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Easy Mini Blueberry Pies Recipe (Made In Muffin Tin!)

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These adorable mini blueberry pies are made in a muffin tin, making them perfectly portioned and easy to share, featuring a sweet, tangy blueberry filling in a flaky crust.

Ingredients

Scale
  • 2 pie crusts store-bought or homemade
  • 3 cups blueberries fresh or frozen (thawed)
  • ⅓ cup (67 g) granulated white sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 ½ tablespoons cornstarch
  • Pinch salt
  • 1 egg mixed with 1 Tablespoon water, for egg wash
  • Sparkling sugar

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness.
  3. Using a 4-inch cookie cutter, cut out 12 circles from the pie crusts.
  4. Press any scrap pieces of pie dough together and re-roll to cut out additional circles as needed.
  5. Place each pie crust circle into each cavity of a standard 12-count muffin pan.
  6. Gently press the dough down and around the sides to fit snugly.
  7. Refrigerate the muffin pan while you prepare the blueberry filling.
  8. In a large mixing bowl, combine the blueberries, granulated sugar, lemon zest, lemon juice, cornstarch, and salt.
  9. Mix until all ingredients are fully combined.
  10. Remove the muffin pan from the refrigerator.
  11. Evenly distribute the blueberry pie filling, about 3 tablespoons, into each of the 12 pie crusts.
  12. Use extra pie dough to cut out designs or a lattice for the tops of the pies.
  13. Place the chosen designs on top of each mini pie.
  14. Brush the top of the crusts with the prepared egg wash.
  15. Sprinkle sparkling sugar over the egg-washed tops.
  16. Bake for 18 to 23 minutes, or until the pie crust is lightly golden brown and the filling is bubbly.
  17. Remove the muffin pan from the oven.
  18. Set aside to cool for 10 to 15 minutes in the pan.
  19. Carefully remove the mini pies from the pan.
  20. Transfer the cooled mini pies to a wire rack to finish cooling completely.

Notes

Ensure pie dough is cold before baking for a flaky crust.
Don’t overfill the muffin cavities to prevent spillage.
Thaw frozen blueberries and drain excess liquid to avoid a watery filling.
Allow pies to cool in the pan for at least 10 minutes before moving to prevent them from breaking.

Find it online: https://sweetcraftrecipes.com/easy-mini-blueberry-pies-recipe-made-in-muffin-tin/