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Mini blueberry pie is everything I love about cooking desserts for two. Crisp, flaky pie crust, juicy fresh summer blueberries, made into mini pies in the perfect proportions to satisfy two people.
This recipe is in my cookbook Dessert Cooking for Two!
A Perfect Dessert for Two
These tiny pies are adorable, delicious, and bursting with fresh blueberries. And best of all, this recipe makes just enough to satisfy two people.
This way, you won’t have ¾ of a pie taunting you tomorrow at breakfast. (Although I would never judge you for eating blueberry pie for breakfast!).
When ripe, juicy, fresh blueberries are available, there’s no better way to honor them than to bake them into a pie. And if you’re only cooking for one or two people, a mini blueberry pie is ideal.
When I went to make this recipe, I was in a hurry and just happened to have a package of refrigerated pie dough on hand, so I used that.
If you have time to make your own crust, by all means, do. This recipe makes one 6-inch, lattice-topped pie or two canning jar lid pies.
My mother-in-law gave me a set of these 4 ½-inch pie pans for my birthday last week, so I used two of those. They’re a bit bigger than canning jar lids, so I had to double the filling recipe. Just keep that in mind if you choose a different size pan.
The recipe is for either one 6-inch pie tin or two wide-mouth canning jar lids.
Mini Blueberry Pie is Quick, Easy, and Delicious
This mini pie recipe is quick and easy to make. It has a golden brown, latticed top that is sure to impress.
What ingredients do you need?
This blueberry pie is as simple as can be. Here are the ingredients you need to make it:
- All-purpose flour
- Unsalted butter
- Fresh or frozen blueberries
- Brown sugar
I recommend fresh blueberries, but if they’re not in season, use frozen.
If you don’t want to make your own pie crust, you can leave out the fluor and butter and use a store-bought, refrigerated pie crust.
And as with most fruit pies, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is the perfect finishing touch.
How do you make it?
Mini blueberry pies for two are simple to make.
- Make the crust by cutting together flour, sugar, salt, and butter in a food processor or with a pastry cutter or 2 knives. Then add ice water.
- Chill the crust for 30 minutes.
- Cook the berries, brown sugar, granulated sugar, cornstarch, and cinnamon together until the mixture thickens.
- Roll out the dough in 2 pieces and press one piece into a pie pan and par bake it.
- Cut the remaining piece of dough into strips to make the lattice.
- Assemble the pie by adding the filling to the par-baked crust and then arranging the dough strips on top, alternating/weaving for a latticed look.
- Bake 25 to 30 minutes or until lightly browned.
- Cool slightly before serving.
Try more desserts for two!
Get the book for more than 100 additional desserts for two recipes.
Looking for full-size desserts?
If you’re looking for recipes for full-size desserts that are also fun and loaded with fruit flavor, try this Fresh Strawberry Pound Cake, Blueberry Grunt, Cherry Limeade Pound Cake, Blackberry Lemon Bread, Orange Cake with bittersweet chocolate glaze, or this Strawberry Milkshake recipe.
Mini Blueberry Pie with a Lattice Top
For the crust
- 1 and ¼ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ cup 1 stick cold, unsalted butter, cut into small pieces
- 2 to 3 tablespoons ice water
- 1 large egg whisked with 1 teaspoon of water
For the filling
- 1 cup fresh or frozen blueberries
- 1 tablespoon brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- Make the crust. In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry blender or two knives, cut in the butter until there are pea-sized clumps of dough. Sprinkle water over the dough and mix until the dough comes together in a ball. Flatten the ball into a disk shape and then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and make the filling. In a small saucepan, stir together the berries, brown sugar, granulated sugar, cornstarch, and cinnamon. Cook, stirring occasionally, over medium until the berries soften and the sugar dissolves. Use the back of the spoon to crush some of the berries. Remove from the heat and let cool.
- Form the crust. Split the dough into 2 pieces (or 4 pieces if you are using canning jar lids—you’ll need 2 rounds for the bottoms and 1 to cut into strips for the lattice), 1 slightly larger than the other. On a lightly floured surface, roll the larger piece out into an 8- to 9-inch round, about ¼-inch thick. Place this round into a 6-inch pie dish, pressing it into the bottom and trimming any overhang. Prick the bottom several times with a fork or add pie weights.
- Par bake the crust. Bake the bottom crust in the preheated oven for about 10 minutes.
- Make the lattice strips. Meanwhile, roll the smaller piece of dough into a 6- to 7-inch round, also ¼-inch thick, and then cut into several strips about ½-inch wide.
- Assemble the pie(s). Add the filling to the par-baked crust and then lay the dough strips on top, alternating/weaving for a latticed look. Trim any excess dough and crimp the dough strips and the edge of the bottom dough together. Brush with the egg wash.
- Bake the pie. Bake 25 to 30 minutes or until lightly browned. Cool slightly before serving.