at 375°F until the pastry is golden and the filling looks set.

mini blueberry pies put in oven to bake

Allow to cool in pan for ten minutes and then either serve immediately with whipped cream or allow to cool on a wire rack. Serve and enjoy!
Tip: these mini blueberry pies can easily be made 1-2 days ahead of your summer celebration.

Looking for more patriotic recipes for your Memorial Day or 4th of July celebration? These Patriotic Star Sugar Cookies not only taste amazing, they’ll look great on your table, too!

Yield: 4 mini pies

Mini Blueberry Pies

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!

Prep Time 20 minutes
Cook Time 55 minutes
Inactive Time 1 hour 10 minutes
Total Time 2 hours 25 minutes

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

  1. Sift flour into bowl and stir in sugar and salt.
  2. Cut butter into ½ inch cubes.
  3. Put butter into flour bowl and set into fridge to cool down for 10 minutes.
  4. 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.
  5. Create a well in the flour and butter mixture.
  6. 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.
  7. 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.
  8. While the pastry rests, take the filling ingredients except cornstarch and boiling water. Cook over low heat until combined.
  9. Dissolve cornstarch in a small amount of boiling water until dissolved.
  10. Pour into blueberry mixture and stir thoroughly.
  11. Allow to cook over medium heat until the mixture begins to thicken.
  12. Once beginning to thicken, turn down to medium heat until the filling has reduced and thickened to a heavy preserve texture.
  13. Set filling aside.
  14. Preheat oven to 375F.
  15. 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.
  16. Use your miniature pie pans and cut out an extra ½ inch around them to get your pie bases.
  17. 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’.
  18. Press bases into miniature pie tins and dock any extra overhanging dough.
  19. Fill with blueberry preserves.
  20. Brush edges of pie with egg wash and then place lids on the top of the pie. Crimp edges with a fork.
  21. Brush pastry with egg wash.
  22. Bake for 35-45m at 375F until the pastry is golden and the filling looks set.
  23. 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:

4

Serving Size:

1 mini pie

Amount 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.

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