Baking a Mini Blueberry Pie
I’ll be honest, nobody else in this house eats blueberry pie but me. And that’s fine. It just means I get to make it exactly the way I like it, tart, buttery, not too sweet, and with a thick crust that holds up to a scoop of Blue Bell vanilla ice cream.
Yesterday, after a long day at work, I came home, kicked off my shoes, put on my apron, and baked a pie. Not a big, fancy one. Just a mini, single-serving pie, because I didn’t need an audience, I just needed comfort. Blueberry pie is my kind of summer reset button.
There’s something about the way it smells while it’s baking. Warm berries, butter, and a hint of lemon that makes it feel like everything’s going to be alright. Even if the day was too long, the porch was still too hot to sit on.
Why It’s a Summer Staple
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Blueberries are summer to me. Every year, I keep a stash, either fresh from the farmer’s market or frozen from the grocery store. See, a good blueberry pie doesn’t wait for an occasion. It is the occasion.
Growing up, my grandmother kept blueberries in her freezer all year round, but she always baked them in the summer, when the season felt right. I didn’t appreciate it then, but I do now.
This pie is personal. It’s for quiet evenings and front porch thinking. And if you’re the only one who eats it …good. You don’t have to share.
Southern Mini Blueberry Pie Recipe:
What You’ll Need
For the filling:
1 cup fresh or frozen blueberries
2 tablespoons sugar (adjust to taste)
1 tablespoon cornstarch
1 teaspoon lemon juice
Pinch of salt
Optional: 1/4 teaspoon cinnamon
For the crust:
1/2 cup all-purpose flour
4 tablespoons cold butter (cut into small cubes)
1/4 teaspoon salt
2–3 tablespoons ice water
Extras:
1 egg (for egg wash)
Sugar for sprinkling
Mini pie tin (4–5 inches wide)
How to Make It
In a small bowl, mix flour and salt. Cut in the cold butter using a fork or your fingers until it’s crumbly. Add ice water one tablespoon at a time until the dough comes together. Form into a ball, flatten into a disc, wrap in plastic, and chill for 30 minutes.
While the dough chills, mix blueberries, sugar, cornstarch, lemon juice, salt, and cinnamon in a bowl. Let it sit while the oven preheats, it helps the flavors bloom.
Preheat oven to 375°F. Roll out the dough and fit it into your mini tin, saving a little for the top crust (or just do a simple lattice if you’re feeling fancy). Fill the crust with the berry mixture.
Add your top crust. Crimp the edges. Brush with egg wash and sprinkle with sugar. Bake for 30–35 minutes or until the crust is golden and the filling is bubbling.
Let it cool a bit so it sets, but honestly, if it’s too hot to wait, just go for it, with caution.
Where to Find Mini Pie Tins
You can usually find mini pie tins (4–5 inches wide) at different stores; it’s up to you where to buy or which you prefer. I bought mine from Amazon last year, and it was a bulk buy, so read before you order, or you’ll end up with 250 mini pie tins. However, the aluminum ones work great for me, and clean-up is easy. Be aware, once you start baking pies for one, it’s hard to stop.
Store Suggestions:
Walmart or Target in the baking section
Michael’s or Hobby Lobby with the seasonal bakeware
Online at Amazon – search for “mini pie pans” or “mini tart pans with removable bottoms”
Local kitchen supply stores if you’ve got one nearby
One Last Thing
This isn’t about perfection. It’s about comfort. About taking twenty minutes to yourself to make something simple and sweet. Sometimes, that’s all you need to turn the day around.
So go ahead. Bake your pie and enjoy it on the porch as the sun sets!