Mini Blueberry Pies

I hope that everyone was able to escape the heat one way or another this weekend. Kramer and I spent as much time indoors as possible, including the always faithful movie theater. We saw Captain America, and I thought it was good, but not great. Captain America is just one of those more vanilla superheroes, although I suppose that’s what you get when you’re the all-American good guy. I thought Chris Evans did a great job, though, and I loved all of the World War II era costumes and whatnot. If you see it, be sure to stick around until after the credits, because there’s a trailer for The Avengers that comes out next summer, and it honestly looks pretty cool.

I made these pies for a barbecue that some friends had over the Fourth of July, but to be honest, I had a hard time getting them all over there, as Kramer and I couldn’t stop “sampling” them. Is there anything more delightful then popping a bite-sized blueberry pie into your mouth? I’m not certain that there is. Everyone looks forward to summer fruit like blueberries; they come and go so quickly, that it’s hard to get your fill! These miniature pies will definitely help you with those cravings, and you can even freeze them, so you can enjoy summer all year long. This pie crust is flaky and buttery, and the blueberries are juicy and perfectly sweet. I did, however, do a bit of tweaking once I was assembling the pies, because if you know me, you know that I usually bake in large quantities, and I didn’t think I could stretch the dough to make more than 24 or so pies. I decided to make a quick streusel to top half of the pies with, and even the streusel was amazingly good – good enough to steal pinches of in between topping the pies, anyway. I love miniature desserts because they are easy to serve and easy to eat, and these summery bluberry pies are no different.


Mini Blueberry Pies
Your pie crust ingredients (and a blurry Kramer in the background).

Mini Blueberry Pies
Blend together your flour, sugar, and salt for your pie crust, then add in the cold butter and shortening.

Mini Blueberry Pies
Pulse until coarse crumbs form (you can always use a pastry blender or clean hands, of course).

Mini Blueberry Pies
Add the water and vinegar in until the dough comes together, then form into 2 loose balls and chill for a minimum of 3 hours.

Mini Blueberry Pies
Now get your filling ready (looks like Kramer disappeared!).

Mini Blueberry Pies
Zest your lemon.

Mini Blueberry Pies
Toss with the sugar, cornstarch, lemon juice, zest, cinnamon, and nutmeg.

Mini Blueberry Pies
Set aside until ready to use.

Mini Blueberry Pies
Also prepare your streusel by placing all of your ingredients in the bowl of a food processor (you can always do it by hand, of course).

Mini Blueberry Pies
Pulse until coarse crumbs form and set aside.

Mini Blueberry Pies
Now roll out your dough.

Mini Blueberry Pies
Use a shot glass to cut out circles to fit into your miniature muffin tins.

Mini Blueberry Pies
Press the dough into the pan.

Mini Blueberry Pies
Add in the blueberries.

Mini Blueberry Pies
Then, either sprinkle with streusel…

Mini Blueberry Pies
Or top with another circle of pie dough, brush with your egg wash, and sprinkle with a little sugar, then cut a criss-cross in the top of the pies.

Mini Blueberry Pies
Bake at 400 degrees F for 15-20 minutes, until golden and set.

Mini Blueberry Pies

5.0 from 1 reviews
Mini Blueberry Pies
Cook time: 
Total time: 
Serves: 24 pies (48 mini pies)
 
Ingredients
Pie Crust
  • 3¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ⅔ cup unsalted butter, COLD (NOT room temperature), cut into pieces
  • ⅔ cup shortening, COLD (NOT room temperature)
  • ⅔ cup ice cold water, plus more as needed
  • 4 teaspoons distilled white vinegar
  • 1 egg yolk, for the egg wash
  • 1 tablespoon cream, milk or water, for egg wash
  • raw sugar, for sprinkling
Blueberry Pie Filling
  • 1 lb. fresh blueberries, cleaned
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch, sifted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Streusel Topping*
  • ½ cup old-fashioned (not instant) oats
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter, cubed
  • 3 tablespoons almonds, pecans, or walnuts, roughly chopped
  • ⅔ teaspoon ground cinnamon
  • *I used a streusel topping on half of these pies, because I wanted to make as many pies as possible and knew I wouldn't have enough crust. This is a great way to stretch your crust, but if you don't need so many pies, then you can just use the original dough.
Instructions
  1. First, make your pie crust. Whisk together the flour, sugar, and salt in a large bowl. Place the flour mixture in the fridge for 15 minutes or so (I put mine in there for 30 minutes). When ready, take the flour out of the bowl and add in the chopped pieces of COLD butter and COLD shortening. Blend together with your hands, a pastry blender, or a food processor, until you have coarse crumbs (it doesn’t have to be perfect as long as you take care to keep everything as cold as possible). Place the dough back into the fridge for 15 minutes or so, so it stays cold.
  2. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork, until fully incorporated and the dough comes together (you may not need to use all of it). It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight. It's really important that you chill your dough, and this crust calls for one of the shortest chilling times I've used, so think ahead when making a pie crust!
  3. When the crust is about ready, prepare your blueberry pie filling and your streusel. Rinse and pat dry the blueberries, then toss them together in a large bowl with the sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg. Let the blueberries sit for a few minutes so that the juices develop and dissolve the sugar a bit. In the bowl of a food processor, pulse together the oats, flour, brown sugar, butter, nuts, and cinnamon, until coarse crumbs form. Set aside until ready to use.
  4. Now, it's time to make the pies! Preheat your oven to 400 degrees F. Spray your mini-muffin tins with non-stick spray. Bring one of your balls of dough out of the fridge and roll out on a lightly floured surface, until about ½ inch thick. Use a shot glass or similarly sized glass to cut out circles of dough, then press them into the mini-muffin tins. Be sure to save enough dough to make a top crust layer, unless you plan to use the streusel. Fill each pie with about a tablespoon of blueberry filling, then either cut out more circles to top the dough with, or sprinkle the streusel over the top of each miniature pie. If you are using pie crust to top the pies with, brush each one with the beaten egg and cream/water mixture, then cut a criss-cross in the top, and sprinkle with sugar.
  5. Bake the pies at 400 degrees F for 15-20 minutes, rotating the pan halfway through, until the crust is golden and the blueberry filling is bubbling. Allow the pies to cool completely before removing from the pan. I found it worked best to use a butter knife to loosen the pies a bit, then pop them out of the tins. It takes a delicate hand and a little patience, but I didn't lose a single pie when removing them from the tins - just work carefully. Serve and enjoy!

