Mini Blueberry Pie

Made with a pastry crust and topped with a streusel topping, mini blueberry pie is blueberry crisp meets blueberry pie and it’s the perfect combo!

Why You’ll Love This Recipe!

If you love a fruit crisp because of the streusel topping but you also love a fruit pie with a buttery, flaky crust, this recipe for mini blueberry pie is the best of both worlds! You don’t have to choose one over the other. You can have your pie and crisp in these amazing mini blueberry pies!

The addition of lemon zest and lemon juice gives this blueberry pie a fresh, delicious taste.

Ingredients Needed

• Pie dough. You need a single pie crust which can be made from scratch (see below) or use a store bought one.
• Blueberries. Use fresh blueberries or frozen. If using frozen, partially thaw and drain first.
• Brown Sugar
• Flour. I use unbleached all purpose flour
• Corn starch
• Lemon. You will use the juice and the zest.
• Old Fashioned Oats. You can also use quick oats but it will give you a slightly different texture.
• Cinnamon
• Butter. I use salted butter.

How to Make Mini Blueberry Pie

• Let pie crust sit at room temperature if using a refrigerated pie crust.

If making pie crust from scratch:

• Combine flour, sugar, and salt in a bowl.
• Cut butter into dry ingredients so it resembles small pebbles. use a pastry blender of your hands. (See my post How to Make the Perfect Pie Crust for more details.)

• Add enough cold water so that dough comes together and dry ingredients are absorbed. If it is too wet, add a bit more flour.
• Divide dough in half, wrap in plastic wrap and refrigerate for 30 minutes.
• If using a store bought pie crust, allow it to sit out for a few minutes so you can unroll it without it breaking.
• Roll out pie crust so that two pie tins fit on top with about an inch of dough around.

• Press dough into two 5 inch pie tins and flute the edges of the pie.
• Prick the bottom of crust with a fork to help prevent shrinkage.
• Refrigerate or freeze crusts for about 30 minutes (this will also help prevent the crust from shrinking.)

• Parbake pie crusts in a 375 degree F oven for 5 minutes. This helps the pie crust from getting soggy.
• In a bowl, combine 1/4 cup brown sugar, 3 Tbsp flour, 1 Tbsp cornstarch, 1 tsp lemon zest and 1/2 Tbsp lemon juice. Stir to combine.
• Add in blueberries, stir to coat. If the blueberries are slightly damp the mixture will adhere to the berries better.

In another bowl, combine ingredients for streusel topping including 1/3 cup brown sugar, 6 Tbsp old fashioned oats, 1/4 cup flour, 1/4 tsp cinnamon and 3 Tbsp softened butter.

Mix mixture together until crumbly.

• Add half of blueberries into each pie crust.
• Sprinkle top with half of the streusel mixture.

• Place the pies on a baking sheet and bake in a 375 degree F oven for 20 minutes or until top is golden brown. If the top browns too quickly, cover a piece of foil.

Try these other delicious recipes:

• Blueberry Bread
• Fresh Blueberry Ice Cream
• Fresh Blueberry Pie (full size)
• Blueberry Banana Cake

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