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Buttery pastry wrapped around a juicy homemade blueberry filling makes these mini blueberry pies such a fun summer treat. They’re golden and flaky on the outside, bright and jammy in the middle, and just the right size to pick up and eat with your hands.
There’s something especially nice about making these when blueberries are at their best.
The berries simmer on the stove with sugar and lemon until they turn into a thick, glossy filling,
while a little lemon zest in the crust gives the buttery pastry a fresh lift.
Once the pies are assembled and baking, the hardest part is waiting for them to cool.
I love these for summer get-togethers, picnics, and afternoon treats, but they’re also worth making just to stash a few in the freezer. You get all the goodness of homemade blueberry pie in a little individual package—no slicing required.
Why You’ll Love This Recipe
There’s a lot to love about these little pies, starting with that buttery homemade crust. It’s tender and flaky, with just enough lemon zest to complement the berries without overpowering them.
Then there’s the blueberry filling. Fresh blueberries cook down with sugar before being thickened with cornstarch, so the filling stays juicy without running everywhere when you take a bite. Butter and lemon zest round out the flavor and make the blueberries really shine.
And, of course, the mini size is part of the fun! These pies are easy to pick up and eat, which makes them great for picnics, parties, lunch boxes, or a casual summer dessert. You can also make the dough and filling ahead of time, and the finished pies freeze well for whenever a blueberry craving hits.
Ingredients You’ll Need
Here’s a quick breakdown of the ingredients that make these blueberry mini pies so good.
For the Blueberry Filling
- Blueberries – The star of the filling! As the blueberries cook, they soften and burst, creating a juicy, fruity base for the pies.
- Sugar – Sweetens the blueberries and balances their natural tartness. Sweeter berries may need less, while more tart blueberries may need a little more.
- Cornstarch – Thickens the blueberry mixture so you get a rich, jammy filling that stays inside the little pies instead of running out.
- Water – Mixed with the cornstarch to create a smooth slurry before it goes into the hot blueberry mixture.
- Lemon Zest – Adds a fresh, citrusy note that brightens the blueberry flavor.
- Unsalted Butter – Adds a little richness and gives the finished filling a smooth texture.
- Salt – Just a small amount helps balance the sweetness and bring out the flavor of the blueberries.
For the Pie Crust
- All-Purpose Flour – The base of the homemade pastry and gives the dough the structure it needs for rolling, cutting, and filling.
- Lemon Zest – A little zest in the pastry ties the crust and blueberry filling together with a subtle fresh lemon flavor.
- Unsalted Butter – Keep it very cold! The cold pieces of butter throughout the dough help create that tender, flaky pastry texture as the mini pies bake.
- Granulated Sugar – Adds just a touch of sweetness to the crust without making it overly sweet.
- Buttermilk – Brings the dough together while helping create a tender crust. Start with the amount called for in the instructions and add more only if the dough needs it.
- Fine Sea Salt – Balances the flavors in the pastry and keeps the crust from tasting flat.
For the Egg Wash
- Egg + Water – Brushed around the pastry edges to help seal the mini pies, then brushed over the tops to give them a beautiful golden finish as they bake.
- Coarse Sugar (optional) – Sprinkle it over the egg-washed pies before baking if you want a little extra crunch and sparkle on top.
Step-by-Step Instructions
Let’s make blueberry mini pies!
First, make the dough.
Whisk together the flour, lemon zest, sugar, and salt in a large bowl. Cut in the very cold butter until the largest pieces are about the size of tiny peas.
Gently stir in ¾ cup of the buttermilk. Once the dough starts coming together, knead it two or three times to form a ball. If it’s still too dry to hold together, add the remaining buttermilk 1 tablespoon at a time.
Divide the dough in half, flatten each half into a disc, wrap, and refrigerate for at least 1 hour or up to 2 days. This resting time gives the dough a chance to chill before you roll it out.
Next, make the blueberry filling.
Add the blueberries and sugar to a medium saucepan and simmer over low heat. After 5–7 minutes, the sugar should be melted and the berries should begin to burst.
Mix the cornstarch and water in a small bowl. Mash any blueberries that are still whole, then slowly whisk the cornstarch mixture into the pan. Keep stirring as the filling cooks over medium heat and thickens.
Add the lemon zest, butter, and salt and cook for another 30–45 seconds. Then take the filling off the heat and let it cool completely. You can also make it a day ahead and keep it in the refrigerator.
Now, assemble the pies.
Preheat the oven to 400°F / 200°C and line 3 baking sheets with parchment paper.
