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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 mini pies
- 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
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.
- I used frozen Maine blueberries and defrosted them to room temperature then patted dry. You can also use fresh Maine blueberries (the smaller blueberries have more flavor!)
- Store mini blueberry pies in an airtight container at room temperature (or the fridge if more than 1 day). Serve at room temperature.