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Small Batch Mini Blueberry Pies

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Prep Time 30 minutes
Cook Time 1 hour
refrigerating time 1 hour
Total Time 2 hours 30 minutes
Servings 4 people
Calories 358
This small batch recipe is perfect for just two individual pies.


  • 2 5-inch pie dishes



  • 135 grams all purpose flour (1 cup plus 2 Tablespoon)
  • 1 Tablespoon sugar
  • ¼ teaspoon fine sea salt
  • 85 grams unsalted butter, refrigerator cold or frozen if using food processor, cut into ¼ inch pieces (6 Tablespoon)
  • 2-4 Tablespoons ice cold water
  • 1 Tablespoon cream or milk (to brush on tops of pies just before baking)

Blueberry Filling:

  • 170 grams blueberries, fresh or frozen, but thawed if using frozen (6 ounces or ½ pint or 1 cup)
  • 25 grams sugar (2 Tablespoons)
  • teaspoons cornstarch (½ Tablespoons)
  • ¼ teaspoon cinnamon
  • small pinch ground cloves



  • In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter. Using your hands, coat each piece of butter with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of small walnuts.
  • Make a well in the middle. Add 1 Tbsp. of ice cold water into the well. Using your hands, scoop the flour from the sides and the bottom to hydrate the flour/butter mixture with the water. If the mixture is too dry, create another well in the middle and add an additional Tbsp. of ice cold water. Repeat as necessary with ½ Tbsp. of ice cold water.
  • Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a square-ish rectangle, making it as even as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours.
  • Extra Flaky Crust: For an extra flaky crust, remove the dough from the refrigerator and let it rest at room temperature for appoximately 5 minutes. Lightly flour your work surface, rolling pin and the top of the dough. Roll the dough into a rectangle, at least 12 inches and up to 20 inches long. Fold it like a letter, dusting off any excess flour. Rotate the dough 45° so that a closed seam is to your left. Roll it out again and do another letter fold. (If the dough is close to room temperature, cover with plastic wrap and place it back into the refrigerator for 20 minutes.) Roll it out a third time and do one more letter fold. Cover with plastic wrap and place it in the refrigerator for 30 minutes.
  • Divide the dough into four portions, two of which can be slightly bigger than the other two. Roll the two bigger ones into circles to fit into the bottoms of both pie dishes with at least a ½ inch overhang. Once in the pie dishes, place them in the refrigerator. Meanwhile, roll out the remaining two pieces into discs to fully cover your pies, or, if feeling ambitious, cut strands to make lattice tops. Cover with plastic and place in the refrigerator.
  • Preheat oven to 425°F.

Blueberry Filling:

  • In a small bowl, mix together all the filling ingredients.

Shape Pies:

  • Remove the prepared pie tins from the refrigerator. Divide the blueberry filling into both. Cover the tops with the remaining, rolled out doughs or create a lattice top. If too much dough is hanging off the sides, use scissors to trim it. Tuck any overhang into the pie dish and crimp as desired. (If using the full disc for the top, use a sharp knife or a fork to poke a few holes in the top to allow steam to esacape as te pie bakes.) Place prepared pies into the freezer for 15 minutes or the refrigerator for 30 minutes.


  • Brush some cream or milk on the top and sprinkle with sugar. (Any kind of coarse sugar is great here.) Bake for 5 minutes, then lower the temperature to 375° F for an additional 55-60 minutes. The top crust should be golden brown, and the fruit should be bubbling. Allow to cool before serving.


  • If using a food processor for the dough, make sure the butter pieces are frozen and check the dough after each addition of water.
  • If using fresh blueberries, decrease the cornstarch to 1 teaspoon.
Calories: 358kcal
Course: Dessert
Cuisine: American
Keyword: blueberry, mini, pie, small batch


Calories: 358kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 125mg | Potassium: 78mg | Fiber: 2g | Sugar: 14g | Vitamin A: 609IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg