Mini Blueberry Pies? Oh my gosh, they’re the cutest little treats ever.
One bite and you’re like—yep, I need another.

The crust is flaky. The filling? Warm, sweet, and full of juicy berries.
We made a batch once, and they disappeared fast.

They’re fun to bake and even more fun to eat. No plates, no mess—just grab and go.
Perfect for parties, snacks, or honestly… any day.

Let’s make a batch together. I’ll show you how we do it—easy, tasty, and totally adorable.

Why You’ll Love This Recipe

Perfectly Sized: These mini pies are individually portioned, so no need to slice! Ideal for gatherings and making sure everyone gets their fair share.
Sweet and Tart Flavor: The blueberry filling strikes the perfect balance between sweet and tart, while the cinnamon and lemon zest take the flavor up a notch.
Easy to Make: This recipe is straightforward and beginner-friendly. The streusel topping adds a crispy, buttery crunch that elevates each bite.
Make-Ahead Friendly: Prepare the filling and pie crust ahead of time, then assemble when you’re ready to bake.
Customizable: You can swap out the blueberries for other fruits, like blackberries, strawberries, or peaches for a different take on these mini pies.

Required Kitchen Tools

Here’s what you’ll need to make these delicious mini blueberry pies:

Muffin Tin: A standard 12-cup muffin tin works perfectly for this recipe. It creates mini pies that are perfectly sized for one person.
Rolling Pin: For rolling out the pie dough into thin circles.
Mixing Bowls: You’ll need separate bowls for the streusel topping, filling, and pie crust assembly.
Pastry Cutter or Fork: To cut the butter into the pie dough for a flaky texture.
Lemon Zester or Grater: To get the zesty fresh lemon peel for that tangy flavor boost.
Measuring Cups and Spoons: For accuracy when measuring ingredients like flour, sugar, and blueberries.
Cooling Rack: After baking, allow the mini pies to cool on a wire rack.

Ingredients

These mini blueberry pies are made with fresh, easy-to-find ingredients. Here’s what you’ll need:

For the Pie Crust:

2 1/2 cups all-purpose flour: The base of your dough, providing structure.
1/2 cup unsalted butter (cold, cut into cubes): Cold butter helps create a flaky texture.
1/4 cup cold water: Adds moisture to bring the dough together.
1 tablespoon granulated sugar: A hint of sweetness for your crust.
1/4 teaspoon salt: For balance.

For the Streusel Topping:

3-4 tablespoons unsalted butter (cold): For richness and flakiness in your streusel.
3 tablespoons all-purpose flour: To help form the crumble.
2 tablespoons light brown sugar: Adds sweetness and a touch of caramel flavor.
1/3 cup rolled oats: Gives the topping a lovely texture.
½ teaspoon cinnamon: To enhance the flavor of the streusel and blueberries.

For the Blueberry Filling:

2 cups frozen or fresh blueberries: Blueberries are the star ingredient, providing natural sweetness and tartness.
1 ½ tablespoons corn starch: Thickens the filling and keeps it from becoming runny.
1 large lemon (zested): The zest adds a tangy, citrusy flavor to balance the sweetness of the blueberries.
1 tablespoon lemon juice: Fresh lemon juice brightens the filling.
1/3 cup light brown sugar: A light sweetness that enhances the blueberries’ flavor.
1/4 teaspoon ground cinnamon: Gives the filling a warm, aromatic flavor.

Variations for Mini Blueberry Pies

While this recipe is fantastic as is, there are plenty of ways you can customize it to fit your preferences:

Add a Little Spice: Mix in a pinch of ground nutmeg or allspice to the blueberry filling for extra warmth.
Use Different Berries: If you love blueberries, but want to try something different, feel free to swap in other berries like raspberries, blackberries, or strawberries.
Make It Vegan: Swap the butter with a plant-based butter substitute and use a non-dairy milk (such as almond or oat milk) for the crust.
Use a Store-bought Pie Crust: If you’re short on time or prefer convenience, store-bought pie crusts work just as well.
Try a Lemon Glaze: After the pies have cooled, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.

Step-by-Step Instructions

Now, let’s get started! Follow these steps to make your delicious Mini Blueberry Pies from scratch:

1. Make the Pie Crust

Start by preparing the crust for your mini pies. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour mixture. The goal is to create a coarse, crumbly texture.

Next, add cold water a tablespoon at a time until the dough just comes together. Don’t overmix; the dough should be slightly crumbly but hold together when pressed.

Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to chill.

2. Make the Streusel Topping

While the dough is chilling, prepare the streusel topping. In a medium mixing bowl, combine the cold butter, flour, brown sugar, oats, and cinnamon. Use a fork or your fingers to mix until the butter is fully incorporated, and the mixture forms a crumbly texture. Set aside.

3. Prepare the Blueberry Filling

In a separate bowl, combine the blueberries, cornstarch, lemon zest, lemon juice, brown sugar, and ground cinnamon. Stir to combine. The cornstarch helps thicken the filling, and the lemon juice gives it a bright, tangy flavor that balances the sweetness of the blueberries.

4. Roll Out the Pie Dough

Once the dough has chilled, take it out of the fridge. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Use a round cutter or a glass to cut out circles that will fit your muffin tin. Press each dough circle into a muffin cup, allowing the dough to come up slightly along the sides.

5. Assemble the Mini Pies

Spoon the blueberry filling into each dough-lined muffin cup, filling them about 3/4 full. Sprinkle the streusel topping generously over the top of each pie.

6. Bake the Mini Pies

Preheat your oven to 375°F (190°C). Bake the mini pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. You may want to place a baking sheet underneath the muffin tin in case any filling spills over.

7. Cool and Serve

Allow the mini blueberry pies to cool for at least 10 minutes before removing them from the muffin tin. Transfer them to a wire rack to cool completely, or serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Serve Mini Blueberry Pies

These mini blueberry pies are perfect for any occasion:

As a Dessert for Dinner Parties: Serve them at the end of a meal with a scoop of ice cream or fresh whipped cream.
For a Picnic: Their small size makes them easy to pack in a picnic basket for a sweet treat.
For Breakfast or Brunch: These pies make a lovely addition to any brunch spread, especially when paired with a hot cup of coffee or tea.
As a Gift: Box these mini pies up and share them with friends or family as a thoughtful homemade gift.

Storing Mini Blueberry Pies

Room Temperature: If you plan to enjoy them within a couple of days, you can store the pies in an airtight container at room temperature. They will stay fresh for about 2 days.
Refrigeration: If you want them to last longer, store them in the fridge for up to 5 days. Simply reheat in the oven or microwave before serving for the best texture.
Freezing: These mini pies freeze well. Once they are completely cooled, place them in an airtight container or freezer-safe bag and store them for up to 3 months. Reheat directly from frozen in the oven for the best results.

Nutrition (per serving, based on 12 servings)

Nutrient	Amount
Calories	250
Total Fat	14g
Saturated Fat	8g
Cholesterol	25mg
Sodium	80mg
Total Carbohydrates	32g
Dietary Fiber	2g
Sugars	15g
Protein	2g