Mini Blueberry Pies

Print Recipe

5 from 4 votes

These easy Mini Blueberry Pies are pretty, delicious, and fun to make for picnic baskets and lunch boxes too.

Prep Time20

Cook Time18

Plus cooling time before baking15

Total Time53

Course: Dessert

Cuisine: American

Servings:

Calories: 109kcal

Author: Paige

Cost: $10-$15.00

Equipment

1 large baking sheet
parchment paper
Rolling Pin
3 inch cookie cutter
pastry brush or silicone brush
Measuring Cups
Measuring Spoons
cookie cutter
plastic wrap

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