Mini Blueberry Pies
Mini blueberry pies are a delicious bite-sized treat. The star garnish makes the pies a patriotic dessert for Memorial Day or the Fourth of July, just like this American flag cake.
Ahh finally… summer is arriving. Beach picnics and barbecues, the days of outdoor entertaining are here! For Memorial Day I volunteered to bring dessert so I baked mini blueberry pies topped with little stars! The dessert dish obviously needed a patriotic flare for the national holiday and what’s more American than pie? I reached for my favorite fruit (blueberries!) and headed to the kitchen to get baking.
Why this recipe works: You can use homemade pie crust or store-bought pie crust. The filling is simple and can be made with fresh or frozen blueberries. Baking the star crust topping separately helps keep the star shape for a patriotic appearance.
Helpful tips
Bake the stars before baking the pies and have them at the ready when the mini pies come out of the oven. Putting the stars on the berries while they are juicy and warm will help the stars stick to the mini pies. If you are making mini blueberry pies for an event, I suggest making them the day of or the day before for best flavor.
Frequently Asked Questions
Yes, you can bake the pies and freeze them ahead of time. Make sure to let the pies cool completely before putting them in an airtight container. Store in the freezer for up to 1 month before defrosting in the refrigerator overnight.
Yes, but defrost the blueberries first and discard the juices (or simmer them down until thick and you can use them in the filling).
It prevents the crust from shrinking. It’s not 100% necessary, but it does help.
If you bake the stars on top of the mini pies, the deep color of the blueberry filling seeps into the doughy stars. For the best looking mini pies, bake the stars separately!
Yes, but the baking time will be longer. I suggest baking at 400 degrees F for 25 minutes.
Related recipes
Looking for a full-size pie? Try my blueberry crumble pie. It has the most delicious oat crumble topping. Another popular blueberry dessert is blueberry cobbler. The warm biscuit topping paired with bubbling blueberries it so good with a scoop of vanilla ice cream. Of course, the most patriotic dessert is this American flag cake with berries.
If mini pies are more your thing, then definitely try these mini pecan pies. They have chocolate in them for the Kentucky Derby, but I also enjoy making them for Thanksgiving! You could also try these mini apple pies made in a regular muffin tin.
The patriotic flare will be a hit at the Memorial Day picnic (just like my 4th of July cookies). Guests will also be a fan of the mini size. I don’t know about you, but when I’m at a picnic, I tend to load up my plate with a little bit of everything. These mini blueberry pies are literally two bites. Believe me, I gave them a test run, but you may want two or three pies!
Mini blueberry pies are undoubtedly a crowd pleaser and with the star topping they make the perfect patriotic dessert! You can make them ahead of time and freeze them or bake them the day before. If you try this recipe remember to leave a review. Enjoy the long weekend and here’s to a fun-filled summer!
Get the Recipe: Mini Blueberry Pies
Ingredients
- 1 double pie crust recipe, (2 crusts total, store bought works well too)
- 2 cups blueberries
- 1 tablespoon flour
- 1 teaspoon cornstarch
- 3 tablespoon sugar
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, room temperature
Instructions
- Use a 2-inch circle cutter to cut circles out of the pie dough. Take a mini muffin tin and place one circle in each opening.
- Roll out the remaining pie dough, and use a star-shaped cookie cutter to make the cut out stars. Place stars on a cookie sheet lined with parchment paper. Set aside.
- In a medium bowl, mix the blueberries, sugar, flour, cornstarch and lemon zest, tossing with hands or a large spoon. Divide this filling between the prepared bottom crusts. Dot the berries with butter.
- Place the muffin tin with prepared mini blueberry pies on a rimmed baking sheet and freeze or refrigerate until firm, about 15 to 20 minutes. During this time, preheat oven to 375° F.
- Bake star cutouts at 375° F for 5 to 7 minutes, or until light golden. Let stars cool and keep them within reach for when the pies are finished baking.
- Bake mini pies at 375° F until golden and juices are bubbling, about 18 to 20 minutes. Remove from the oven and immediately place a star on top of each mini pies. Let cool completely on a wire rack. Serve at room temperature.
