Mini Blueberry Pies Made in a Muffin Tin
These mini blueberry pies pack all the goodness of a full-size pie into a cute, handheld package. A flaky double crust wraps around a simple blueberry filling that gets thick and jammy in the oven.
They’re made in a standard muffin tin, so there’s no special equipment and they bake up in under half an hour.
Why These Mini Pies Work
I love that these mini pies give everyone their own personal dessert, and they’re so much faster than a full pie. Because each one has its own crust, you get more of that buttery, flaky layer in every bite.
The filling is just sweet enough, and a little lemon juice brightens the blueberries without masking their flavor. The cornstarch keeps it thick so you don’t end up with a runny mess when you take that first bite.
They come together quickly with store-bought pie crusts, and the muffin tin does all the work of shaping for you.
Ingredients
- 2 packages (14.1 oz each) refrigerated pie crusts, softened as package directs: you need four rounds total for tops and bottoms, so look for boxes with two crusts each
- 3 cups fresh or frozen blueberries: do not thaw if frozen
- ½ cup granulated sugar: plus 1 tablespoon for sprinkling on top
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- 1 tbsp unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tbsp water: for the egg wash
- 1 tbsp coarse sugar: such as turbinado, for a crunchy topping
Variations / Substitutions
- Use a different berry: swap the blueberries for raspberries, blackberries, or a mix of all three. Keep the cornstarch amount the same.
- Add warm spices: stir ½ teaspoon of cinnamon or a pinch of nutmeg into the sugar mixture for a cozy note.
- Make a lattice top: instead of a full top crust, cut the top rounds into strips and weave them into a lattice before sealing. You’ll need a little extra crust for that.
- Skip the top crust: turn these into mini cobblers by topping each cup with a small drop biscuit or a sprinkle of streusel instead of a pastry top.
- Dairy-free version: use a vegan butter substitute for the butter and choose a dairy-free pie crust.
For a full-size take on this, try my Classic Blueberry Pie.
How to Make Mini Blueberry Pies
Step 1: Mix the Blueberry Filling
In a large bowl, toss the 3 cups blueberries with the ½ cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and ¼ teaspoon salt. Stir until the berries are evenly coated and no dry cornstarch remains, about 1 minute. Let the filling sit while you prep the crusts so the sugar begins to draw out the juices.
After about 10 minutes, the mixture will look glossy and the sugar will have started to dissolve. This maceration step helps the filling bake up syrupy and not watery, so don’t skip it.
Step 2: Cut the Crusts and Fill
Preheat the oven to 375°F (200°C). Unroll the softened pie crusts and use a 3 ½-inch round cutter or a glass rim to cut 12 circles for the bottoms and 12 circles for the tops, re-rolling scraps as needed. Press the bottom rounds gently into the cups of a standard 12-cup muffin tin, making sure the dough comes at least halfway up the sides.
If the dough tears, just patch it with a small piece of extra crust and press to seal. The muffin tin will form the pies into perfect little cups with no special molds needed.
Step 3: Fill and Top the Pies
Spoon the blueberry filling evenly into the pastry-lined cups, mounding it slightly in the center. Dot each pie with a few small pieces of the 1 tablespoon butter. Brush the edges of the bottom crusts with a little of the egg wash, then place the top pastry rounds over the filling and press the edges together to seal. Cut a small slit or decorative vent in each top, about ½ inch long, to let steam escape.
Crimp the edges with a fork or your fingers to create a tight seal, then brush the tops with the remaining egg wash and sprinkle with the 1 tablespoon coarse sugar. The sugar gives the crust a crunchy, sparkly top.
Step 4: Bake the Mini Pies
Set the muffin tin on a baking sheet to catch any drips and bake until the crusts are deep golden brown and the filling is bubbling, about 25 to 28 minutes.
The pies will smell buttery and fruity, and you’ll see little bursts of blueberry juices bubbling through the vents. Don’t be tempted to pull them out early; that deep golden color is a sign the crust is fully baked and not doughy underneath.
Step 5: Unmold and Serve
Let the pies cool in the pan for 5 minutes, then gently run a small offset spatula or a butter knife around the edges to loosen them. Lift each pie out and transfer to a wire rack to cool for at least 10 minutes before serving.
The pies will still be warm enough to enjoy, and the filling will have set slightly during the cooling time. Serve them as is or with a scoop of vanilla ice cream that melts into the nooks of the flaky crust.
Tips for Perfect Mini Pies
- Keep your pie crusts cold until you’re ready to unroll them. Warm dough gets sticky and difficult to handle.
- Don’t overfill the cups. Mound the filling slightly but leave a little room for the top crust to seal without breaking.
- If using frozen blueberries, do not thaw them first. Toss them straight from the freezer with the sugar and cornstarch, and add 3 to 5 minutes to the bake time.
- Let the pies cool in the pan only briefly before unmolding. Leaving them too long can make the crusts sweat and stick.
- For a decorative look, use a small star-shaped cutter for the vents instead of a slit.
Storing and Reheating Leftover Pies
- Refrigerate: store the cooled pies in an airtight container for up to 3 days.
- Reheating: warm them in a 350°F oven for 5 to 10 minutes until the crust crisps up again.
What to Serve With Mini Blueberry Pies
These pies are wonderful on their own, but a scoop of vanilla ice cream is a classic pairing. The cold creaminess contrasts with the warm, jammy filling and the flaky crust. A dollop of lightly sweetened whipped cream works just as well if you want something simpler.
Frequently Asked Questions
Can I use a different fruit?
Yes, raspberries, blackberries, or a mix work beautifully. Keep the cornstarch amount the same so the filling sets properly.
Can I make these ahead of time?
The filling can be mixed and refrigerated up to a day ahead, but the pies are best baked the same day you plan to serve them.
Can I use a homemade pie crust?
Absolutely. A standard double-crust recipe will do, just roll it to the same thickness and cut the circles as directed.
Can I freeze unbaked mini pies?
Yes, assemble them in the muffin tin, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 5 to 10 minutes to the bake time and covering loosely with foil if the crust gets too dark.
What if my crust browns too quickly?
Tent the pies loosely with foil after the first 20 minutes of baking and continue until the filling is bubbly.
Mini Blueberry Pies Recipe
Ingredients
Method
- Toss the blueberries, sugar, cornstarch, lemon juice, and salt in a large bowl until evenly coated; let sit 10 minutes.
- Preheat the oven to 375°F (200°C). Cut 24 pastry circles (12 bottoms, 12 tops) from the pie crusts. Press the bottom rounds into a 12-cup muffin tin.
- Spoon the filling into the cups, dot with butter, brush crust edges with egg wash, add tops, seal, and cut a small vent in each. Brush tops with remaining egg wash and sprinkle with coarse sugar.
- Set the tin on a baking sheet and bake until deep golden brown and bubbling, 25 to 28 minutes.
- Cool in the pan for 5 minutes, then carefully unmold the pies and transfer to a wire rack to cool at least 10 minutes before serving.
