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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. (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.
- Divide dough in half, wrap in plastic wrap, and refrigerate for 30 minutes.
- 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.
- Prick the bottom of crust with a fork.
- Refrigerate or freeze crusts for 30 minutes.
- Parbake pie crusts in a 375 degree F oven for 5 minutes.
- Combine brown sugar, flour, cornstarch, lemon zest and lemon juice in a bowl and stir.
- Add in slightly damp blueberries, stir to coat.
- Combine ingredients for streusel topping in a bowl.
- Mix mixture together until crumbly.
- Add half of blueberries into each pie crust.
- Sprinkle top with half of the streusel mixture.
- Place pies on a baking sheet and bake at 375 degree F for 20 minutes or until top is golden brown.
Tips and Tricks
- Pricking the bottom of the crust and chiling it before baking helps prevent the dough from shrinking while it bakes.
- While baking, if the top browns too quickly, cover with a piece of foil.
Pair This With:
- Ice Cream. Use vanilla ice cream or cinnamon ice cream for more amazing flavor.
- Whipped Cream. Sweetened whipped cream is easy to make using these directions.
Frequently Asked Questions
What if I don’t have a 5 inch pie plate?
You can use some ramekins or any small baking dish you have but you can also make one small pie instead of two mini pies if using a baking dish. Also, you could make smaller pies by using a muffin tin.
Try these other delicious recipes:
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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!
Total:25 minutes
Ingredients
Pie Crust
- 1 cup flour
- 2 tsp sugar
- 1/4 tsp salt
- 5 Tbsp butter, salted
- 4-5 tsp cold water
- or use one refrigerated pie crust.
Blueberry Pie Filling
- 1/4 cup brown sugar packed
- 3 Tbsp flour
- 1 Tbsp cornstarch
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 cups blueberries fresh or frozen
Streusel Topping
- 1/3 cup brown sugar packed
- 6 Tbsp old fashioned oats
- 1/4 cup flour
- 1/4 tsp cinnamon
- 3 Tbsp butter salted
Instructions
Pie Crust
- Combine flour, sugar, salt and butter.
- Cut butter into dry ingredients using your hands or a pastry blender.
- Add in enough cold water for dough to come together.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Divide dough in half and roll out each piece to be 1 inch bigger around than pie tin.
- Press dough into 5 inch pie pan, flute edges and poke bottom of crust with a fork.
- Refrigerate or freeze for 20-30 minutes, this will help prevent shrinkage.
- Parbake crust for 5 minutes at 375 degrees F (this will help prevent crust from getting soggy.
Blueberry Filling
- In a bowl, combine brown sugar, flour, cornstarch, lemon zest, lemon juice.
- Add in blueberries and stir to coat blueberries.
- Place half of mixture into each pie crust that has been parbaked.
Streusel Topping.
- Mix together brown sugar, rolled oats, flour, cinnamon
- Cut in butter using fingers until crumbly.
- Place half of the mixture over the top of each pie.
- Bake at 375 Degrees F for 20 minutes. If crumble topping browns too quickly, cover with a piece of foil.
- Enjoy!
Tips & Notes:
If you don’t have a 5 inch pie plate, you can use some ramekins or any small baking dish you have. You can make one small pie instead of two mini pies if using a baking dish.
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Nutrition Facts:
Calories: 1157kcal (58%) Carbohydrates: 173g (58%) Protein: 13g (26%) Fat: 48g (74%) Saturated Fat: 29g (181%) Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Trans Fat: 2g Cholesterol: 120mg (40%) Sodium: 674mg (29%) Potassium: 384mg (11%) Fiber: 8g (33%) Sugar: 82g (91%) Vitamin A: 1481IU (30%) Vitamin C: 19mg (23%) Calcium: 103mg (10%) Iron: 6mg (33%)
Janet zogby says
I made it it’s super delicious. I’m going to make a bunch of these for my. The yanks giving dinner.
J. V. says
Initially skeptical about the brown sugar but it turned out delicious.