The buttery crumble topping, flaky vanilla pie crust, and juicy blueberry filling with a touch of lemon make these mini blueberry pies impossible to resist. Baked in a muffin pan, they’re easy to serve, portable, and perfect for using up summer berries.
Individual pies — hand pies, single-serving pies, or mini pies — are popular for good reason: they’re simple to eat, transport, and give as gifts. These mini blueberry crumble pies pair a tender crust with a jammy blueberry center and a crisp oat crumble on top.
“We LOVED this one! My kids loved making it too! It was a hit in our house, and we will come back to this one again and again. Thank you!” -Presh
Ingredients for Mini Blueberry Crumble Pies
These mini pies use fewer than a dozen simple ingredients. The filling and crumble both come together quickly in one bowl.
- Blueberries: About 2 cups (two 6-oz containers) fresh, or fully thawed frozen blueberries.
- Granulated sugar: Sweetens the filling and helps extract juice from the berries.
- Cornstarch: Thickens the filling so it sets while baking.
- Lemon juice: Adds brightness and balances the sweetness.
- Lemon zest: Zest from one lemon (or 1/4 teaspoon lemon extract) to boost blueberry flavor.
- Salt: A pinch to enhance flavor.
- Pie crust: One sheet of pie dough, homemade or store-bought. A thin, flaky crust works best.
- Rolled oats: Gives the crumble a hearty texture (quick oats may be substituted).
- All-purpose flour: The crumble’s base.
- Brown sugar: Adds a hint of molasses to the crumble.
- Salted butter: Melted, for the crumble. Use unsalted butter if preferred and adjust salt.
Note on equipment: dark-colored muffin pans brown crusts faster and yield crisper bottoms; with light pans, increase bake time a few minutes to achieve the same color.
Quick Tips for Making Blueberry Pie Filling
Homemade blueberry pie filling is quick and doesn’t need to be cooked before baking. Toss the blueberries with sugar, cornstarch, salt, lemon juice, and lemon zest (or extract) in a bowl. Use a fork to pierce some berry skins so the sugar can draw out juice—this helps maceration and reduces splattering while baking.
Let the mixture rest at room temperature for at least 10 minutes while you prepare the crumble and crust. You’ll notice the liquid turning pink as the berries macerate; this makes the filling jammy and flavorful.
Quick Tips for Making Mini Pie Crusts
Roll chilled pie dough on a lightly floured surface, working from the center outward and rotating the dough to prevent sticking. Roll to about 1/10″ (3 mm) thick; thinner crusts bake through better with this wet filling.
Use a 4″ (10 cm) round cutter for circles that fit the muffin pan openings well and minimize spills. Gently transfer each circle into a muffin hole and press the dough into place with your fingertips. If the dough warms and sticks, chill it briefly before continuing.
Quick Tips for Filling Mini Blueberry Pies
Spoon roughly one rounded tablespoon of blueberry filling into each crust — about a dozen berries — so the filling just covers the crust bottom. Though it may look sparse, the filling bubbles and rises during baking. Overfilling can cause boil-overs, so keep it modest.
Top each cup with about one tablespoon of the crumble, pressing it lightly to distribute evenly. Chill the filled pan, uncovered, for 10–20 minutes to firm up the butter in the dough and crumble; this helps the crust and topping bake evenly.
Should I Chill the Pies Before Baking?
Yes — chilling for about 10–20 minutes is recommended. Resting the filled pies firms the butter in the crust and crumble so the crust bakes crisp and the topping browns evenly. If you’re short on time, you can bake immediately, but expect slightly less golden crust and potential uneven baking.
Quick Tips for Baking Mini Blueberry Pies
Preheat the oven to 425°F (220°C) and bake on the center rack. Dark pans brown faster; in a dark pan the pies may be done closer to 15–17 minutes, while light pans can take around 20 minutes. Look for bubbling filling and a golden-brown crust and crumble.
