Mini blueberry pies in muffin tins are the perfect small dessert. They’re charming and delicious. This mini blueberry pies recipe uses a simple blueberry filling with a lemon twist that combines as it heats in the oven.
You can certainly make your own pie crust, but this mini blueberry pies recipe uses a store-bought piecrust with perforations designed for the right size for cupcake pans or muffin tins. A homemade crust will work just as well. You can use a cookie cutter, glass or a small bowl to create small round mini pie crusts, about two inches in diameter.
Here, we’re making an unusual number of mini berry pies: seven. The reason is because the store-bought pie crusts package includes two pie crusts that each have seven mini pie crusts. So, if you use these crusts, you have 14 crusts — seven for the cupcake tin cups and seven to create a topping for the mini blueberry pies.
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Using one pint of blueberries fits this recipe perfectly. You can divide the blueberry mixture evenly between each of seven muffin tin cups for a nice size mini pie.
First, ensure you have the right size mini crusts for your cupcake pan. Then, tuck each mini pie crust into a muffin cup, pressing gently to shape it against the sides of the tin. You typically don’t need to spray or grease the muffin tins beforehand, but you can if you’d like.
Next, make the filling by combining a pint of washed blueberries with dry ingredients in a mixing bowl. The dry ingredients will include 1 1/2 Tablespoon of sugar, 1 teaspoon of cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of cardamom (or cinnamon.) Also add 1 Tablespoon of lemon juice.
Combine the mixture gently with a spoon until the dry ingredients are moistened. Then, use a spoon to divide the blueberry mixture evenly between the muffin tins.
Next, consider what kind of topping you want on your mini berry pies. This recipe uses another layer of pie crust, which you will seal to the bottom crust then crimp with your fingers. Cut slits in the top to vent. You can also use a weave or add a decorative top like crust cut into a heart or a star shape. (If you are not a fan of crust, you can simply exclude a top crust completely.)
Cook the mini blueberry pies at 375 degrees for about 15 to 18 minutes, then let them cool about 5 to 10 minutes. You’ll know when they are done with the crust is golden brown and the filling is bubbling. With this recipe, your blueberry filling will still include whole blueberries. Cook the pies a little longer if you want more of a jam-like texture.
Serving Mini Blueberry Pies
Removing the mini blueberry pies from the muffin tins can be tricky. One trick is to twist the little pies and they should slide out easily.
You can serve the small berry pies at any time for dessert. Try serving them on the Fourth of July or another holiday. You can make them in advance and store them for one day at room temperature or in the refrigerator for about three days. If you want to serve them warn, heat them up for about 10 minutes at 300 degrees.
You can eat these little berry pies on their own or pair them with ice cream. One pie is enough for one person, about two bites.
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Mini Blueberry Pies in Muffin Tins
- 1 Mixing Bowl
- 1 Muffin Tin
- 1 Small bowl
- 1 Basting brush
- 2 Pie crusts
- 1 Pint Blueberries
- 1 1/2 Tablespoon Sugar
- 1 Teaspoon Cornstarch
- 1/2 Teaspoon Cardamom (or cinnamon)
- 1/2 Teaspoon Salt
- 1 Tablespoon Lemon juice
- 1 Egg
- 1 Teaspoon Coarse sugar
- Preheat oven to 375 degrees. If your pie crust is in the refrigerator, allow it to come to room temperature for about 15 minutes. Cut your pie crusts into 14 2-inch circles using a cookie cutter. (You may also use store-bought mini pie crusts that are already perforated into muffin-tin sizes.)
- Place pie crusts into muffin tins, pressing the dough against the tin. You can pre-grease your muffin tins or use cooking spray, but that is typically not necessary because the pie crust has ample grease already.
- In a mixing bowl, add blueberries and the dry ingredients and lemon juice. Gently fold the mixture until the dry ingredients are combined.
- Divide the mixture evenly between the pie crusts, using a spoon.
- Top the pie crusts and blueberry mixture with another pie crust, pinching the edges together to seal the mixture inside. Then, crimp the edges and slit the top with four small slits. (You can also use a weave topping or another pie crust shape as a topping.)
- In a small bowl, beat the egg and add 1 tablespoon of water to create an egg wash. Brush any exposed pie crust with the egg wash using the basting brush. Sprinkle with coarse sugar.
- Bake mini blueberry pies in muffin tins in the oven at 375 degrees for 15 to 17 minutes, or until the crust is golden and the mixture is bubbling.
- Allow the pies to cool for at least five minutes. Mini blueberry pies in muffin tins can be served hot or at room temperature.
Mini Blueberry Pies with Blueberry Compote
Instead of cooking the mini piecrusts with the blueberry mixture together, you can also cook them separately. And then combine them. With this method, you will not have a top to your pies, but the berry pie crusts will be more crispy.
Simply follow the instructions for cooking mini pie crusts but without including the filling. Then, cook the blueberry and sugar mixture in a sauce pan until it is bubbling and the berries have burst. This creates a blueberry compote. Allow it to cool about 10 minutes, then divide it evenly into the mini piecrusts in the muffin tins.
A key part of this version of blueberry pies in muffin tins recipe is waiting for things to cool. You want to wait for the blueberry filling to cool before you fill the pies, and you want to wait for the small blueberry pies to cool before you remove them from the muffin tins.
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What pan to use for mini pies?
You can use a muffin tin or cupcake pan to make mini pies like blueberry pies. Simply press the pie crust into the muffin tins and remove the excess. You can start with a mini pie crust that is about two inches in diameter. To make bite-size pies, try using a mini muffin pan, which has smaller cups.