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Mini Blueberry Pies

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These bite-sized Mini Blueberries Pies are jam-packed with flavor! They’re easy to make, only 5 simple ingredients for the filling. These are baked in a muffin tin and topped with a simple oatmeal and brown sugar crumble topping.

This post is sponsored by the Oregon Blueberry Growers. All opinions are my own.

a white plate with mini pies topped with whipped cream

Easy Mini Blueberry Pies

As we are prepping for the holidays, I will be serving these Mini Blueberry Pies, made with my favorite flakey pie crust, filled with brown sugar-coated blueberries and topped with the best oatmeal crumble. The filling to crust to crumble ratio is right on point.

To make these easy and convenient, this recipe calls for frozen blueberries, so you can make these year-round and still enjoy the freshness of plump, ripe berries.

Now whether you’re serving these with Thanksgiving or the 4th of July, mini pies are a great way for everyone to indulge in their favorite desserts. These are also great for gift-giving!

One thing I love about Oregon is the access to a wide variety of local fruits and veggies. There are both large farms and small family-run farms. When it comes to blueberries, Oregon harvested nearly 150 million pounds in 2020. These are sold both locally and internationally. You can learn more about the blueberry harvest and the health benefits of blueberries by visiting oregonblueberry.com

Two mini blueberry pies stacked, with gold forks next to them

Why Use Frozen Berries?

  • The freshest fruit all year round: Oregon blueberries are picked at peak freshness and frozen right away to maximize flavor.
  • Easy and convenient: Whether you’re making pies or using frozen berries for pancakes or breakfast smoothies, you can keep a bag of blueberries in the freezer.
a close up of frozen blueberries in a glass mixing bowl

Ingredients You’ll Need

For the Crust:

One 9-inch pie crust prepared- you can make this with a homemade pie crust, a gluten-free crust, or even with store-bought pie dough.

For the Filling:

  • Frozen Oregon blueberries
  • Lemon– zested and juiced
  • Corn starch– helps to thicken the filling and prevent soggy crusts
  • Light Brown Sugar
  • Ground cinnamon

For the Streusel Topping

  • Unsalted butter– cold from the refrigerator
  • All-purpose flour
  • Light brown sugar
  • Rolled oats– any variety will work
  • Ground cinnamon
Ingredients for blueberry pie laid out on a marble table

How to Make Mini Blueberry Pies

This recipe makes 9 mini pies, but you can easily double it for a larger batch.

Prep the Pie Crust

Prepare a 9-inch pie crust, and once it’s been refrigerated for at least 2 hours, it’s time to get started.

Prep the Crumble Topping:

Simply mix together the dry ingredients and then add the cubed butter. Use a pastry cutter, forks, or your hands to work the butter into the dry ingredients until it’s fully incorporated and sticks together. Place it back in the refrigerator until it’s time to assemble.

Prep the Pie Filling:

Toss the blueberries with corn starch. This will help absorb extra juices and prevent the crust from getting soggy.

Zest the lemon and add to the blueberries along with a splash of lemon juice, brown sugar, and a sprinkle of cinnamon. Toss the blueberries to combine all the ingredients. Place the filling in the refrigerator.

Assemble

Cut the pie crust: Roll out the dough to be about ¼” thick. Use a circle cookie cutter, at least 4-inches in diameter. You should be able to get 9 circles, rerolling the dough two or three times. Once they’re all cut, reroll each circle again with the rolling pin, once or twice in each direction to further thin the dough.

a stack of pie crusts cut into circles

Place in the pan: Generously coat the pan with shortening. Use your fingers to gently place the dough circles into the pan, press into the bottom of the pan and around the sides. This works best if you can fold the two sides together, then fold the edges back a little bit to make it easier to fill.

Fill the crusts: Spoon the pie filling into the crust, about ¼ cup each. Then top the pie filling with the streusel topping, pressing into the berries as needed. Use your fingers to break apart any larger pieces.

Bake: Bake at 350°F for 25-28 minutes until the crust is lightly browned and the berries have released their juices. Cool in the pan for 15 minutes, then run a knife around the outside edges to help loosen the pies.

How to Serve Mini Pies

These can be served warm or once they’ve cooled. I like to refrigerate my pies, but it’s not necessary.

  • Top with a batch of homemade whipped cream
  • Serve with a scoop of ice cream
  • Want to give these as a gift? Package them up in a small box or cellophane bag and tie with a mini fork or spoon.

How to Store Baked Pies

Once they’re completely cooled, they can be stored at room temperature in an air-tight container for up to 3 days. Or they can be stored in an airtight container in the refrigerator for 5-7 days.

A mini blueberry pie cut in half to show the filling inside

More Blueberry Recipes You’ll Love

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a close up of a small blueberry pie with whipped cream on a white rimmed plate

Mini Blueberry Pies

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 9 pies

Description

These bite-sized Mini Blueberries Pies are jam-packed with flavor! They’re easy to make, only 5 simple ingredients for the filling. These are baked in a muffin tin and topped with a simple oatmeal and brown sugar crumble topping. 

Ingredients

One 9-inch pie crust prepared

For the streusel topping

  • 34 tablespoons unsalted butter, cold
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 1/3 cup rolled oats
  • ½ teaspoon cinnamon

For the filling:

  • 2 cups frozen Oregon blueberries
  • 1 ½ tablespoons corn starch
  • 1 large lemon, zested
  • 1 tablespoon lemon juice
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Prepare a 9-inch pie crust, be sure it’s cold and ready to roll out.

For the streusel topping

  1. Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture, and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter. Set aside in the refrigerator.

For the filling

  1. Toss the frozen blueberries with cornstarch.
  2. Zest the lemon and add to the blueberries along with the lemon juice, brown sugar, and cinnamon and stir to combine. Set aside in the refrigerator.  

Assemble

  1. Roll out the dough on a lightly floured surface ¼” thick. Use a circle cookie cutter, at least 4-inches in diameter to cut individual circles rerolling the dough as needed. Once they’re cut, roll each one again with the rolling pin to further thin out, so they’re about 4.5-inches wide.
  2. Generously coat the pan with shortening then use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides, folding the top edge back.
  3. Spoon the pie filling into the crust, dividing evenly amongst all of them, about ¼ cup each. Then top the pie filling with the streusel topping. Break apart any larger pieces and press it down gently as needed.
  4. Bake at 350°F for 25-28 minutes. The crust should be lightly brown, and the berries have released their juices. Allow them to cool in the pan for at least 15 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if stuck.
Nutrition Information:
1 Pie
295
13.2 g
142.9 mg
15 g
37.3 g
1.9 g
4 g
58 mg
  • Category: Pies
  • Method: Oven
  • Cuisine: American

Keywords: thanksgiving dessert, mini pie recipe, blueberry dessert

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