Roll one disc of chilled dough on a generously floured surface, working from the center outward, until the dough is about 1/8 inch thick. Cut it with a 2 ½–3 inch cookie or biscuit cutter, or use a knife to make squares.
Brush the edges of half the pieces with egg wash. Cut vents into the remaining pieces—these will become the tops.
Spoon 1 rounded teaspoon of blueberry filling into the center of each egg-washed piece. Add the pastry tops, gently press them into place, and crimp the edges with a fork to seal.
Brush the tops with egg wash and sprinkle them with coarse sugar, if desired.
Finally, bake.
Place the mini pies on the prepared baking sheets, leaving 1–2 inches between them. Bake for 15–18 minutes, until the pastry is puffed and beautifully golden.
Transfer them to a wire rack to cool, and then they’re ready to enjoy.
Expert Tips
Keep everything cold. Cold dough is much easier to work with, and keeping the butter cold helps give the baked pastry its flaky texture. If your dough starts feeling sticky or overly soft while you’re rolling or assembling the pies, pop it back into the refrigerator or freezer for a few minutes.
Let the blueberry filling cool completely. This is one step you don’t want to rush. Warm filling can soften the pastry and make the pies harder to assemble. I like the make-ahead option here—the filling can be prepared the day before and refrigerated.
Resist the temptation to add extra filling. One rounded teaspoon might not look like much, but it’s the right amount for these little pies. Too much filling makes them difficult to seal and more likely to leak in the oven.
Pour the cornstarch mixture in slowly. Whisk while you add it to the blueberries so it incorporates smoothly instead of forming lumps.
Don’t overwork the scraps. You can absolutely gather and re-roll leftover dough, but handle it as little as possible. The less you work the pastry, the better its final texture will be.
Recipe Variations
I love these mini pies just as they are, but there are a few easy ways to change their look and presentation without altering the recipe itself.
For a little sparkle and crunch, sprinkle the egg-washed tops with sanding sugar or demerara sugar before they go into the oven.
You can also play around with the shape. Cut the pastry into squares for a simple hand-pie look, or use a round 2 ½–3 inch cutter for little circular pies. Small decorative vents in the top crust are another easy way to make a batch feel special.
And when it comes to serving, toppings are fair game. A warm blueberry mini pie with vanilla ice cream is especially hard to beat.
Storage & Reheating
These pies are great for making ahead. Once completely cool, store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.
Want to keep them longer? Freeze the mini pies in an airtight container for up to 3 months. It’s a handy way to save a taste of blueberry season for later.
The pies are delicious at room temperature, but you can also gently warm them before serving. An oven is a good choice when you want to bring back some of that freshly baked texture and crispness.
Serving Suggestions
These blueberry mini pies don’t need much—the combination of flaky pastry and blueberry filling is delicious all on its own. Set them out on a platter for a summer party or pack them up for a picnic and let everyone grab their own.
For dessert, I especially like them slightly warm with a scoop of vanilla ice cream. Lightly whipped cream is lovely too, and fresh blueberries on the side make an easy seasonal garnish.
They’re also just right alongside coffee or tea for an afternoon treat. And because there’s no pie to slice or plates to pass around, they’re an easy choice for potlucks, brunches, lunch boxes, and casual get-togethers.
Recipe FAQs
1. Can I make the dough and blueberry filling ahead of time?
Yes, you can definitely make both ahead of time. The pie dough can be wrapped and stored in the refrigerator for up to 2 days. The blueberry filling can be made 1 day ahead and kept refrigerated. Just make sure the filling is completely cool before assembling the pies.
2. Why is my pie dough getting sticky while I roll it?
This usually happens when the butter in the dough gets too warm. If the dough starts to feel sticky, soft, or mushy, slide it onto a baking sheet and place it in the refrigerator or freezer for a few minutes. Once it firms back up, it will be much easier to roll and cut.
3. How do I keep the blueberry filling from leaking out?
Make sure you don’t overfill the pies. You only need 1 rounded teaspoon of blueberry filling in the center of each one. Lightly brush the edges with egg wash, place the top piece of dough over the filling, and seal well with a fork. Also, don’t forget to cut vents in the tops so steam can escape while baking.
4. How do I know when the blueberry filling is thick enough?
The filling should be thick and jammy rather than thin and runny. Slowly add the cornstarch slurry while whisking constantly, then continue cooking over medium heat until the mixture thickens. Make sure to cool it completely before adding it to the pie dough.
