Mini Blueberry Pies


Easy to Make-Mini-Blueberry-Pies


Oh yea!  Who wants pie?  I’m not ashamed to admit that I’m always in the mood for pie.  When it comes to it, lately, I’ve been a little more of a traditionalist.  Apple.  Hence the apple tart recipe I posted a few weeks back.  So, I’ve started branching out slowly by making these cute little blueberry pies.  They are little gems of sweet goodness.  The recipe is just how I like it, simple and easy.

So a few more things.  Since I started posting more recipes I’ve been getting a lot of questions about cooking and baking.  Let me begin by saying that I’m not an expert by any stretch of the imagination.  I was actually a little hesitant and intimidated at first.  I always had this notion that it would never be just as good as what I could buy at the grocery store or local bakery.  After a little bit (a lot a bit) of experimenting, I found that it was easier than I thought.  Delicious, home-made food (or semi home-made), can be easy to make.  Take this recipe for example, there is very little baking actually involved, 15 minutes tops.  And, the pre-made pie crust (this is the semi-home-made part) is also a huge time saver.  With few ingredients, just like in my apple tart recipe, it makes for a quick sweet treat with juicy blueberries taking center stage.

Mini Blueberry Pies


  • 1 package of pre-made-pie crust (2 pies crusts)
  • 3/4 cup of sugar
  • 3 tablespoons of cornstarch
  • 1/8 teaspoon of salt
  • 1 cup of water
  • 4 cups of fresh blueberries
  • 1 tablespoon of butter
  • flour as needed
  • lemon zest (optional)


  • Preheat oven to 450 degrees
  • Open pre-made pie crusts, unroll both, and if needed lightly sprinkle with flour and use a rolling-pin even out pie crust, cut into circles about 2 inches wider than your cupcake pan openings.
  • Grease cupcake or muffin pan generously, line pan with pie crust dough, fold over the dough edges and crimp, prick the bottoms and sides with a fork.
  • Bake for about 8 minutes covered with foil, remove foil and bake another 4 to 6 minutes, then cool on a wire rack (keep an eye on them as they can burn quickly)
  • In a medium saucepan combine sugar, cornstarch, and salt (a pinch of lemon zest is optional).  Stir in the water, add 1 to 1.5 cups of blueberries, and cook stirring over medium heat until thickened.
  • Take it off the heat and stir in the remaining berries and butter.
  • Make sure you cool this blueberry mixture completely.  Then, pour into pies shells.
  • You can serve these immediately if you like.  It is best to refrigerate for at least an hour up to over night.
  • Makes about 10 -12 mini blueberry pies




Enjoy!  Buen Provecho!

xo, Maria




  1. November 23, 2015 / 1:33 pm

    you make it look so easy! I feel like I could actually do this! I am kind of excited to try it out!

  2. November 26, 2015 / 7:58 pm

    These sound delicious and look so lovely! Pinning this for later. Thanks for sharing with us a the Merry Monday Link Party! Hope to see you again on Sunday night!

  3. April 8, 2016 / 3:33 pm

    These are so fun! I can’t wait until it’s blueberry season around here so I can make these!

  4. Stephanie Spring
    April 9, 2016 / 10:55 pm

    These look amazing! 🙂

  5. michellejames42
    April 13, 2016 / 4:08 pm

    I love mini desserts & these sound so delicious! Thanks for sharing at #HomeMattersParty

    • Support
      April 13, 2016 / 8:11 pm

      Thank you so much! I’m glad you enjoyed them!