Mini blueberry pies are a delightful way to enjoy the sweet and tart flavors of fresh blueberries in a perfectly portioned dessert. This mini blueberry pie recipe is not only easy to follow but also a fantastic opportunity to showcase seasonal fruit.
Ingredients
Scale:
1 ½ cups all-purpose flour (for a flaky texture, use a high-quality brand)
½ teaspoon salt (to enhance the flavor)
1 tablespoon granulated sugar (to balance the tartness of the blueberries)
½ cup unsalted butter, chilled and cut into small cubes (this should be very cold for the perfect crust)
4-6 tablespoons ice water (to help bring the dough together without melting the butter)
2 cups fresh blueberries (choose ripe and firm berries for the best results)
¼ cup granulated sugar (adjust based on the sweetness of your blueberries)
1 tablespoon cornstarch (for thickening the filling and preventing it from being runny)
1 teaspoon lemon juice (this brightens the flavors and adds a hint of acidity)
½ teaspoon vanilla extract (for enhancing the overall flavor profile)
1 egg, beaten (for egg wash to give a golden color)
1 tablespoon coarse sugar, for sprinkling (adds a lovely crunch and sweetness)
Instructions
Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together.
Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the filling: In a medium bowl, combine the fresh blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the blueberries.
Preheat the oven: Preheat your oven to 375°F (190°C).
Roll out the dough: Roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
Assemble the pies: Fit the dough circles into a greased muffin tin, fill each crust with the blueberry mixture.
Cover the pies: Roll out additional dough for the tops and place them over the filling, crimping the edges.
Brush and sprinkle: Brush the tops with the beaten egg and sprinkle coarse sugar.
Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