5. Can I freeze blueberry mini pies?
Yes, these mini pies freeze really well. Let the baked pies cool completely, then place them in an airtight container and freeze for up to 3 months. This makes them great for preparing ahead when you want an easy homemade treat ready for later.
Homemade Mini Blueberry Pies
Ingredients
For the Filling
- 4 cup blueberries (1 ½ lbs. / 690g / 2 pint containers)
- 1/2 cup sugar (100g)
- 3 tbsp water
- 3 tbsp cornstarch (cornflour in UK)
- 1 tbsp lemon zest, freshly grated
- 2 tbsp unsalted butter
- 1/4 tsp salt
For the Crust
- 3 3/4 cups all-purpose flour (450 grams)
- 1 tbsp lemon zest
- 1 1/2 cups unsalted butter, very cold and cut into small pieces (339g)
- 1 1/2 tbsp granulated sugar
- 1 cup buttermilk]
- 1 tsp fine sea salt
For the Egg Wash
- 1 egg, beaten with 1 tablespoon water
Instructions
Prepare the Dough
- In a large mixing bowl, whisk the flour, lemon zest, granulated sugar, and salt together.
- Add the very cold butter. Using a pastry blender, cut the butter into the flour mixture until the largest pieces are about the size of tiny peas.
- Pour in ¾ cup of the buttermilk. Stir gently with a rubber spatula until the mixture begins to hold together, then knead it two or three times to form a ball.
- If the dough does not come together, add the remaining ¼ cup buttermilk, 1 tablespoon at a time, until it does. Gently knead it again after adding the necessary buttermilk.
- Divide the dough into two equal portions. Wrap each portion in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour or for up to 2 days.
Prepare the Blueberry Filling
- Taste a few of the blueberries first. If they are sweet, use closer to ½ cup sugar. If they are less sweet, you may need up to ¾ cup sugar.
- Put the blueberries and sugar into a medium saucepan. Cook over low heat, stirring occasionally, until the sugar has melted and the blueberries begin to burst, about 5–7 minutes.
- In a small bowl, combine the cornstarch and water to make a slurry.
- Once the sugar has dissolved and the berries have started bursting, mash any blueberries that remain whole. While whisking constantly, slowly pour the cornstarch slurry into the saucepan. Do not add it all at once, as this can cause the cornstarch to clump.
- Increase the heat to medium and continue cooking, stirring frequently, until the blueberry mixture has thickened.
- Stir in the lemon zest, butter, and salt. Cook for another 30–45 seconds.
- Remove the filling from the heat and allow it to cool completely before assembling the pies. The filling can also be prepared a day ahead and refrigerated.
Assemble and Bake the Mini Pies
- Preheat the oven to 400°F / 200°C. Line 3 baking sheets with parchment paper.
- Generously flour the countertop. Unwrap one chilled disc of dough and place it on the floured surface.
- Using a floured rolling pin, gently roll the dough from the center outward. The chilled dough will initially be quite firm, so work with it gradually. It will soften fairly quickly as you roll.
- Continue rolling from the center outward, rotating the dough as needed, until it reaches approximately 1/8 inch thick. If the butter begins to soften too much and the dough becomes sticky or mushy, transfer the dough to a baking sheet and refrigerate or freeze it for a few minutes, just until it firms up again.
- Cut the rolled dough using a 2 ½–3 inch cookie or biscuit cutter, or use a knife to cut the dough into squares.
- Prepare the egg wash and have a pastry brush ready. Lightly brush egg wash around the edges of half of the dough pieces.
- Cut small vents into the centers of the remaining dough pieces. These will form the tops of the pies.
- Spoon 1 rounded teaspoon of blueberry filling into the center of each egg-washed piece of dough.
- Cover each filled piece with one of the vented dough tops. Avoid adding too much filling, as overfilled pies are harder to seal and may leak while baking.
- Gently press the top and bottom pieces together with your fingertips. Seal the perimeter of each pie by pressing the edges with the tines of a fork.
- Brush the tops with egg wash. Sprinkle with coarse sugar, if desired.
- If the assembled pies or remaining dough become soft or mushy, refrigerate them briefly before baking.
- Repeat the rolling, cutting, filling, and sealing process with the second disc of dough and the remaining filling. Dough scraps can be re-rolled, but handle them as little as possible.
- Arrange the pies on the parchment-lined baking sheets, leaving 1–2 inches between them.
- Bake for 15–18 minutes, or until the pies are puffed and golden.
- Transfer the baked pies to a wire rack and allow them to cool.
Notes
Recipe Notes
