Mini Blueberry Pies
Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!
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.
Servings: 24 mini blueberry pies
Calories: 97kcal
Equipment
- Stand mixer or hand mixer for the whipped cream
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.1 pound blueberries, ½ cup (100 grams) granulated sugar, 2 tablespoons cornstarch, lemon zest and juice from ½ a lemon, 1 pinch salt
- 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.
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.24 baked mini 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.1 cup heavy whipping cream, 1 tablespoon sugar
- 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
Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg