Mini Blueberry Pies

Not long ago, I discovered these adorable little individual pie plates at HomeGoods. I knew right away they needed to come home with me! At $6.99 for a set of 4, they were a steal. I bought 2 packages, so I would have enough for family gatherings or parties (when it’s no longer a pandemic anyway….😕).

I mean, look how cute they are!

So Many Blueberries!

I knew when I got them home, the first thing I would make with them was Mini Blueberry Pies!

You might remember how in June, we picked 17 pounds of strawberries, and for awhile, made all things strawberry. Then in July, I bought 25 pounds of Georgia peaches from a farm stand. Well, recently, we found ourselves with 10 pounds of blueberries! Isn’t summer great? So much fresh produce….

Converting Whole Pie Recipes to Mini Pies

An average 9-inch pie recipe will yield between four and six individual 5-inch pies. Since there is so much variation in the various mini pie plate types and styles, you have to be ready to “wing-it” a little, until you find the measurements that work for your specific minis.

I used 3/4 of a cup of filling in my 5-inch pie plates and it was perfect. Be careful not to overfill your mini plates though, as minis are typically much more shallow than a standard 9-inch pan.

A single-dough pie crust will yield about two individual 5-inch pies. I had one pre-made refrigerated crust in my fridge, and it worked out just right to make two 5-inch pies with lattice tops. It would not have been enough to make a solid crust on top, though, so plan accordingly. Individual pies tend to require more dough than a standard pie.

Individual Mini Blueberry Pies

I used one ready-to-bake crust that I already had in my fridge, which made these pies super easy and quick to put together. You can make whatever your favorite crust recipe is, though, if you prefer. When I do make homemade crust, I usually use the one from the first Magnolia Table cookbook. It always turns out perfect.

I placed one of my mini pie plates on the crust and traced around it with my knife, cutting just a tiny bit larger than the rim, to allow the crust to tuck down in and still cover the edges. Don’t cut right up next to the pie plate edge, or the crust will be too small.

I was able to get two bottom crusts for my minis out of this one pre-made crust, with extra scraps for the lattice top.

I put my blueberries in a mixing bowl and sprinkled them with the sugar, corn starch, salt and cinnamon, and stirred it all together. Next time, I think it would be easier to mix the dry ingredients separately, and then sprinkle it over the blueberries after they are already in the pie plate. This way was a bit of a challenge to make sure I got an even amount of dry ingredients divided between the two minis.

I filled the bottom crusts, and dotted the tops of the berries with butter.

Next, I formed the extra scrap pieces of dough into a ball, and rolled it out into a small rectangle with a rolling pin.

I cut it into 1/2 inch strips to make the lattice tops, using 6 strips per pie.

I wove the lattice strips together, and crimped the edges.

Place the pies on a baking sheet lined with parchment, to catch any juices that may bubble out.

Bake at 375 degrees. The mini pies took about 25 minutes. A full-sized pie will take closer to 45 minutes.

Oh yeah… look at that delicious-ness.

Blueberry Pie

thehouseonsilverado
You can make this delicious pie as one regular 9-inch pie, or turn it into minis for perfect little individual servings!
Servings 1 9-inch pie

Ingredients
  

  • ¾ cup white sugar use less if your blueberries are extra sweet!
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 4 cups fresh blueberries you could use frozen, but add an extra ½ tbsp cornstarch to thicken more
  • 1 tbsp butter
  • pie crust for a double-crusted pie

Instructions
 

  • Preheat oven to 375°.
  • Mix sugar, cornstarch, salt, and cinnamon.
  • Line pie dish with one pie crust. Pour blueberries into the crust, and sprinkle with sugar mixture. Dot with butter.
  • Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute the edges.
  • Place pie on a baking sheet lined with parchment, to protect oven from any juices that may bubble over.
  • Bake for about 40 minutes, or until crust is golden brown.

Notes

Mini Pies: For two 5-inch mini pies, I used about 1/3 of the filling recipe and one single pie crust.  You will need to adjust your measurements to account for the size of your mini pie plates, and how many you are making.
I only baked my mini pies for about 25 minutes at 375 degrees.

These little pies are so cute, and they tasted like summer! I can’t wait to try them with some of our fresh Georgia peaches in the freezer, and again this fall when we pick fresh apples from the orchard. Can’t stop, won’t stop.

I see a lot of mini pies in our future. 💕 🥧

Resources:

Mini White Scalloped Pie Plates–set of 6

The pie plates I bought from HomeGoods are Fiddle + Fern brand. These are similar, but slightly bigger (6.5 inch).

Mini Pie Pans With Classic Fluted Rims 4 Bright Colors- set of 12

Mini Pie Pan, Nonstick 5 Inch Pie Plate Baking Dish with Ruffled Edge, Pie Tins for Toaster Oven Air Fryer Insta Pot — set of 4

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