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Mini Blueberry Pie

This is the easiest blueberry pie recipe! This mini pie is bursting with sweet, juicy blueberries and is baked on a buttery shortbread cookie crust.

a small blueberry pie without a top crust and topped with whipped cream.

Making a blueberry pie from scratch is a lot easier than you might think, especially when there's no rolling of pie dough to deal with. This mini blueberry pie is made "open-faced", meaning that there is no pie crust on top, just sweet, juicy blueberries that rest on top of buttery shortbread. It is absolutely the best tasting pie I've had in a very long time!

Why This Recipe Works

  • This blueberry pie recipe is simple but spectacular!
  • It's made with ingredients that are easy to find.
  • 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.
  • The pie is filled with plenty of blueberries!
  • This mini blueberry pie is the perfect size for one or two people.

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.

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Ingredients

butter, blueberries, lemons, flour, and cornstarch on a wooden cutting board

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Sugar: Granulated sugar is used to make the crust and is also mixed in with the blueberries which add sweetness and flavor to the pie.
  • Butter: Softened butter is used in the shortbread crust.
  • Flour: All-purpose flour is used in the crust and a small amount is added to the blueberries. It gives structure to the crust and helps to thicken the blueberry filling.
  • Cornstarch: This ingredient is used in the shortbread crust. It provides structure to the shortbread while keeping the cookie crust soft and light.
  • Salt: A small amount is used in the crust for added flavor. I use kosher salt in the crust because this is the type of salt I use in just about all of my recipes. This type of salt enhances the flavor of foods without making them taste too salty. Kosher salt has no iodine, which can lead to a bitter taste to foods salted with table salt. You may use 1/8 teaspoon of table salt instead.
  • Blueberries: I prefer using fresh blueberries, but you can use frozen instead. Frozen blueberries will need to be thawed and drained of extra juices before using to make the pie.
  • Lemon juice and lemon zest: I highly recommend using lemon juice squeezed from fresh lemons. The lemon zest adds extra lemon flavor to the filling.

How To Make This Recipe

  • 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-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.
shortbread cookie dough pressed into a red baking dish
  • 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.
blueberries tossed with flour and juice on top of a pie crust in a red baking dish
  • 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.
an open faced blueberry pie on a silver tray next to a jar of whipped cream

Expert Tips

  • The baking dish I use for this mini blueberry pie is a 5x5-inch baking dish. You can also use a 5x7 or a 6.5x5-inch dish. All of these dishes can be found on our bakeware page. Some of these dishes can be purchased on Amazon and in various home stores. For very best results, use a baking dish of similar size. If you use a dish that is much larger than the ones we recommend, the crust will thinner and will bake faster, and could very easily burn. Using a larger baking dish will leave you with a thinner filling too.
  • Use softened butter, not cold butter in this open-faced mini blueberry pie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
  • If you would like to make this blueberry pie with a traditional pie crust, use our single serving pie crust recipe.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this open faced blueberry pie recipe, you might like to consider using them in any of these single serving and small batch recipes:

Frequently Asked Questions

How Do You Know When A Blueberry Pie Is Done?

You will know that your pie is done when the filling is bubbly.

Can I Make A Blueberry Pie With Frozen Blueberries?

I highly recommend using fresh blueberries, especially when they are in season. But, you can use frozen blueberries. Make sure the berries are thawed and all of the extra juices and water are drained before using them in this pie recipe.

Can This Recipe Be Doubled?

Yes! If you want to make a larger pie, or if you want to make two mini blueberry pies just double the ingredients. Keep the oven temperature and the baking time the same. An 8x1-1/2-inch pan or a 9x5x2 3/4-inch pan would work if you would like to make one larger pie.

How Should I Store A Blueberry Pie?

Leftover pie should be covered and stored in the refrigerator for up to 2 days.

a mini blueberry pie topped with whipped cream in a square red baking dish next to a blue dish towel and 3 lemons.

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!

an open faced blueberry pie in a red baking dish next to a blue and white kitchen towel and lemons

Mini Blueberry Pie

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keywords: blueberries, blueberry pie, mini pie
Servings: 2 servings
Calories: 483kcal
Author: Joanie Zisk

Ingredients

For the crust

  • tablespoons salted butter , softened
  • 2 tablespoons sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 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

To 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-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.

To 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

Expert Tips
  • The baking dish I use for this mini blueberry pie is a 5x5-inch baking dish. You can also use a 5x7 or a 6.5x5-inch dish. All of these dishes can be found on our bakeware page. Some of these dishes can be purchased on Amazon and in various home stores. For very best results, use a baking dish of similar size. If you use a dish that is much larger than the ones we recommend, the crust will thinner and will bake faster, and could very easily burn. Using a larger baking dish will leave you with a thinner filling too.
  • Use softened butter, not cold butter in this open-faced mini blueberry pie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
  • If you would like to make this blueberry pie with a traditional pie crust, use our single serving pie crust recipe.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 88g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 169mg | Fiber: 5g | Sugar: 53g | Vitamin A: 529IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 2mg

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.

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