Small and delightful, these Mini Blueberry Pies are easy to make, They and look & taste absolutely delicious, and make an impressive dessert!
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Why You’ll Love This Recipe
This recipe came out of my need to make a quick and easy dessert before some friends stopped by. I almost always have some pie dough hanging around, and plenty of fruity jams. These cute little pies are now part a permanent part of my dessert recipes repertoire!
Here’s some good reasons to make this mini pie recipe:
- This is an easy small batch recipe with simple ingredients. Like, really easy. Thank you, flaky crust from the grocery store 🙂
- Flexible. You can use your imagination on flavor combos for these pies (blueberry filling of any kind is one of my favorite things).
- Makes a lot: You can get 20 servings from this recipe, or cut the amount in half, if you’d like.
- Delicious! You definitely can’t eat just one of these mini pies, and they are wonderful with some hot tea in the afternoon as a little splurge.
- If you love mini desserts like this, you’re a person after my own heart. 🙂 Bookmark these recipes for later, Mini Caramel Apple Pies, these over-the-top-delicious fresh strawberry pies, Strawberry Cheesecake Cookies, and Apple Hand Pies that are nostalgic, amazingly delicious and that also use store-bought pie crust!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Pie Crust: I like Pillsbury refrigerated flaky pie crust, which comes 2 rolls to a pack (not sponsored)
- Blueberry Jam: Any good quality jam will do, and don’t use pie filling for best results- we want the concentrated flavor that comes from using jam.
- Powdered Sugar: To make a simple, citrus-y glaze that adds sweetness and balance to the mini pies
- Lemon Zest and Extract: Use a little lemon juice and a bit of lemon zest if you don’t have lemon extract, or just use pure vanilla extract instead.
- Egg: Beat with a fork, then use a pastry brush (or clean fingers) to seal the edges and top the pies so they get golden brown in the oven.
- Sprinkles: Totally optional, use any kind of coarse sugar as an optional garnish for the top of each pie.
Step-by-Step Instructions
For the full set of instructions and ingredients, please scroll to the recipe card below.
- Bring the pie crusts to room temperature, then unroll them. Using a lightly floured work surface and rolling pin, press out any seams on the dough, and shape into a rough circle. The goal here is smoothness, not to make the crust larger or thinner.
- Using a 3″ inch fluted circle cookie cutter or round biscuit cutter, cut out as many shapes as you can. Gather up the scraps, gently roll them out again, and cut. Repeat with the other pie crust.
- Dollop some of the blueberry jam filling right in the middle of each pie crust round. Use a beaten egg to brush on the inside edges of the pie crust, and fold over, lightly tapping the edges together to seal.
- Refrigerate the pies for 15 minutes (cover in plastic wrap first) This way, they’ll hold their shape better in the oven.
- Brush more of the beaten egg over the tops of the pies, then bake
- Cool completely, then drizzle with lemon glaze, colored sugar and serve!
Tips For This Recipe
- Use pure vanilla extract instead of the lemon zest and extract if you’d like.
- Try other flavors of jam, like cherry, apricot or raspberry. Use your favorite fruit jam!
- Refrigerating the pies before baking is the key to helping them keep their shape. Refrigerate them on a baking sheet or a other flat plate.
- Make sure the pies are completely cool before glazing, and sprinkle just a touch of colored sugar on top. You could totally use sprinkles instead!
Serving Ideas
- There are a lot of fun ways to serve these little pies! Make them for baby and wedding showers, casual dinners with friends, gift them to co-workers in pretty cellophane bags, tuck a few inside someone’s lunch box, or bring a big batch of these sweet treats to a picnic or tailgating party.
- Don’t forget Easter, Mother’s Day, Graduation and other special occasion gatherings are coming up too!
- Serve these mini pies “ala mode” in a small bowl or tea cup with a scoop of vanilla ice cream and some fresh blueberries
- Interested in menu ideas to go with this recipe? Start with a couple of appetizers to get things rolling, like these obsessive Party Olives, or some simple Veggie Cups with Hummus.
- Then go for a great salad, like this gorgeous Lemon Shrimp Salad, or a Shredded Chicken Burrito Bowl, or something more substantial, like Citrus Chicken Thighs or a cheesy Taco Pie with Crescent Rolls. Keep it simple, and have fun!
