Miniature Blueberry Pies
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Cook time: 
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Serves: 3, 5-inch miniature pies (12 ounces each)
A sweet summertime classic, blueberry pie, open-face style in miniature dishes. Easy and a new favorite dinnervine dessert.
What to get:
  • 1 package of prepared pie crust dough (store bought, 2 dough rounds/box)
  • 4 cups fresh blueberries (divided, rinsed and drained)
  • ½ cup white baker’s sugar (finer granule)
  • 2T cornstarch
  • 2T warm water (to be combined with corn starch)
  • ½ cup water (for heating with berries)
  • ¼ tsp lemon zest
  • ½ fresh lemon, juiced
  • pinch of sea salt
  • 1 dash ground cinnamon
  • Whipped cream for topping, optional
What to do:
  1. Prepare miniature pie dishes with shortening or butter (to grease).
  2. Remove prepared pie crust dough from fridge, allow to warm enough to be unrolled (10 mins or so).
  3. Preheat oven to 400 degrees.
  4. Lay one pie dough (pre-rolled into thin dough round) over prepared miniature pie dish, carefully centering & pressing to fit into dish (large portion of dough will hang over the dish rim).
  5. With kitchen scissors, trim dough around dish rim, but careful to leave an extra inch+ hanging over (as dough will shrink in oven).
  6. With hands pleat/finish the edges of crust by lightly pinching, and then use a fork to poke several holes over dough edges and center (as it will bubble in oven).
  7. Bake miniature crusts for ~15 mins on 400, until they’re golden brown (check so they don’t over-brown & bubble), then remove & cool on racks.
  8. While crusts bake, in a pot on stove, add 1 cup of the blueberries & ½ cup water, heat on medium until a boil begins.
  9. In a small bowl combine cornstarch & 2T warm water, whisking well to avoid clumps, set aside.
  10. Once pot begins to boil, reduce heat to a simmer & add pinch of salt, cornstarch mix & stir until well combined (mix will begin to thicken).
  11. Add sugar, dash cinnamon, juice of ½ lemon & zest, mix thoroughly, let the mix simmer for ~5-8 more mins on low (berries will begin to burst & mix thicken, stir every few mins).
  12. Remove blueberry mix from heat & allow to cool for ~10 mins.
  13. Once crust & mix are cooled, spoon generous amount of blueberry filling into each par-baked crust, allow to firm/gel for at least a couple of hours at room temperature.
  14. Top with whipped cream, or vanilla ice cream and serve!
I used pre-prepared, store-bought pie crust dough (the package contained two measured & rolled-out dough rounds -essentially for top and bottom crusts). In this case, each prepared round makes one bottom pie crust. Using the trimmings from remainder of the two, there is enough dough to make a third mini pie crust. Or purchase another box of dough, and double blueberry recipe for 4+ pies. These save fine at room temp, covered, or if adding whipped cream refrigerate.
Serving size: ½ - 1 mini pie
Recipe by the dinnervine at