Mini Blueberry Pies

5 from 9 votes

These mini blueberry pies are small handheld pies. They have a flaky crust filled with blueberry pie filling.

Prep Time30

Cook Time20

Assembly35

Total Time1 25

Servings: servings

Calories: 310kcal

Cut the butter into cubes. Place back in the fridge to get cold. In a food processor, blend flour, sugar, and salt. Add in the cubed butter and pulse. Pulse until butter is mixed in and pea shaped. First the butter will look small and dry in the flour, keep pulsing. See pictures above.
Add in a little bit of the ice water at a time. I start with a tablespoon at a time. Pulse until combined. There is enough water when a dough forms when you press the dough together. It if it crumbles, add a splash more water.
Place pie dough on to cling wrap. Use the cling wrap to form the dough into a ball. The goal is to handle the dough as little as possible. Split the dough in half. Wrap each dough in cling wrap. Flatten into a disc.
Chill for 30 minutes.

In a saucepan over medium heat, stir the blueberries, cornstarch, sugar, lemon juice, cinnamon, and salt. Cook until the blueberries soften and the purple blueberry juice starts to leak out.
Crush some of the blueberries with a back of a wooden spoon. Cook until it thickens slightly. Take off heat and transfer to a bowl. It will thicken as it cools. Allow it to cool completely.

Roll one of the dough balls on a floured surface. Roll very thin until ⅛ inch thick. Use a 3.5 inch biscuit cutter. Cut as many circles as you can. I got 10. Save the dough scraps. Place circles on a cookie sheet with parchment paper. Chill in the fridge.
Roll the other dough ball out on a floured surface. Roll ⅛ inch thick. Use a 4 inch biscuit cutter. Cut as many circles as you can. Take both dough scraps and form into a ball and roll it out again. Cut more circles until you get 10. The slightly bigger biscuit cutter is for the lattice on top of the pies. Place on separate cookie sheet with parchment paper. Chill.
Scoop ½ tablespoon of filling on the bottom circles. Use the back of the spoon to spread it to the edges. Use a pizza cutter to cut strips into the bigger circles. Discard the rounded edge strips.
Place three strips over the pie. Take the other three strips and weave into the other strips. See above video. It will create a lattice design. Chill for 20 minutes.
Preheat oven to 400°F. Mix the egg and water in small bowl. Use a pastry brush to brush the egg wash over the pies. Top with coarse sugar. Bake for 20-24 minutes. Bake until the tops are golden brown. Let cool before eating.

Flour- Make sure flour is spooned and leveled or use kitchen scale. Compacted flour can dry out the pies.

Blueberry filling can be made ahead. Store in an airtight container in the fridge.