• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Pies and Tarts

    Mini Blueberry Pies

    Published: Jul 13, 2012 · Modified: Jan 16, 2013 by Coleen · This post may contain affiliate links.

    Blueberry season is in full swing! I picked up four pints during my last trip to Trader Joe's — yes, four pints! There are so many applications, both sweet and savory. Add them to pancakes, cook them down to a compote and serve over waffles, add them to muffins, steep in rice vinegar to use as a marinade for pork, and obviously, pie.

    When I offered to make a dessert platter for a family party happening this weekend, my mind began whirling with the possibilities. What to make? I wanted to keep it bite-size, so I included a few cookies, brownies, cupcakes and cake pops for the kids. I wanted to include some fruit, too. I didn't want to bring a whole pie. Then, a fellow blogger over at Sing for Your Supper posted Baby Blueberry Pies. Perfect!

    The blueberry filling is simple, and lets their flavor really stand out. She also used a sweeter, crisper pie crust similar to pâte sucrée (tart dough). The crunch of the crust is a nice contrast to the smooshiness (it's a technical term) of the baked berries. These are much more labor-intensive than a full-size blueberry pie, but so easy to serve and eat. 

    Mini Blueberry Pies
    Source: Sing For Your Supper
    Crust from Dorie Greenspan

    Ingredients

    • 1 ½ pints blueberries, rinsed and stems removed
    • ⅓ cup sugar
    • 2 tablespoon lemon juice
    • pinch of salt
    • 1 teaspoon all-purpose flour
    • 1 teaspoon cornstarch
    • 1 ½ cups all-purpose flour
    • ½ cup confectioners' sugar
    • ¼ teaspoon salt
    • 9 tablespoon very cold unsalted butter, cut into small cubes
    • 1 large egg yolk, broken and lightly beaten

    Directions

    1. Place the sugar, lemon juice, salt, 1 teaspoon flour and cornstarch in a large bowl and stir to combine. Add the blueberries and gently toss to coat. Set aside while you prepare the crust. 
    2. Place the 1 ½ cups all-purpose flour, the confectioners sugar and salt in the bowl of a food processor. Pulse a few times to evenly distribute. Add the butter cubes, and pulse several times, until the mixture resembles coarse meal. 
    3. Add the egg a little at a time, pulsing once or twice after each addition, then run for a few long pulses (about the count of ten) until the dough clumps together. Scrape the dough out onto your work surface, and gently knead a  few times.
    4. Preheat your oven to 375 degrees. Place a heaping tablespoonful of dough into each well of a mini muffin tin. Press it into the bottom and up the sides of the cup. Repeat, filling all the wells. Depending on the thickness of your crust, there may be some dough left over. 
    5. Prick the crusts with the tines of a fork (this is called "docking" and prevents the crust from rising too much) and place in the oven to bake for 5 to 7 minutes. 
    6. Spoon some of the blueberry mixture into each cup. If you have leftover crust dough, sprinkle it over the blueberries. Bake for 20 minutes. 
    7. Let the pies cool in the tins until the pans are cool enough to handle. Then run a thin blade (a paring knife or pointed offset spatula) around the edge of each pie to loosen and lift out. 

    More Desserts and Sweets

    • Lemon Meringue Cheesecake
    • Lemon Pound Cake
    • Caramel Apple Crumb Cake
    • King Bundt Cake

    Reader Interactions

    Comments

    1. Spice up the Curry says

      July 13, 2012 at 8:35 am

      mini pies look wonderful. lovely recipe

      Reply
      • DNCWWO says

        July 13, 2012 at 8:53 am

        Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    131 shares