Best Mini Blueberry Pies Recipes

FROZEN MINI BLUEBERRY KEY LIME PIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup standard-size muffin tin with paper liners.
• Place graham crackers in a gallon-size zip bag and seal. Using a sturdy glass or a rolling pin, crush until they're crumb consistency. Pour into a medium bowl and add the sugar. Stir to combine. Pour in the melted butter. Stir until combined. Add one heaping tablespoonful to each muffin cup. Using your clean fingers or the bottom of a small glass, press the crumbs firmly into the bottom of the cup.
• Bake crusts for about 4 minutes, until the crust has hardened a bit. Remove from oven and set aside to cool completely. I'm usually impatient and let them sit on the counter for about 5 minutes then off to the freezer for another 5 minutes to finish cooling.
• To the pitcher of a high-speed blender, add cashews, lime zest, lime juice, avocado, coconut cream, and 1/2 cup agave nectar. Puree until completely smooth, 1-2 minutes. Taste and add additional agave nectar until the filling has reached the sweet/tart balance that you prefer.
• Remove 1/2 cup of the filling and set aside.
• Divide remaining filling among the cups and shake a bit to level them.
• Add the 1/2 cup reserved filling back to the blender along with the 3/4 cup blueberries. Puree, scraping the sides if needed, until smooth.
• Pour a bit of the blueberry filling on top of each mini pie. Use a toothpick to swirl the blueberry top over the key lime filling.
• Transfer to freezer. Freeze for at least 4 hours, or until firm.
• To serve, remove tin from freezer and let sit for 10 minutes. Carefully use a butter knife to pry the mini pies out of the tin. Peel off the liner and set on your serving tray or plates. Garnish as desired and serve at once.

MINI BLUEBERRY PIES A LA MODE

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a clean, floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
• Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
• Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
• Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.

MINI BLUEBERRY PIES

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
• In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
• Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
• With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
• Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
• Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.

PATE BRISEE FOR MINI BLUEBERRY PIES

Steps:

• Place flour, salt, and sugar in the bowl of a food processor; process to combine. Add butter, and process about 7 seconds, until mixture resembles coarse meal.
• With machine running, slowly add between 1/2 cup and 3/4 cup ice water through the feed tube, until pastry just beings to hold together.
• Turn dough out onto a piece of plastic wrap, and pat into a square. Divide dough in half, and wrap each half separately. Chill for at least 1 hour before using.

BLUEBERRY CREAM CHEESE MINI PIES

Steps:

• Heat oven to 350°.
• In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
• In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.
• In small bowl, beat cream cheese filling ingredients until smooth; set aside.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).
• Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

MINI BLUEBERRY PIES

Steps:

• 1. Combine filling ingredients in saucepan and cook on low/medium heat until berries begin to soften (about 3-5 minutes).
• 2. Preheat pie maker until ready.
• 3. Prepare pastry (homemade or store bought), both bases and tops. Line bottom with pastry and add 1/3 cup of filling per pie. Add top crust.
• 4. Close lid and cook for 10-12 minutes or until pastry is golden brown.
• 5. Remove pies with plastic, heat proof spatula and cool slightly. Sprinkle with powdered sugar if desired.

MINI BLUEBERRY-MARSCARPONE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
• Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
• Place a round piece of parchment paper on top of each crust and add pie weights.
• Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
• While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
• Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
• Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
• Cover and chill in the refrigerator for at least 4 hours, or overnight.
• When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
• Top each pie with whipped cream and blueberries.

MINI BLUEBERRY PIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Lightly grease the cups of a standard 12-cup muffin pan. Set aside. In a mixing bowl, whisk together the sugar, flour and lemon zest. Add blueberries and gently toss to coat with the flour mixture. Stir in the whipping cream. Set aside. Using a biscuit cutter or a similar size drinking glass, cut out 24 circles out of the pie crusts. Using a rolling pin, lightly roll out 12 of the circles large enough to fit on the bottom and up the sides of the muffin cups. Gently position a rolled out circle in each of the muffin cups. Fill the cups with blueberry mixture. Place one of the remaining 12 (unrolled) dough circles on the top of each mini pie, covering the filling. Press the edges down slightly to seal the crusts. With the point of a sharp knife, cut a tiny hole or "X" in the tops of the crusts for a steam vent. Sprinkle tops with a little sugar, if desired. Bake for about 20 minutes or until crusts are golden brown. Cool pies in the pan on a wire rack. Remove pies by running a knife around the edges of pies to loosen, then pop them out.

MINI WILD BLUEBERRY CREAM PIES RECIPE - (4.4/5)

Steps:

• Preparation Place cupcake liners into a 12-count cupcake tin. Set aside. Using your food processor, combine the dates, walnuts, oats and salt and process until a coarse sand-like texture forms. You should be able to squeeze the mixture in your hand and have it stick together. Once ready, place about one tablespoon of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside. Using a hand or stand mixer, make the filling by first whipping the cream. Once small peaks form, add the confectioner's sugar and 1 tsp. vanilla and whip again on low until combined. Remove cream from the mixer bowl and set aside. To the bowl add the mascarpone cheese, Greek yogurt, and 1 tsp. vanilla. Whip until well combined. Once well combined, fold in the whipped cream and the frozen Wild Blueberries using a silicone spatula working from the bottom of the bowl and combine well. Scoop out enough filling to fill each cupcake tin (you may have a bit left over). Place in freezer until ready to eat, allowing 10-15 minutes to thaw. Store leftover pies in the freezer.