 

32 Responses

  1. Jane M says:

    You are killing me with these bite sized muffins! I’m watching my carbs :( so NONE for me. Boo Hoo. I still can’t figure out how you keep so thin!

    • Sydney says:

      @Jane: I’m trying to be good with you – I feel your pain!

      @Chris: I’m glad you saw it! It was pretty emotional!

      @Blog is the New Black: Thank you!

  2. Yum! The only thing better than pie is mini pie. I can see why you guys kept sampling them! ^_~. This recipe is going into my “must try” folder, though with this heat I don’t think I’ll get to it for a few weeks. Just too hot out!

    We finally saw Harry Potter. I’m not too macho to admit I had some tightness in my throat and had to blink back the “almost tears” during the memory scene and in the woods. Great movie!

  3. Wow, these sound dynamite! Love anything “mini!” Mini pies… awesome!

  4. These look amazing, I’d love them with the crust or crumb topping. They are so cute, too.

    • Sydney says:

      @Lauren: Thank you! I liked the crumb topping, myself!

      @Aarthi: Thanks!

      @Michelle: I hope you do!

      @Tanvi: Thanks for noticing ;)

      @Sasha: I definitely did!

      @Heidi: Thank you!

      @Stacy: I’m jealous of your blueberry stash!

      @Karla: Bite sized is always more fun!

  5. Aarthi says:

    this looks so yummy

  6. These are adorable! And I’m on a huge blueberry kick lately – I need to make these!

  7. These are so cute! I also really like your blueberry-blue nail polish–matches well with the pie :)

  8. wowwww, beautiful little pies! I could eat far too many of these little lovelies im sure :)

  9. Such cute little pies! I especially love the ones with the streusel topping. Yum!

  10. Stacy says:

    We normally go blueberry picking every summer at a farm about an hour east of us, but it was just too darn hot this year…we knew the boys would revolt!!! Luckily the owner of the farm makes a few trips to Dallas with some blueberries, so guess what I have oodles of in the fridge?!? I will be making these before the week is out!

  11. Karla says:

    I love this! I’m generally a fan of bite sized anything. I have about 6lbs of blueberries in my fridge right now. This might be the perfect use for them!

  12. The streusel topping was a great idea to stretch out the pie dough! These are too freaking cute. I have a blueberry bush outside of my apartment door… Maybe if I stop eating them by the palmful every time I walk out the door, I could save up enough for mini pies!

  13. Michelle says:

    I adore bite-sized pies. : ) I used to make an apple one often, but haven’t tried it with blueberries. These are so darn cute!

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  15. Anna says:

    These look delicious! When you freeze them, do you wrap them individually?

  16. Nancy says:

    Just found your blog after seeing a “Baked” post on Facebook about your malted blondies! Eureka! I love your blog…and these mini blueberry pies look so fantastic! I’ve been looking at all your other recipes and drinks too! My husband and I decided we’d have to try your Slapshot! So glad I found your blog!

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  19. Linda says:

    Love the look of these tiny pies…a friend just sent me over to take a look. You have a lovely blog!

  20. cathy says:

    i have to say the strudle topping is an awesome idea !!! love it i have to say these are absolutly delish .its a five star

  21. Amber says:

    These look delicious and perfect for our annual Labor Day party! Did you freeze them before or after baking them? Do you think they tasted as good as freshly baked?

  22. Liza says:

    Hi Sydney!

    Thanks for your awesome recipes. I was wondering if I could make these with other fruits? Possible strawberries or apples. Thanks!

  23. […] handle, which is why bite-sized food is up there on my Top Ten Favorite Things Ever list. I make miniature pies pretty often, now that I think about it, but when you have people over, the last thing you […]

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