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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!
Servings 4
Author Bullock's Buzz

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
  • cup granulated white sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ cup water
  • 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.

Recipe Notes

The prep time includes the hour that the dough will be in the refrigerator.
This recipe can be made 1-2 days ahead.