Mini Blueberry Pies: Sweet Homemade Recipe

A Little Story About Berries

I love making these tiny pies. They remind me of summer mornings. My grandson and I used to pick blueberries together. He always ate more than he put in the bucket. I still laugh at that.

Using fresh berries makes all the difference. Their sweet juice bursts in your mouth. Doesn’t that smell amazing? It fills the whole kitchen with joy.

Why We Make Food With Love

Sharing food is a way to show you care. These little pies are perfect for sharing. Everyone gets their own special treat.

That is why this matters. Cooking is not just about eating. It is about making people feel happy and loved. What is your favorite food to share with friends?

Let’s Talk About the Crust

Do not worry about the lattice top. It is easier than it looks. Just lay the strips down like a tiny fence. It is okay if they are not perfect.

*Fun fact*: The egg wash is my secret. It makes the crust shiny and golden. It also helps the sugar stick. Your pies will look like they came from a bakery.

A Trick I Learned

See that dry mix at the bottom of the bowl? Do not throw it away. That is flavor magic. Sprinkle every bit over the berries.

This step is important. It thickens the juice so it is not runny. That is why this matters. No one likes a soggy pie bottom. Have you ever had a pie fall apart on you?

Time For a Treat

Let the pies cool a bit when they come out. I know, it is hard to wait. But hot berry filling is like lava. It will burn your tongue.

The wait is worth it. That first bite of sweet, flaky goodness is heaven. What is the first thing you will do when these come out of your oven?

Ingredients:

Ingredient	Amount	Notes
Fresh blueberries	4 cups
Granulated sugar	⅔ cup
Cornstarch	⅓ cup
Ground cinnamon	½ teaspoon
Allspice	½ teaspoon
Lemon juice	2 teaspoons
Lemon zest	1 teaspoon
Refrigerated pie crust	3 rolls	3 single crusts
Water	1 tablespoon
Coarse sugar	As needed	For optional decorating

Let’s Make Some Mini Blueberry Pies

1. First, get your oven warming up to 375 degrees. That’s the perfect cozy temperature for baking. It reminds me of my old kitchen on a summer afternoon. I still laugh at how my cat would find the warmest spot to nap. 2. Now, take your beautiful blueberries. Give them a good rinse in a colander. Let them shake dry a little. Pop them into a big mixing bowl. Doesn’t that color just make you smile? 3. Time for the magic! Add your sugar, cornstarch, and those lovely spices. A little lemon juice and zest go in next. This makes the berries sing. Give it all a good, gentle stir. (Hard-learned tip: Don’t skip the lemon! It keeps the filling from being too sweet.) 4. Unroll your pie crusts on the counter. Let them get a little soft first. Use a cup or a cutter to make circles. Press them right into a greased muffin tin. It’s like making little edible baskets. What’s your favorite pie filling? Share below! 5. Spoon that gorgeous berry mix into each crust. Use up all that sugary spice goodness. Now, let’s make a pretty lattice top with the last crust. Just lay strips over each pie. It’s easier than it looks, I promise. 6. A quick egg wash makes the crust shiny and golden. A sprinkle of coarse sugar adds a sweet crunch. Then, into the oven they go! Your whole house will smell amazing. Bake until you see the purple filling bubbling away. Cook Time: 20–25 minutes Total Time: 1 hour 25 minutes Yield: 12 mini pies Category: Dessert, Baking

My Favorite Twists on This Classic

I love a good classic, but playing with flavors is so fun. Here are a few ideas I’ve tried over the years. My grandkids each have a different favorite. Mix in some raspberries for a tart, colorful surprise. Add a tiny sprinkle of grated ginger for a little zing. Use a tiny cookie cutter to make shapes on top instead of a lattice. Which one would you try first? Comment below!

The Perfect Way to Serve Them

These little pies are a treat all on their own. But I think they love company. A small scoop of vanilla ice cream melting on top is pure joy. A dollop of fresh whipped cream works wonders too. For a drink, a cold glass of milk is always my go-to. For the grown-ups, a cup of hot tea pairs beautifully. It’s a lovely way to end the day. Which would you choose tonight?

Keeping Your Mini Pies Perfect

Let’s talk about keeping these little pies tasty. They store beautifully in the fridge for three days. Just cover them with some plastic wrap. You can also freeze them for a month. Wrap each one tightly before placing them in a freezer bag. I once left a whole batch on the counter overnight. The crust went soft! I learned my lesson about cooling them completely first. Storing food well means no waste. It also means a sweet treat is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Baking Troubles

Sometimes the filling can bubble over. This happens if your muffin tin is too full. Just leave a little space at the top. I remember when my first lattice tops were messy. It takes practice! Your pies will still taste wonderful. If the crust browns too fast, use foil. Loosely cover the tops halfway through baking. Fixing small problems builds your confidence. It also makes your food taste just right. Which of these problems have you run into before?

Your Mini Pie Questions Answered

**Q: Can I make these gluten-free?** A: Yes! Use your favorite gluten-free pie crust from the store. **Q: Can I make them ahead of time?** A: Absolutely. Assemble them a day before and just bake them fresh. **Q: What can I use instead of allspice?** A: A pinch of nutmeg and cloves works just fine. **Q: Can I double this recipe?** A: You sure can. It’s perfect for a big family gathering. **Q: Is the egg wash important?** A: It gives a golden color, but you can use milk instead. Which tip will you try first? *Fun fact: Blueberries are one of the only natural blue foods!*

Share Your Baking Joy

I hope you love baking these mini pies. They always make my kitchen smell like summer. I would love to see your beautiful creations. Please share your photos with our baking community. Have you tried this recipe? Tag us on Pinterest! Your stories and pictures make my day. I love seeing your family’s favorite treats. Happy cooking! —Elowen Thorn.