5.0 from 3 votes
Mini Blueberry Pies
These mini blueberry pies combine an easy blueberry pie filling with homemade or store-bought mini pie crusts. They're perfect for dinner parties or holiday celebrations.
Prep Time
20 mins
Cook Time
20 mins
cooling time
1 hr
Total Time
1 hr 35 mins
Servings: 24 mini blueberry pies
Calories: 97 kcal
Course:
Dessert
Cuisine:
International
Ingredients
Blueberry pie filling
- 1 pound blueberries fresh or frozen, washed well if fresh
- ½ cup (100 grams) granulated sugar
- 2 tablespoons cornstarch
- lemon zest and juice from ½ a lemon
- 1 pinch salt
Whipped cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar plus more to taste
Assembly
- 24 baked mini pie shells see note about pre-baking
Instructions
Blueberry pie filling
- Combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt in a large pot. Stir a bit and let macerate at room temperature for 30 minutes.
- Heat the the mixture on medium-low heat, stirring occasionally. The mixture should come to a slow boil and the berries will burst. Cook until the mixture has thickened enough that you can scrape it away from the bottom of the pot.
- Transfer the blueberry filling to a glass jar or measuring cup and let cool.
Cup of Yum
Whipped cream and assembly
- While the blueberry filling is cooling, put a bowl in the fridge to chill it.
- When ready to serve, spoon the filling into the prepared pie shells.
- Add the whipping cream and sugar to the chilled mixing bowl and beat until you get soft peaks. Taste a bit and add additional sugar as desired. Continue beating until you get stiff peaks.
- Spoon or pipe the whipped cream onto the mini blueberry pies and serve immediately.
Notes
- The blueberry filling will make about 1.5 cups of pie filling. That will be enough to fill 24 store bought pre-baked mini pie shells (bake according to package directions). Or make your own using my recipe for mini pie crust shells.
- The blueberry filling and whipped cream should be added to the pre-baked pie crusts immediately prior to serving. If not serving right away, both the filling and whipped cream can be held in the refrigerator.
Nutrition Information
Calories
97kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
11mg
(4%)
Sodium
34mg
(1%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
156IU
(3%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24mini blueberry pies
Amount Per Serving
Calories 97
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 34mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.