35 Comments on “Mini Blueberry Pies”
These mini-blueberry pies are just gorgeous and perfect portion size! I agree with you that there is rarely room for more than 1 or 2 little bites of dessert at the end of a party! Thanks for sharing this recipe at FF!
I love everything in minis. Thank you so much for sharing at Fiesta Friday party.
Those look amazing Haley! BTW I am loving your blog name, Thanks for sharing this at the Dishing It & Digging It Link Party. I hope you met some new friends and got some great traffic from it too.
Have a great week!
Thank you so much! I love linking up 🙂
These look delicious and perfect for Memorial Day parties this weekend!
Perfect for a potluck! Thanks for sharing at Family Joy Blog linkup.
Great! At what temperature should I bake the stars if separate?
Hi Laura! Bake the stars at 375 degrees F (same as the pies). Enjoy!
Did you use all purpose flour or self rising?
Thanks!
Hi Michele – All purpose flour was used in this recipe.
YUM. These look fantastic. I’ll have to consider this recipe for a special occasion coming up.
These look just yummy. I also thought if you are having a crowd perhaps you could do a second recipe using either raspberries or strawberries, particularly if planning to serve them at a 4th of July picnic. I wonder if the same sort of ingredients (and amounts) would work with the other berries?
Also, as I’m older I have many friends with diabetes or concerned about developing it. I would think Splenda could be substituted for the sugar, making the recipe a bit more diabetic friendly.
Hi Kathi! Yes, this recipe could work for raspberries or strawberries. If you use strawberries, cut them into small pieces. You can try using the splenda or truvia baking sugar substitute (I’ve seen it at the grocery store). While I think these substitutions will work, I have not tested them myself so I can’t guarantee that it will be a perfect result!
MY family and I could not get enough of these, they were amazing!
I totally have some blueberries I need to use! Looks delicious!
These are so delicious!! My family and I absolutely loved these!
This looks really ahh-mazing! Everyone at my house will surely love these!
Oh my goodness! I want a dozen of the delicious blueberry pies!
These will make a good activity to bake with the kids this weekend; looks delicious!
LOVE making mini desserts and those stars are the cutest!
Hi. Would I need to adjust cook time or anything else to make these in a regular size muffin pan??? Thank you.
These are so fun! I am loving how easy this recipe is to make!
Hi! These look so adorable! Have you done it in a regular size muffin pan? I’m wondering if it just needs to bake a bit longer?
Hey Haley! I would like to make these for my fathers funeral coming up in august since he is a veteran and I was wondering if I could bake them and then freeze them. I need to make them about a week and a half in advance so anything I can make ahead of time would be great! Can I just serve these at room temperature once thawed?
Hi Danielle! Yes, you can freeze these mini pies. For the ultimate freshness, I would individually wrap them and then freeze in an airtight container or bag. Defrost in the refrigerator before bringing to room temperature and serving. I appreciate your dad’s service ❤️
Can these mini blueberry pies be frozen?
Hi Charlotte – Yes, these pies freeze well. Once the pies have cooled completely, remove them from the pan and place them in the freezer for 1 hour to set. Then place the pies in an airtight container and freeze for up to 3 months. If freezing the pies for longer than a week, I suggest wrapping the pies individually with plastic wrap or aluminum foil to prevent freezer burn.
I made these for Memorial Day so I did half blueberries and half strawberries using the same amount of ingredients (split between strawberries & blueberries) and arranged them in a flag shape. So cute and everyone loved them!
What a great idea!
These are so amazing! My family loves when I make them for dessert! Is it possible to make them a bit larger in a regular cupcake tray?
Hi Emilie! I have not tried a standard muffin tin, but I’m sure it will work. Let me know how it turns out!
What is the reason for refrigerating or freezing the unbaked pies before baking? I’m going to make several rounds of these and I’m trying to plan how long it will take me, haha!
Simple, delicious individual blueberry pies! I made them in the extra large muffin tins. I will definitely make them again.
Didn’t have all the ingredients vacationing in Alaska, but these still turned out delicious with wild blueberries!
I just made these and they are adorable and yummy. I did make a mistake by drying off the blueberries. This made the flour/sugar/cornstarch mixture fall off of them. But I sprinkled some in each cup. Next time l won’t dry the blueberries.