These mini blueberry pies are topped with star shaped pie crust cutouts for a fun, easy treat you can make to celebrate the 4th of July or Memorial Day! Top with vanilla ice cream or homemade whipped cream for the perfect summer dessert!
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Ingredient Notes
You only need a few ingredients to make these mini blueberry pies!
Pie Crust - I always use my homemade perfect flaky pie crust in this recipe! However, you can use your own homemade pie crust or store-bought pie dough if you prefer!
Blueberries - I always prefer to use fresh blueberries, but you can also use frozen! These would also be delicious with raspberries, strawberries, or cherries!
Cornstarch - We use cornstarch to help thicken the filling, but you can also substitute flour or clear jel. This is a great guide for making those substitutions!
Lemon Juice - I love the pop of brightness and acidity that fresh lemon adds!
The complete list of ingredients and amounts is located in the recipe card below.
Special Equipment
- Rolling pin
- Mini tart tins - you can also use a regular muffin tin instead.
- Star shaped cookie cutters - these are optional, but a fun way to add a bit of cute patriotic flair to the blueberry pies!
How to Make Mini Blueberry Pies
In a large pot over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Cook, stirring frequently, until the blueberries begin to break down and the filling starts to simmer and thicken, about 15 minutes.
Remove from the heat and set aside. Allow to cool completely to room temperature before filling the pie crust.
Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.
Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins.
Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes.
Preheat the oven to 425°F.
Place the tart tins on a baking sheet and carefully pour about ¼ cup of the blueberry filling into each of the chilled tart crusts.
Bake at 425°F for 20-25 minutes or until the crust is lightly browned and the filling is bubbly.
Remove from the oven and let cool slightly.
Reduce the heat to 350°F and line a baking sheet with parchment paper.
Roll out the remaining pie dough and use star shaped cookie cutters to cut out different size star toppers. Place on a lined baking sheet and chill for at least 20 minutes before baking.
If desired, lightly brush the pie crust stars with egg wash before baking.
Bake at 350°F for 8-12 minutes or until just starting to brown.
Top the mini blueberry pies with the pie crust stars and enjoy!
Tips for Flaky Pastries
Use cold ingredients! For most baked goods you want to use room temperature ingredients, but for flaky pastries (like scones, biscuits, or pie crust) the ingredients need to be very cold! Keep any butter, eggs, milk, etc. in the fridge until right before you need to use them!
Chill before baking! Chilling the dough for at least 15-20 minutes before baking helps ensure the butter in the dough is nice and cold and helps the pastries hold their shape. Cold dough + hot oven = perfect flaky pastry!
Don't overwork the dough! You want to mix the ingredients until just combined so that there are still distinct pieces of butter in the dough. This is what gives you those buttery, flaky, air pockets!
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Make sure you baking powder is fresh! Baking powder is important for helping certain baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature. Some ovens also take longer than the standard "preheat" time to actually come up to the proper temperature.
Recipe FAQ's
Absolutely!! Any berries can be substituted in the same quantities but other fruits might require a slightly different amount of cornstarch. Check out this guide for fruit to cornstarch ratios! Strawberries or raspberries would be a delicious option!
Chilling the dough helps hydrate the flour and ensures the pie crust will hold its shape when baked! Chilling the dough also makes it much easier to work with and roll out for both the tarts and the stars.
Yes! After baking, let the tarts cool completely to room temperature. Then cover and freeze for up to 2 months! Simply thaw in the fridge overnight 1-2 days before you plan on serving.
Preheat the oven to 350°F. Bake the pies for 10-15 minutes or until heated through.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Mini Blueberry Pies
Special Equipment
Ingredients
Blueberry Filling
- 1 ½ cups blueberries, fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- pinch kosher salt
Pies
- 1 Homemade Pie Crust
- 1 large egg, beaten for egg wash
Instructions
Blueberry Filling
- In a large pot over medium heat, combine the blueberries, sugar, cornstarch, salt, and lemon juice. Cook, stirring frequently, until the blueberries begin to break down and the filling starts to simmer and thicken, about 15 minutes.
- Remove from the heat and set aside. Allow to cool completely to room temperature before filling the pie crust.
Mini Pies
- Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.
- Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins. Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes.
- Preheat the oven to 425°F.
- Place the tart tins on a baking sheet and carefully pour about ¼ cup of the blueberry filling into each of the chilled tart crusts.
- Bake at 425°F for 20-25 minutes or until the crust is lightly browned and the filling is bubbly.
- Remove from the oven and let cool slightly.
Pie Crust Stars
- Reduce the heat to 350°F and line a baking sheet with parchment paper.
- Roll out the remaining pie dough and use star shaped cookie cutters to cut out different size star toppers. Place on a lined baking sheet and chill for at least 20 minutes before baking.
- If desired, lightly brush the pie crust stars with egg wash before baking.
- Bake at 350°F for 8-12 minutes or until just starting to brown.
- Top the mini blueberry pies with the pie crust stars and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sophia says
I made these using 1 and a half cups of blueberries, like the recipe calls for, but there was barely enough filling for six tart shells. I had to make more filling to fill 12 tart shells.
Other than that, they were great!