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This mini blueberry pie is a sweet, simple dessert packed with juicy blueberries and baked in a buttery shortbread crust. It’s easy to make, perfectly portioned, and full of fresh, fruity flavor in every bite.
Featured Comment
“This recipe is easy to follow, simple to make and delicious to eat!”
– Helene
Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples.
- Perfectly Portioned: A small pie that satisfies without leftovers.
- Easy Shortbread Crust: No rolling required, just mix, press, and bake.
This little blueberry pie is proof that you don’t need a big occasion to treat yourself to something homemade and delicious. It’s filled with juicy blueberries that bubble up as they bake, sinking into a soft, buttery crust that tastes like a cookie.
I love how easy it is to pull together, especially when I’ve got a handful of blueberries and just want something sweet. It’s the kind of dessert that feels comforting and special, even if you’re just enjoying it at the end of a regular day.
Looking for mini pies made for one or two? Try our Mini Cherry Pie, Mini Dutch Apple Pie, Mini French Silk Pie, and Mini Chess Pie. Each one is a delicious, perfectly portioned treat.
Ingredients
If you have any ingredients leftover from this small blueberry pie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened butter for the crust. It should feel cool but give slightly when pressed. Let it sit out for 30 minutes or microwave for 10-15 seconds – don’t melt it.
- Cornstarch: Helps keep the crust tender while adding structure.
- Blueberries: Fresh blueberries work best. If using frozen, thaw and drain to reduce excess moisture. Use extra berries in recipes like a mini blueberry cake, small batch blueberry scones, mini blueberry crisp, or a small batch of refrigerator jam.
- Lemon Juice & Zest: Add bright, fresh flavor to the filling.
See recipe card below for a full list of ingredients and measurements.
How To Make A Blueberry Pie
These photos and instructions help you visualize how to a mini blueberry pie for two. See the recipe card below for ingredient amounts and full recipe instructions.
- Make the Crust
Preheat the oven to 350°F (177°C). Using a hand mixer, cream the butter and sugar until smooth. Add flour, cornstarch, and salt; mix until combined.
Press the dough firmly into a lightly buttered 5×5-inch baking dish. Bake for 18-20 minutes, until lightly golden. Remove from oven and let cool.
- Make the Filling
In a small bowl, combine blueberries, sugar, flour, lemon zest, and lemon juice. Spoon the mixture evenly over the cooled crust.
- Bake the Pie
Place the dish on a baking sheet and bake for 45-50 minutes, until the filling is bubbling.
- Cool
Let the pie cool for at least a few hours to allow the filling to set. It can also be enjoyed warm, try it with homemade whipped cream for a delicious treat.
Expert Tips
- Frozen Berries: If using frozen blueberries, thaw and drain them well to prevent a watery filling.
- Adjust Sweetness: Taste your berries and add more or less sugar depending on how sweet they are.
- Bake on a Sheet Pan: Place your baking dish on a sheet pan to catch any potential drips while baking.
Frequently Asked Questions
Yes, just be sure to thaw and drain them first to avoid excess moisture in the filling.
A 5×5-inch baking dish works best. You can also use a 4×6-inch or similarly sized dish with a similar capacity.
Yes, double all ingredients and use a larger baking dish, such as 6×8-inch.
Leftover pie should be covered and stored in the refrigerator for up to 3 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 Pie 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 (177°C).
- Using a hand mixer, cream the butter and sugar until smooth. Add flour, cornstarch, and salt; mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish.
- Bake for 18-20 minutes, until lightly golden. Remove from oven and let cool.
Make the Blueberry Filling
- In a small bowl, combine blueberries, sugar, flour, lemon zest, and lemon juice. Spoon the mixture evenly over the cooled crust.
- Place the dish on a baking sheet and bake for 45-50 minutes, until the filling is bubbling.
- Let the pie cool for at least a few hours to allow the filling to set. It can also be enjoyed warm.
Notes
- Frozen Berries: If using frozen blueberries, thaw and drain them well to prevent a watery filling.
- Adjust Sweetness: Taste your berries and add more or less sugar depending on how sweet they are.
- Bake on a Sheet Pan: Place your baking dish on a sheet pan to catch any potential drips while baking.
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.
Can you use cast iron mini pan to make this?
Hi Nancy, it really depends on the size of your mini pan. We bake the pie in a 5×5 inch baking dish that has a capacity of 22 fluid ounces (you can see the one we use on the recipe page and on our store page). If your mini pan is the same size, then it should work fine.
I made this yesterday and had it both warm last night and room temperature for lunch today. So good! The blueberries tasted wonderful and the cookie crust is an attraction in itself. Great recipe and easy to make.
Thank you Joanie for the delicious recipes, adapted by a good cook, instead of trendy ones that require buying strange ingredients never used again or quicky versions that start with processed foods. You have saved us from the agony of eating the same thing for days in a row and the guilt of throwing out good food.
Can this blueberry pie be done in the air fryer, by doing the crust first and then adding the berries and then more air fryer time cooking?
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Loved! Easy and so tasty!! Gram said she has a new favorite!
Would it be good to mix artificial sugar instead of the traditional sugars?
I haven’t tested this recipe with artificial sugars.
This recipe is easy to follow, simple to make and delicious to eat!
Thank you, Helene. I’m so happy you enjoyed it.
I love your recipes and use them often. Do you have a Mac & cheese for one??
Thanks for making cooking for one easier for many.
Charlene
Thank you, Charlene. Yes we do have a mac and cheese recipe. Here you go – https://onedishkitchen.com/macaroni-cheese-recipe-for-one/
Thank you. Yes we do have a mac and cheese recipe. Here you go – https://onedishkitchen.com/macaroni-cheese-recipe-for-one/
Thank you, this looks and sounds luscious. Definitely trying.
I love blueberries, so this is a great recipe which I must try. I may also make it with a very thin layer of crumble topping if you think that would work? Thank you for all your great recipes for us singletons.
That would be delicious, Janette.