Small and delightful, these Mini Blueberry Pies are easy to make, look & taste absolutely delicious, and make an impressive dessert with a scoop of vanilla ice cream.
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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 refrigerated pie crust hanging around, and plenty of fruity jams. This easy recipe for mini blueberry pies are part a permanent part of my dessert recipes repertoire!
Here’s some good reasons to make this recipe:
- This is an easy, small batch recipe with simple ingredients. Thanks to flaky pie crust from the grocery store.
- It’s flexible! Use your own flavor combos for these pies.
- Makes a lot: You can get about 20 mini pies from this recipe.
- Delicious! You definitely can’t eat just one of these mini pies, and they’re wonderful with hot tea.
- 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.
- Blueberry Jam: Any good quality jam will do, but don’t use pie filling for best results.
- Powdered Sugar: To make a simple glaze to add 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 slightly 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 and unroll them. Using a lightly floured work surface, use a rolling pin to press out any seams on the dough, then 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 again. Repeat with the other pie crust.
- Dollop blueberry jam 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 fifteen minutes, covered in plastic wrap. 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 until golden brown.
- Cool completely, drizzle with glaze and colored sugar and serve.
Tips For This Recipe
- Use pure vanilla extract instead of the lemon zest and lemon 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.
- That said, be sure to set 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 perfect for a dessert like this.
- Serve these mini pies in a small bowl or tea cup with a scoop of vanilla ice cream and some fresh blueberries on top.
- 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: A cookie version of the classic dessert.
- Blackberry Galette: Jammy and wonderful, the crust 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 tablespoons Sprinkles or colored sugar, for garnish (optional)
- GLAZE
- ½ cup Powdered Sugar confectioners sugar
- ½ teaspoon Lemon zest, freshly grated (optional)
- ¼ teaspoon Lemon Extract (or Pure Vanilla extract)
- 1 tablespoon Cream or milk
Instructions
- Preheat oven To 350F. Prepare a large baking sheet by lining it with parchment paper or other non-stick surface such as a Silpat. 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.
- On a lightly floured work surface, un-roll both of the pie crusts and gently flatten them. Working from the middle outward, use a rolling pin that's been dusted with flour from your work surface to smooth any seams out of the dough. Cut as many circles of dough as you can with the cookie cutter, gathering the unused crust scraps and rolling them out again with a lightly floured rolling pin.
- Place a half-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 outside edge of the crust using a pastry brush or your fingers. Fold the dough in half, gently pressing the edges together to seal.
- Place the prepared pies on the baking sheet covered in plastic wrap and refrigerate for fifteen minutes. Brush the tops of the pies with the remaining egg wash. Bake for 15-18 minutes until crust is light golden brown. Remove from oven and cool completely on a wire rack.
- Glaze:For the glaze, combine the powdered sugar with the lemon zest and lemon extract (if using. Note that vanilla extract only is just as good with these) plus one tablespoon of cream. Mix with a fork until lumps are dissolved. If the mixture is too thick, add ½ tsp of additional cream at a time until syrup-like consistency. Drizzle a teaspoon of the lemon glaze on each pie, and add colored sprinkles too, if desired.
Notes
- Use vanilla extract instead of lemon for flavoring the glaze on these pies.
- Try other flavors of jam, like cherry, apricot or raspberry.
- Refrigerating the pies before baking is key to helping them hold their shape in the oven. Place them on a baking sheet or flat plate.
- Make sure the pies are completely cool before glazing. Sprinkle just a touch of colored sugar or sprinkles on top, if desired.
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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