Mini Blueberry Pie

You'll love this easy to make blueberry pie recipe! This mini pie is bursting with sweet, juicy blueberries and is baked on a buttery shortbread cookie crust.

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.

Ingredients

Ingredient Notes

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

Here's what you need to make a blueberry pie from scratch:

• 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 ⅛ 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.

• 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.

• 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

• 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:

• Blueberries: Blueberry Muffin, Blueberry Cobbler, Blueberry Jam, Berry Filled Dutch Baby
• Lemon juice/zest: Lemon Bars, Lemon Meringue Pie, Lemon Curd, Lemon Poppy Seed Scones
• Cornstarch: Banana Cream Pie, Vanilla Pudding, Coconut Cream Pie, Pecan Pie

Frequently Asked Questions

More Easy Pie Recipes

In addition to the mini pies listed above, you might also like to try these easy pie recipes:

• Key Lime Pie For One
• Lemon Mango Pie
• Peanut Butter Pie For One

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!