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Enjoy a delicious and easy-to-make Mini Blueberry Pie! Our recipe is perfect for a small gathering, a simple dessert for yourself, or anytime you crave a sweet treat. It features a luscious blueberry filling atop a rich, buttery shortbread crust. Best of all, you can use fresh blueberries in summer or the convenience of frozen berries to enjoy this delightful pie all year long!
Looking for mini pies perfect for serving just one or two? You should definitely check out our Mini Cherry Pie, bursting with sweet and tangy cherry goodness. Our Mini Dutch Apple Pie is a delightful combination of tender apples and a crumbly topping. The Mini French Silk Pie is silky smooth and rich, a true chocolate lover’s dream. And our Mini Chess Pie is sweet, creamy, and utterly irresistible. They’re all amazing choices for a small but satisfying treat!
Why You’ll Love This Mini Blueberry Pie Recipe
- Simple Ingredients: No need for an extensive grocery list. The ingredients are simple and easy to find.
- Portion Control: This mini pie recipe is perfect for satisfying a craving without overindulgence.
- Buttery Crust: The shortbread cookie crust is unique and making a cookie crust is much easier than mixing and rolling out pie dough. Just blend together the cookie crust ingredients and press the dough into a baking dish.
If you’re a pie traditionalist and feel that you really do need to have a classic pie crust with your blueberry pie, you might like to use our single serving pie crust instead.
Blueberry pie is an iconic American dessert made by encasing sweet, juicy blueberries in pastry. Traditionally, it has a double crust, but variations abound. What sets our mini version apart is the delightful shortbread cookie crust, which adds a buttery richness to the dish.
Ingredients
If you have any ingredients leftover from this easy blueberry pie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Granulated sugar sweetens both the crust and the blueberry filling, enhancing the overall flavor of the pie.
- Butter: Use softened butter for the shortbread crust. It should be cool to the touch but leave an indentation when pressed. Let it sit on the counter for about 30 minutes to soften, or microwave it for 10-15 seconds, being careful not to melt it.
- Flour: All-purpose flour is crucial for the crust’s structure and also thickens the blueberry filling.
- Cornstarch: Added to the shortbread crust, cornstarch keeps it soft and light while providing structure.
- Salt: A pinch of kosher salt in the crust brings out the flavors. Kosher salt is preferred as it doesn’t have iodine, which can cause bitterness. If needed, substitute with 1/8 teaspoon of table salt.
- Blueberries: Fresh blueberries are ideal, but frozen can be used after thawing and draining. Frozen berries need to be handled to avoid excess moisture in the pie. If you’ve got extra blueberries, consider using them in a mini Blueberry Cake, Blueberry Crumble, or a small batch of refrigerator jam.
- Lemon juice and lemon zest: Freshly squeezed lemon juice and zest add a bright, lemony flavor to the pie filling.
How To Make A Blueberry Pie
These step-by-step photos and instructions help you visualize how to make an individual blueberry pie. See the recipe box below for ingredient amounts and full recipe instructions.
Make the crust: Baking the crust without the filling allows the crust to set without absorbing too much of the moisture from the blueberry filling.
- Using a hand mixer, mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
Make the filling: In a small bowl, toss the blueberries with sugar, flour, lemon zest, and lemon juice. Pour them over the cooled cookie crust.
- Bake the pie: Place the dish on a baking sheet and bake for 45 to 50 minutes.
- Cool: The hardest part of the entire recipe is waiting for the pie to cool before eating. You can definitely enjoy it warm and I love warm blueberry pie topped with whipped cream – it’s a real treat! Otherwise, let the pie cool for a few hours before eating. Cooling the pie allows the filling to “set”. As the pie cools, the filling will thicken up even more.
Expert Tips
- Thaw and Drain: If using frozen berries, let them thaw and drain excess liquid to avoid a soggy pie.
- Sweetness: Adjust the sugar based on the sweetness of your berries and your preference.
- If you would like to make this blueberry pie with a traditional pie crust, use our single serving pie crust recipe.
Frequently Asked Questions
You will know that your pie is done when the filling is bubbly.
The success of this recipe depends on the size of the baking dish you use. I use either a 5×5 inch baking dish with a base area of 25 square inches or a 4×6 inch baking dish with a base area of 24 square inches. The dishes we use in our recipes can be found on our Store page.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Absolutely! If you’d like to double the recipe, simply double the ingredient amounts and use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish.
Leftover pie should be covered and stored in the refrigerator for up to 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini blueberry pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Blueberry Pie
Watch How To Make This
Ingredients
For the crust
- 2½ tablespoons salted butter -softened
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon kosher salt
For the blueberry filling
- 12 ounces blueberries (about 1 pint of blueberries)
- 4 tablespoons sugar
- 4 tablespoons all-purpose flour
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
Make the crust
- Preheat the oven to 350° F.
- Using a hand mixer, mix together the butter and sugar in a medium-sized bowl until well blended. Add the flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool, about 20 minutes.
Make the filling
- In a small bowl, toss the blueberries with sugar, flour, lemon zest, and lemon juice. After the ingredients are well combined, pour them over the cooled cookie crust.
- Place the baking dish on a baking sheet and bake for 45 to 50 minutes.
- Remove the pie from the oven to cool, 2 to 3 hours.
Notes
- Thaw and Drain: If using frozen berries, let them thaw and drain excess liquid to avoid a soggy pie.
- Sweetness: Adjust the sugar based on the sweetness of your berries and your preference.
- If you would like to make this blueberry pie with a traditional pie crust, use our single serving pie crust recipe.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So yummy and easy to make! I’m glad to have discovered this site!
Hello again… sorry, I retract my previous comment. In your Tips section you explain the cornstarch for cookie crust provides structure, that makes sense now. As for the berries – the ingredients call for flour which would indeed provide thickening.
Thank you. (PS: I love your book too. Please keep up the good work providing these delicious, non-food wasting recipes – I do love them.)
I’m a bit confused. The recipe crust calls for a tablespoon of cornstarch, something I have never added to pie crusts before and the blueberry filling does not have any ingredient that would cause the heated berry juice to thicken – like cornstarch. So I’m wondering, is there is an error in this recipe and the cornstarch should be added to the berries rather than the crust?