Sweet As (mini) BlueBerry Pies

 With the 4th of July on Friday, I wanted to make one of my all-time favorite sweets, blueberry pie.  Now I have done a lot of eating blueberry pie, but not much cooking.  Cooking is one of my favorites things to do, but baking not so much.  Instead of making one large blueberry pie, I decided to make mini blueberry pies. I took a shot at it and it ended up being delicious and surprisingly easy.

What you’ll need for the pie crust:                                                          Serves: 4 mini blueberry pies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks chilled unsalted butter, cut into pieces

What you’ll need for the pie filling:

  • 24 oz. pack of BlueBerries
  •  2 1/2 cups of sugar
  • 3 teaspoons of Cornstarch
  • 2 tablespoons of lemon juice


Here’s how:

  • I never made pie crust before, so I wanted to use a recipe. I used this simple pie crust recipe. The only thing I did differently in the recipe is step 3.  After separating the pie crusts to make mini pies, I rolled them into small balls and put them in the fridge (instead of flattening them the dough out.)
  • While my crust dough was in the refrigerator, I started making the pie filling.  In a medium hot pot, I added my blueberries, sugar, lemon juice, and corn starch.  Mix all ingredients together, and smash some of the blueberries while stirring.  Leave the filling on a low heat until ingredients are thoroughly combined and have a pie filling-like texture.
  • After one hour take out your pie crust from the fridge.  Remember we’re making mini blueberry pies…so instead of using a large pie pan, use a cupcake pan (if you can find a large tin cupcake pan.)
  • Butter the cupcake tin so that the blueberry crust will easily come out after baking.  Place the crust dough into the tins and let bake for 20 minutes on 350.
  • Once the dough is cooked thoroughly carefully take the crust from the tins.
  • Carefully spoon the pie filling onto the pie crust. Lightly sprinkle sugar on top of blueberry filling.
  • Serve and Enjoy!


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