Mini Blueberry Pie

Mini blueberry pie is the perfect individual pie recipe to make when you're wanting something sweet and fruity to end your day on the right note.

I usually associate blueberry pie with the summer months when we used to live in the south and pick blueberries each summer. There aren't many opportunities for that here in Utah. I recently stumbled across this blueberry pie recipe that used frozen berries, and knew I had to give it a try. This mini blueberry pie is super easy to make with just five ingredients for the pie filling and store bought crust. 

Mini Blueberry Pie:

This recipe starts with mixing some blueberries, sugar, cornstarch, lemon juice, and salt together in a pot on the stove. Let it come to a slight boil to thicken up quite a bit, then pour the mixture into a store bought pie crust. Make a lattice design on top, bake for 30 minutes, allow cool time, and enjoy!

Ready Made Pie Crust:

I really cannot be bothered to go through the effort of making my own pie crust. I always purchase the Pillsbury brand crusts in the refrigerated section at the store and they work perfectly. For this recipe I used one for the bottom of my crust. Then I sliced the other crust into thin strips and created a lattice design on the top of my pie. It looked super professional with half the work. 

How to Crimp Pie Crust:

Before making this pie, crimping pie crust was always so difficult for me. I finally watched a few videos and got the hang of it. Simply lay your pie crust into your pan and press it into the edges, bottom, and up the sides of your dish. Trim away the excess crust so that there is only about 1/2 inch hanging over the dish all the way around. Then fold the excess underneath the crust so that there is nothing hanging over the edge of the pie plate. Finally, use your finger and thumb to crimp the edge of the crust and you're finished.

This video shows the entire process really well.

Recipe Notes:

• I made this recipe in a five inch pie plate. You can see the one I purchased by clicking this link here.
• I used frozen wild blueberries which isn't a necessity, but super delicious. 
• Use a pastry brush to brush a little water onto the crust and then sprinkle with a little sugar before baking in the oven.

Yield: 1

Author: Paige Flamm

Mini Blueberry Pie

Mini blueberry pie is the perfect individual pie recipe to make when you're wanting something sweet and fruity to end your day on the right note.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 1/2 cups Frozen Blueberries
• 1/4 c + 2 tbsp Sugar
• 1 1/2 tbsp Cornstarch
• 1/2 tsp Lemon Juice
• 1/4 tsp Salt
• 2 Pie Crust (Store Bought or Homemade)

Instructions

1. Preheat the oven to 425º.
2. In a small pot over medium high heat combine your blueberries, cornstarch, sugar, lemon juice and salt. Cook the mixture together for about five minutes until it starts to thicken. Then remove from heat and set aside.
3. Press one pie crust into the bottom of your pie plate, letting the excess hang over the edges. Then pour your blueberry mixture into the the crust. Then either place the second pie crust on top, or make into a lattice pattern as shown in the video linked above.
4. Trim the excess crust down so that only 1/2 inch is hanging around your pie plate. Tuck the excess crust under itself, and then crimp the edges with your fingers. (Also shown in video linked above).
5. Bake in the oven for 30 minutes. Remove from oven and allow the pie to cool to room temperature. Cover with plastic and store in the fridge until ready to serve. 

If you liked this post, Mini Blueberry Pie, you might also like:

• Mini Chocolate Peanut Butter Pie
• Mini Key Lime Pie
• Mini Pecan Pie Recipe

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