Frequently Asked Questions
Can I make the pies in advance?
You can definitely prep them a day in advance and bake them the day you plan to serve them.
Can I freeze the pies?
Cover them well and put them in and airtight container unbaked, and without the egg wash on top. When you’re ready to bake, defrost and follow the recipe instructions.
How do I store any leftover baked pies?
Use a well-sealed airtight container and refrigerate them for a day, maybe two. These mini pies are best eaten the same day or day after they’re baked.
More Recipes to Try:
Here’s a few more recipes you might like:
- White Chocolate Peanut Butter Cups: Decadent and easy!
- Hawaiian Shortbread Cookies: Buttery and packed with chocolate chips.
- Cherry Puff Pastry Turnovers: A wonderful pastry to make easy at home…
- Bite Sized Chocolate Chip Cookies So cute as hostess gifts!
- Jelly Filled Peanut Butter Cookies: A great cookie, soft and flavorful…
- Dark Cherry Smoothie: Fresh tasting and great for snacks!
- Pineapple Smoothies: So refreshing and full of delicious tropical flavors
- Decorated Chocolate Covered Strawberries: These look just as good as they taste!
- Chocolate Snowflake Cookies: Delicious in any shape, this is one good cookie!
- Strawberry Cheesecake Cookies: Kind of like a strawberry cheesecake shortcake!
- Blackberry Galette: Jammy and the crust on this is outstanding…
- Chocolate Covered Popcorn: This stuff is totally addicting!
- Macadamia Nut Shortbread Cookies: Rich and drizzled with chocolate…yum!
- Shortbread Lemon Cookies: Thick, soft and so, so good!
If you’ve tried Mini Blueberry Pies, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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Mini Blueberry Pies
These easy Mini Blueberry Pies are pretty, delicious, and fun to make for picnic baskets and lunch boxes too.
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Servings: 20
Calories: 109kcal
Ingredients
- 2 rolls Pie Crusts, store-bought, refrigerated
- ⅓ cup Blueberry jam
- 1 Egg, large, lightly beaten
- 2 tablespoon Sprinkles, for garnish
- FOR THE LEMON GLAZE
- ½ cup Powdered Sugar confectioners sugar
- ½ teaspoon Lemon zest, freshly grated
- ¼ teaspoon Lemon Extract vanilla works too
- 1 tablespoon Cream or milk
Instructions
- HEAT OVEN TO 350F, prepare baking sheet by lining it with parchment paper. To make the pies, you'll need a lightly floured rolling pin, a 3" (three inch) fluted cookie cutter, and a pastry brush or silicone brush.
- For the Lemon Glaze, Combine the powdered sugar with the lemon zest, lemon extract and 1 (one) tablespoon of cream in a small bowl until lumps are gone. If the mixture is too thick, add ½ tsp of additional cream at a time until syrup-like consistency. Set aside until ready to drizzle on the cooled pies.
- On a lightly floured work surface, unroll both pie crusts and gently flatten them out with a rolling pin to smooth it out. Cut the crusts with the 3" cookie cutter, gathering unused crust scraps up with your fingers and rolling them out again with the lightly floured rolling pin to make as many 3" cut-outs as you can with the dough.
- Place a ½ teaspoon of blueberry jam in the middle of each dough round. Don't over-fill them, or they'll leak with baking. Beat the egg in a small bowl, then brush a thin amount around the edges of the crusts with a pastry brush or clean fingers, then fold in half and press the edges lightly together to seal.
- Place the finished pies on the baking sheet, cover in plastic wrap, and refrigerate for 15 minutes. Brush the tops of the pies with the remaining egg wash. Bake for 15-18 minutes until crust is lightly brown. Remove from oven and cool completely on a wire rack.Drizzle a teaspoon of the lemon glaze on each pie, and add some sprinkles too, if desired.
Notes
- Use vanilla extract instead of lemon for flavoring the glaze for the pies.
- Try other flavors of jam, like cherry, apricot or raspberry. Use your favorite fruit jam!
- Refrigerating the pies before baking is the key to helping them keep their shape. Refrigerate them on a baking sheet or a other flat plate.
- Make sure the pies are completely cool before glazing, and sprinkle just a touch of colored sugar on top. You could totally use sprinkles instead!
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 75mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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This post was updated with new photos and descriptions November, 2022.
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