Mini blueberry pie is everything I love about cooking desserts for two. Crisp, flaky pie crust, juicy fresh summer blueberries, and the perfect proportions to satisfy two people. This recipe is in my new cookbook, Dessert Cooking for Two, which comes out in paperback today!
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A Perfect Dessert for Two
These diminutive pies are adorable, delicious, and bursting with fresh blueberries. And best of all, this recipe makes just enough to satisfy two people, so you won’t have the temptation of ¾ of a pie taunting you at breakfast time tomorrow morning (although I would never judge you for eating blueberry pie for breakfast!).
When ripe, juicy, fresh blueberries are available, there’s no better way to honor them than to bake them into a pie. And if you’re only cooking for one or two people, a mini blueberry pie is ideal.
In all honesty, when I went to make this recipe, I was pressed for time and just happened to have a package of refrigerated pie dough on hand, so I went ahead and used that. If you have time to make your own crust, by all means, this recipe is perfectly portioned to make one 6-inch, lattice-topped pie or two canning jar lid pies.
My mother-in-law just happened to give me a set of these 4 ½-inch pie pans for my birthday last week, so I used two of those. They are a bit bigger than canning jar lids, so I found I had to double the filling recipe, so just keep that in mind if you choose a different size pan. The recipe is written for either one 6-inch pie tin or two wide-mouth canning jar lids.
Mini Blueberry Pie is Quick, Easy, and Delicious
This mini blueberry pie recipe is quick and easy to make, and with its golden brown, latticed top, it is sure to impress.
The filling for this pie is as simple as can be: Just blueberries, white and brown sugar, cornstarch, and a dash of cinnamon. I recommend fresh blueberries, but if they’re not in season, you could use frozen. And as with most fruit pies, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is the perfect finishing touch.
Here’s another Dessert Cooking for Two recipe that you might like: Chocolate Covered Strawberry Cheesecake Bites.
- For the crust
- 1 and ¼ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold, unsalted butter, cut into small pieces
- 2 to 3 tablespoons ice water
- 1 large egg whisked with 1 teaspoon of water
- For the filling
- ½ cup fresh or frozen blueberries
- 1 ½ teaspoons brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon cornstarch
- 1/8 teaspoon cinnamon
- Make the crust. In a medium bowl, whisk together the flour and salt. Using a pastry blender or two knives, cut in the butter until there are pea-sized clumps of dough. Sprinkle water over dough and mix until the dough comes together in a ball. Flatten the ball into a disk shape and then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and make the filling. In a small saucepan, stir together the berries, brown sugar, granulated sugar, cornstarch, and cinnamon. Cook, stirring occasionally, over medium until the berries soften and the sugar dissolves. Use the back of the spoon to crush some of the berries. Remove from the heat and let cool.
- Assemble the pie. Split the dough into 2 pieces (or 4 pieces if you are using canning jar lids—you’ll need 2 rounds for the bottoms and 1 to cut into strips for the
lattice), 1 slightly larger than the other. On a lightly floured surface, roll the larger piece out into an 8- to 9-inch round, about ¼-inch thick. Place this round into a 6-inch pie dish, pressing it into the bottom and trimming any overhang. Prick the bottom several times with a fork or add pie weights. Bake in the preheated oven for about 10 minutes. Meanwhile, Roll the smaller piece to a 6- to 7-inch round, also ¼-inch thick, and then cut into several strips about ½-inch wide. Add the filling to the par-baked crust and then lay the dough strips on top, alternating/weaving for a latticed look. Trim any excess dough and crimp the dough strips and the edge of the bottom dough together. Brush with the egg wash.
- Bake the pie. Bake 25 to 30 minutes or until lightly browned. Cool slightly before serving.
Amount Per Serving Calories 184 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 101mg Sodium 567mg Carbohydrates 29g Net Carbohydrates 0g Fiber 2g Sugar 14g Sugar Alcohols 0g Protein 5g