Mini Blueberry Pies
Cook time
Total time
Serves: 24 pies (48 mini pies)
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.
  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!
Recipe by The Crepes of Wrath at