It’s time for all the berries!
These mini blueberry filled pies are the perfectly sized for just a bite of sweetness.
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Each mini pie is just two sweet bites.
With all the ripe and juicy berries showing up in season, I decided berry pie needed to be on the menu.
Recipe creation usually requires a bit of trial and error. Believe it or not, many of the recipes that I create for the blog are first timers for me as well. These pies for instance. This is the first time I’ve ever made a little mini hand pie. Part empanada and part Pop Tart – these tasty bites of happiness turned out just perfect!
Creation started with me making a blueberry pie.
The blueberry pie was really good. It was filled to the brim with plump, juicy berries. Topping it off with some vanilla ice-cream gave it some extras yum! I felt like it wasn’t everything I wanted it to be. Sorry regular blueberry pie. I wanted more. More character maybe? I couldn’t quite put my finger on it.
Blueberries! Yes please!
Then it hit me.
I was flipping through one of my food magazines and came across a recipe for a double crust huckleberry pie. The filling in the pie was cooked down into a rich and bright compote and then baked between two layers of flaky pie crust. I couldn’t get the texture of the fruit out of my brain. I was determined to build my own little bite-sized version of this berry-tastic pie. I decided to make a blueberry compote and nestle it in little tiny empanada-like pies.
Perfectly sized bites of blueberry pie.
These came out even better than I’d hoped.
I used my basic butter pie crust recipe. I made the crust the night before, letting it rest in the fridge overnight. I find that doing this technique yields a flakier crust. The pie crust was then rolled to about an eighth of an inch thick. Use a biscuit cutter to cut each circle of pie crust. Each tiny pie can hold about a teaspoon of filling. Brushing the edges with an egg wash helps to seal them closed. A fork is the perfect tool to crimp down the edges. Once closed, each pie is brushed with an egg wash and then sprinkled with a little turbinado sugar before baking.
Fun Fact:
I actually used an heirloom family biscuit cutter. My dad made a biscuit cutter for my Grammy (his mom) in his metal shop class in high school. How cool is that? And now I got to use it to make these amazing mini blueberry pies.
For more sweet treats, check out some of our favorites. The fillings used in these recipes could also be used to make different flavors of hand pies.
Mini Blueberry Pies
The cutest little bite sized blueberry pies. They're half empanada and half Pop Tart..filled with a rich blueberry compote.
Ingredients
Pie Crust
- All Butter Pie Crust
Blueberry Pie Filling
- 6 cups Fresh Blueberries
- ½ cup Sugar
- Lemon Juice from one lemon
- Lemon Zest of one lemon
- 1 tsp Cinnamon
- 4 tbsp Corn Starch or Arrowroot Powder
- 4-6 tbsp Water to make a slurry with Corn Starch
Egg wash
- 1 Egg whisked to seal edges and wash tops of pastries.
- Turbinado Sugar for sprinkling
Instructions
Pie Crust
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Make a batch of pie crust according to instructions.
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Alternatively this can be made with pre-,Ade pie crust or even a phyllo dough.
Blueberry Compote
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Place the blueberries, sugar, lemon juice and zest into a large skillet.
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Heat over medium high heat until mixture comes to a boil.
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Heat until sugar is dissolved and berries are broken down. Reduce heat if necessary.
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Once the mixture begins to thicken add the cornstarch slurry. (Make the slurry by adding water to the corn starch. Mix until it is a thin paste and has no lumps.
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Bring the mixture to a boil. Increase heat if necessary.
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Boil until the fruit mixture begins to thicken.
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Remove from heat and let the fruit mixture cool.
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Place in an air tight container and refrigerate overnight.
Assembly
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Preheat oven to 450℉
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Remove pie crust from the refrigerator.
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Prepare several baking sheets by lining them with parchment paper.
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Tear or cut the pie crust into four approximately equal pieces. Roll one section into a ball and then out to a thickness of about ⅛ of an inch.
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Cut out rounds and place on parchment paper.
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Add about a teaspoon of filling to each mini pie.
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Wash the edges with an egg wash.
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Fold over and seal with a fork.
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Wash entire surface of the pastry with egg wash and sprinkle with turbinado sugar.
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Back for 12-15 minutes. Oven temperatures vary so watch your first batch closely
Recipe Notes
You can make these pies with absolutely any fruit.
Just a few that come to mind: apple, apricot, cherry. I can even see the pineapple caramel from my pineapple sweet rolls used in these.
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