Description
Delicious mini blueberry pies with a flaky crust and sweet filling, perfect for any gathering.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/2 cup unsalted butter, chilled
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour, salt, and chilled butter until crumbly. Add ice water one tablespoon at a time until the dough comes together. Divide into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the Filling: In another bowl, combine the fresh blueberries, sugar, lemon juice, and zest. Let rest for about 15 minutes to allow the blueberries to release their juices.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Roll out the Dough: On a floured surface, roll out each dough disc to about 1/4 inch thick and cut into circles for your mini muffin tins or tart pans.
- Assemble the Pies: Place the dough in tins, fill with the blueberry mixture, and top with more dough or a lattice design. Brush with egg wash.
- Bake: Bake for 20-25 minutes or until golden brown. Check to avoid over-browning.
- Cool and Enjoy: Let the pies cool for a few minutes before serving.
Notes
For added flavor, serve with whipped cream or vanilla ice cream. Experiment with different fruits as substitutions.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: blueberry pie, mini pies, dessert recipe, tart, summer dessert