These blueberry mini pies are the perfect little dessert for a holiday buffet.

Aren't they cute?

These blueberry mini pies are a little rustic looking, because the blueberry filling bubbles up while baking, but that just adds to their charm, right?

You bake these little pies in a mini muffin tin, just like these mini quiches. You could serve them with other mini desserts such as raspberry-blueberry crisps. 

Just cut your favorite pie crust with a 2 1/2 inch round cookie cutter, and fit each round into the wells of the muffin tin, and then fill them with your blueberry filling. I topped these with little heart cutouts from the crust scraps, but you can leave them plain and top them with a bit of whipped cream.

If you want a "neater" looking pie, you can bake the crusts, the cut outs, and filling separately, and then fill the crusts with the blueberry filling and top with the hearts.

I used store bought refrigerated crust, but you can use your favorite pie crust recipe if you prefer.

The filling comes together very quickly. Just cook half of the blueberries with sugar, water, cornstarch, lemon juice and a bit of cinnamon. Once it thickens, which takes about a minute, stir in the rest of the blueberries and remove the mixture from the heat.

I used a demi tasse spoon to add the mixture to the pie "crusts" before baking. I did have a little of the filling leftover, which we used for topping pancakes for breakfast.

If you have leftovers, you can store them at room temperature for a couple of days as long as the weather is cool. You can also store them in the refrigerator. Just bring them to room temperature before serving.

These little blueberry pies were so easy to make and they were a big hit with my taste testers. By the way, if you like pies, be sure to scroll down and check out the rest of the Baking Bloggers recipes.

Blueberry Mini Pies

Make these mini blueberry pies for a fun treat for a holiday buffet. 

Baking Bloggers

Holiday Pies

• Amazing Apple Pie by Simply Inspired Meals
• Butternut & Apple Galette by Sid's Sea Palm Cooking
• Chicken and Spinach Quiche by A Day in the Life on the Farm
• Chocolate Cream Pie by Making Miracles
• Kate's Perfect Plum Pie by Food Lust People Love
• Lemon Meringue Tart by Culinary Adventures with Camilla
• Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
• Pear Ginger Pie by Cookaholic Wife
• Pecan Streusel Pumpkin Pie by Palatable Pastime
• Spinach and Chicken Quiche by Sneha's Recipe

Blueberry Mini Pies

Yield: 12 mini pies

Author: Karen Kerr

These blueberry mini pies are the perfect little dessert for a holiday buffet.

ingredients:

• One premade unbaked refrigerated pie crust
• 2 cups fresh blueberries, divided in half. Frozen will also work
• 1/3 cup sugar
• 1/3 cup water
• 2 tablespoons cornstarch
• 1/2 teaspoon lemon juice
• Pinch of salt
• Pinch of cinnamon

instructions:

How to cook Blueberry Mini Pies

1. Heat the oven to 350 degrees F. 
2. Spray 12 cavities of a mini muffin tin with spray oil. 
3. Cut 12 circles with a 2 1/2 inch round cookie cutter. You may have to gather up the scraps and re-roll the dough. 
4. Press the crust dough into the cavities of the muffin tin. 
5. Place 1 cup of the blueberries, the sugar, the water, cornstarch, lemon juice, salt, and cinnamon in a medium saucepan and bring to a boil. Cook until thickened, about a minutes. Stir in the rest of the blueberries and remove from the heat. 
6. Place some of the blueberry  mixture into each prepared muffin tin cavity. You will have leftover filling. 
7. Top with a dough cutout (optional).
8. Bake the mini pies for 20 minutes until set. 
9. Serve warm or at room temperature. 

https://www.karenskitchenstories.com/2019/11/blueberry-mini-pies.html

Karen's Kitchen Stories

pie, mini pie, blueberries

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