Dessert is always delicious, but sometimes you need just a bite. I am a lover of blueberry pie, so instead of one large pie, I made these little pie bites! The best part of this recipe is how simple it is. It has limited ingredients. I am all about ease, so let’s make something delicious that is simple and fun for the Spring.
For the filling, there are only a few ingredients! You will need blueberries, sugar, lemon juice, and a little corn starch! It really is that simple. This recipe is great for a girl’s picnic out, fun gathering, or a lazy night in!
In a small pot on medium heat, add 12 oz of fresh blueberries. With the blueberries, add 1/2 cup of granulated sugar. Give this a little stir. Add the juice of 1/2 lemon. In a small bowl, add 2 tbsp of cornstarch and 2 tbsp of water. Give this a stir until all of the cornstarch is dissolved. Pour the cornstarch into the blueberry mixture. This will help thicken up the blueberry filling!
Once the mixture is fully combined, set this aside and let it cool. In the meantime, let’s begin the pie crust. I used the pre-made pie crust. Let it thaw for 15-20 minutes until it is easy to unroll.
Take your muffin tins and lightly grease them. Powder the muffin tins with some flour. This will help prevent them from sticking. I used a measuring cup to get the perfect circular shape. Once you cut out your circles, place them into the muffin tin. Take your cooled pie filling and place it into the mini pies. With the left over dough, you can make mini lattices! This is optional, but cute.
Lastly, brush a little butter on top and oven bake at 375 F for 15-20 minutes. Let these cool completely and then you can decorate with blueberries, lemon, or powdered sugar!
Mini Blueberry Pie Bites
- 12 Oz Blueberries
- 1/2 Cup Sugar
- 1/2 Juice of Lemon
- 2 Tbsp Cornstarch
- Pre-made Pie Crust
- 1 Tbsp Melted Butter
Muffin Tin Prep
- Oil or Aerosol Oil Spray
- Four for Dusting
- In a small pot, add blueberries, sugar, and lemon juice.
- In a separate small cup, mix cornstarch and water. This is a slurry.
- Once the blueberries are mostly liquified, add the slurry mixture. This will help thicken the blueberry filling.
- Set the filling aside to let cool.
- Set your pie crust out to thaw for 15-20 minutes until it is easy to unroll.
- Take a round object, it could be a cup or glass and press it into the dough to get a smaller circular shape.
- In a muffin tin, lightly grease it and flour it so the pies will not stick when baking.
- Fill the pies with the filling. If you want, you can use the remaining dough as design or lattices. This recipe made 12 handheld pies.
- Brush the pies with a little butter and bake at 375 for 15-20 minutes or until the pie crust is golden brown.
- Let them cool completely and decorate with some fresh blueberries or even lemon!