After baking, let the pies cool in the pan for about five minutes to avoid soggy bottoms. Gently loosen edges with a fork and transfer to a wire rack to finish cooling.
For best texture, let the pies rest five minutes in the pan before removing. Use a fork to free the edges, then place the pies on a wire rack to cool completely.
FAQ’s about Mini Blueberry Pies
The crumble helps contain splatter and gives a crunchy contrast. If you prefer, you can top pies with a lattice or another crust instead.
Absolutely. Store-bought dough works fine and saves time, though a homemade all-butter crust will be flakier.
Yes — just thaw them completely and drain any excess liquid before mixing with the other filling ingredients.
Other Recipes You May Enjoy
Try mini cherry pies or mini caramel apple pies for other seasonal variations. For a blueberry syrup to use on pancakes and waffles, consider a lightly sweetened blueberry syrup. For cake, a lemon blueberry loaf is a lovely option.
Dish Cleanup: Gonna Take a While
Cleanup rates: I rate this recipe a 4 out of 5. You’ll have a muffin pan plus several bowls and utensils to wash, but you won’t need to deal with cutting fruit or as many pans as some other desserts.
Mini Blueberry Pies Recipe
Thanks for visiting! If you make these mini pies and enjoy them, please leave a review to let others know how they turned out.
Mini Blueberry Pies
Ingredients
For the Mini Blueberry Pies
- 2 cups (300 g) blueberries
- 1/4 cup (50 g) granulated sugar
- 1 Tablespoon (10 g) cornstarch
- 2 teaspoons lemon juice
- Zest of 1 lemon (or 1/4 teaspoon lemon extract)
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
For the Crumble Topping
- 1/2 cup (50 g) rolled oats
- 1/2 cup (70 g) all-purpose flour
- 1/4 cup (50 g) brown sugar
- 4 Tablespoons (56 g) salted butter, melted
Instructions
Making the Blueberry Pie Filling
- Preheat oven to 425°F (220°C). A dark-colored muffin pan gives the crispiest results; light pans may need a slightly longer bake time.
- In a medium bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest or extract, and salt. Stir and use a fork to poke some berry skins so the sugar can draw out juices. Let rest at room temperature for at least 10 minutes until the liquid turns pink.
Making the Crumble Topping
- Mix rolled oats, flour, and brown sugar in a bowl. Pour in melted butter and stir until the mixture is crumbly and combined.
Preparing the Mini Pie Crusts
- While the blueberries macerate, roll a chilled pie crust on a lightly floured surface to about 1/10″ (3 mm) thick. Use a 4″ (10 cm) round cutter to cut 8–12 circles and place each into a muffin pan cup, pressing gently to fit.
- Gather scraps, chill briefly if they become sticky, and cut remaining circles to fill the pan.
Filling and Topping
- Divide the blueberry filling among the crust-lined cups, using about 1 tablespoon per pie so the bottom is just covered.
- Spoon about 1 tablespoon of crumble over each pie. Chill the filled pan, uncovered, for 10–20 minutes to firm the butter in the crust and topping.
Baking
- Bake on the center rack for 17–22 minutes, until the filling bubbles and both crust and crumble are golden brown. Dark pans may finish around 15–17 minutes; light pans may take closer to 20 minutes.
- Let the pies cool in the pan for 5 minutes, then carefully remove with a fork and transfer to a wire rack to cool completely.
Notes
*If you don’t have lemon, substitute 1/4 teaspoon lemon extract.
**Chilling before baking is optional but recommended for a flakier crust and evenly browned crumble.
Store at room temperature in a loosely sealed container up to three days, or refrigerate up to five days.
Freeze up to three months. Thaw overnight at room temperature in a loosely covered container, or reheat from frozen at 375°F (190°C) for about 10 minutes until warm.
Recommended Supplies
- A 4″ round cutter
- Muffin pan (dark-colored recommended)
- Mixing bowls and a fork
- Wire cooling rack
Nutrition
I’d love to see your results — tag @floralapronblog on Instagram or use #floralapronbakes to share a photo.