Blueberry Pies

Mini Blueberry Pies

mini-blueberry-pieI had a free afternoon and picked up The Assistant earlier than usual. “Let’s make blueberry pies!” he shouted in a tone that implied that he had been thinking about this for some time. It’s not exactly blueberry season, but we always have an extensive supply of frozen blueberries on hand for our oatmeal, so whipping up a batch of filling isn’t impossible.

The hard part, of course, is the crust. Ours was being uncooperative in large sheets, so we cut out circles with a cookie cutter and made hand-held mini-pies. “Kind of like empanadas, but with PIE!” I like the way he thinks.

After assembling the pies, brush the tops with an egg wash made from one beaten egg and a tablespoon of water. I also like to sprinkle the top with a dusting of raw sugar crystals.

Pie Crust

Serves 8
Prep time 20 minutes
Allergy Wheat
Meal type Dessert
Misc Child Friendly, Pre-preparable
My favorite pie crust recipe. I have a terrible time getting an unbroken, pie-sized sheet, so The Assistant's idea of mini pies works perfectly.


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • .75 cup lard or shortening
  • 5 tablespoons cold water


Step 1
Mix flour and salt in a bowl. Cut in the lard or shortening until all flour is just blended, forming pea-sized chunks.
Step 2
Sprinkle lightly with water, one tablespoon at a time, until the dough forms a ball.
Step 3
Divide dough into two parts. Press between hands to form two 5-6 inch "pancakes."
Step 4
Flour the rolling surface and rolling pin. Roll dough into a circle, approximately .25 inch thick.

Blueberry Pie Filling

Serves 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable
An incredibly tasty blueberry pie filling that's quick and easy to make.


  • 1lb frozen blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • .25 cup granulated sugar
  • .25 teaspoon cinnamon
  • 1 tablespoon butter


Step 1
Add blueberries, sugar and lemon zest in a pot. Bring to a simmer.
Step 2
In a separate bowl, mix lemon juice and cornstarch.
Step 3
Gradually add cornstarch mixture to the blueberries. Bring to a boil for 4-5 minutes. Allow to thicken.
Step 4
Stir in butter. Allow to cool before using in the pies.


Weekend-All“Mini pies are THE BEST! I love how I can pick them up. But I wish I could cram extra filling into them,” said The Assistant.

The Husband was stunned to discover that we had made pies on a random weeknight. “This is a nice surprise. I think I like it when you take the afternoon off.”

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3 Responses

  1. Hmmm…we also always have blueberries in the freezer for oatmeal and the man of the house does love a blueberry pie. To clarify, you did not thaw the berries before starting the filling-making process?

  2. Alisa says:

    Nope. I dumped them into the pan and just let the cooking defrost them.

  3. Also, I meant to tell you that I made a new version of the Indian spiced oatmeal muffins this week when my parents were here. My dad can’t eat raisins, so instead I put in a couple of bananas that were getting very spotty. And I discovered midway through that I had no coconut milk. Since there was pretty much only enough almond milk in the fridge for coffee in the morning, I used a can of evaporated milk. Worked out fine.

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