THIS EASY BLUEBERRY PIE IS SO SIMPLE TO MAKE, IT’S ALMOST NO-BAKE! THE FRESH BLUEBERRIES ARE PERFECT FOR A SPRING OR SUMMER DESSERT ON THE PATIO!
Fresh blueberries are my absolute favorite and this easy blueberry pie is a delicious use for them! You’ll love that these are a MINI version of your traditional blueberry pie and easy to serve at parties or your family after dinner!
I love love love everything blueberry. We are a camping family, we spend every weekend at the campgrounds around the campfire with family and friends. Something we always make after our meal is dessert on the campfire, we love making brownies or cake but my absolute favorite is Blueberry Cobbler. It’s amazing with a vanilla ice cream melting on top.
This easy blueberry pie reminds me a lot of our blueberry cobbler from our camping trips. It’s light and delicious, topped with vanilla ice cream or whipped cream it’s to die for!
I love these kinds of pies, where there isn’t a whole lot of actual pie baking that happens. I’m a pretty good baker and love making homemade pie crust but it is time-consuming so I usually only make them for the holidays.
So usually tend to stick to making recipes like cookies, no-bake desserts or simple bar recipes during the week. Yes, I make a lot of desserts for my boys – they definitely have my hubby’s sweet tooth and love everything peanut butter and chocolate!
One bite of this easy blueberry pie and you’ll be singing it’s praises! It tastes like pure heaven!
How to Make Mini Blueberry Pie
Ingredients You Need
- Ready-made pie crust (to make this pie extra quick, you can also opt for the ready-made pie crust that’s already in mini-pie sizes)
- Flour for rolling
- 2 cups frozen blueberries, thawed
- 1 tsp cornstarch
- ¼ cup sugar
- Juice of one lemon
- 2 tbsp butter
Instructions
Preheat oven to 375 degrees.
If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie circle in a muffin tin.
In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot it with butter.
Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set before taking them out of the muffin tin.
Important Pie Making Tips
Start with Cold Ingredients – the butter, shortening and even the water should be very cold!
Cut the butter into the flour, or if you’re like me you can use your food processor! This is the simplest and best way to make a pie crust!
Brush with an egg wash to make the pie crust extra shiny and delicious looking!
Do NOT pull or stretch the dough, roll it to the proper shape and size!
Do NOT cut the pie too soon or you will end up with a soupy mess!
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PinIngredients
- Ready-made pie crust (to make this pie extra quick, you can also opt for the ready-made pie crust that’s already in mini-pie sizes)
- Flour for rolling
- 2 cups frozen blueberries, thawed
- 1 tsp cornstarch
- ¼ cup sugar
- Juice of one lemon
- 2 tbsp butter
Instructions
- Preheat oven to 375 degrees.
- If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie circle in a muffin tin.
- In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot it with butter.
- Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set before taking them out of the muffin tin.
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