Fresh blueberry pie… the perfect summer dessert!
Mini Blueberry Pies
Yields: Four 4-inch pies
Total Time: 2 hrs.
Prep Time: 1 hr. 15 min (includes time to make pie dough)
Cook Time: 40 min
- Pie dough for one 9-inch pie with top crust
- 4 oz. granulated sugar (approximately ½ cup), plus extra for sprinkling on top
- 3 Tbsp. cornstarch
- ½ tsp. ground cinnamon
- 22 oz. blueberries (approximately 4 cups)
- 1 Tbsp. lemon juice
- 2 Tbsp. unsalted butter, cut into small cubes
- 1 egg
- 1 Tbsp. water
- Prepare the pie dough.
- Create the bottom crust by rolling out ½ of the dough until it is 1/8 inch thick. Cut out four 5.5-inch circles and place them into four 4-inch pie pans. Set aside in the refrigerator.
- Create the top crust by rolling out the remaining dough until it is 1/8 inch thick. Cut out four 5.5-inch circles with cutouts/slits and set aside in the refrigerator.
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl stir together the sugar, cornstarch, and cinnamon.
- Gently stir in the blueberries and lemon juice.
- Transfer the berry mixture to the pie shells and dot the tops with the cubes of butter.
- Top each pie with the remaining pastry that has the cutouts. Trim and crimp the edges.
- Lightly beat the egg and water. Brush a thin layer onto the top crusts and sprinkle with granulated sugar.
- Place the mini pies on a baking sheet and bake for 25 minutes. Cover with aluminum foil and bake for another 10 – 15 minutes.
- Place on a wire rack to cool. Serve warm with vanilla ice cream!
One of my favorite things about summer? Fresh fruit!
After picking 6 lbs of blueberries with my dad, I of course, had to bake something. And what better than blueberry pie?
This pie is pure, wonderful blueberry flavor! Tons of blueberries, cornstarch, sugar, cinnamon, lemon juice, butter, and an egg make up the pie filling and topping.
First step is to prepare the pie dough – you can find my recipe here.
Take 1/2 of the chilled dough and roll it out until it is 1/8 inch thick. I decided to make four mini pies, but you can make one whole 9-inch pie if you like. For the mini pies, cut the dough into 5.5-inch rounds; for the large pie, roll out the dough into an 11-inch circle. Bottom crust done!
Next, roll out the remaining dough and divide it into four 5.5-inch circles; these will be used to top each pie. If you are making one 9-inch pie, just keep the dough in one large 11-inch circle. Since this pie will be sealed, it needs to have some sort of vent to let out the steam, otherwise you may end up eating this pie off the oven door… #pieexplosion.
I wish I could take credit for the perfect circles and nice cutouts you see in the photos, but alas I cannot. My mini pie pan set came with a dough cutter that cuts out both the bottoms and tops. If you do not have a handy dandy dough cutter, feel free to use a tiny cookie cutter or knife to cut out any shapes you like – or skip the decorative cutouts altogether and just cut 4-5 slits in the top. Homemade pies are meant to be free-form and rustic, so don’t worry about making them perfect. Place the pie crusts in the refrigerator to chill while you make the filling.
Stir together the sugar, cornstarch, and cinnamon. The cornstarch will thicken the filling as the pie bakes. If you are using tart blueberries, you may want to increase the amount of sugar.
Next, add the blueberries and lemon juice.
Gently stir everything together, being careful to not crush the blueberries.
With the filling done, it’s time to actually fill the pies! Evenly distribute the filling among the four mini pie shells .
Dot the top of each pie with the cubed butter.
Then top each pie with the remaining crust and crimp the edges to seal in the filling. If you have yet to create vents in the top crust, now is the time!
I like to add egg wash to the top crust, so it gets nice and golden brown. To make the egg wash, take 1 large egg and whisk it with 1 Tbsp. of water.
Lightly brush a thin layer of the egg wash over each crust. Then top with a sprinkle of sugar.
Aren’t miniature baked goods just so darn cute?
And at last, they are ready to be baked! Place in a 425 degree oven for 25 minutes. Cover with aluminum foil or pie crust shield and continue baking for another 10-15 minutes or until the filling is bubbling and the crust is golden brown.
I’ve decided that ovens are really magicians.
Oh! I almost forgot – make sure you place your pie pan on a baking sheet or pie drip catcher. This pie is SUPER juicy and will leak everywhere… so it’s best to catch the drips on something other than the oven floor.
Let the pies cool slightly on a wire rack. As the pie bakes, the fruit filling cooks down quite a bit which can sometimes cause the top crust to collapse slightly as it cools – so don’t worry if this happens, it’s just due to a lack of blueberry support. And the best part is, it can be easily hidden by large quantities of ice cream 😉
Nothing says summer like fresh, warm blueberry pie…
Three cheers for fresh fruit and mini pies!