Easy Mini Blueberry Pie for Two
Mini blueberry pie encompasses everything I adore about preparing desserts for two. Flaky, crisp pie crust, succulent fresh summer blueberries, crafted into petite pies in the perfect amounts to delight two individuals.
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This recipe comes from my cookbook Dessert Cooking for Two!
An Ideal Dessert for Two
These small pies are charming, flavorful, and overflowing with fresh blueberries. Best of all, this recipe yields just enough to please two people. This means you won’t have ¾ of a pie teasing you at breakfast tomorrow. (Though I could never criticize you for having blueberry pie for breakfast!).
When ripe, luscious, fresh blueberries are in season, there’s no superior way to honor them than by baking them into a pie. If you’re cooking for just one or two people, a mini blueberry pie is perfect.
My mother-in-law gifted me a collection of these 4 ½-inch pie pans for my birthday last week, which I utilized. They’re slightly larger than canning jar lids, so I had to double the filling recipe. Just remember that if you select a different size pan. The recipe is suitable for either one 6-inch pie tin or two wide-mouth canning jar lids.
Ingredients Notes
I suggest using fresh blueberries, but if they’re out of season, opt for frozen ones.
If you prefer not to make your own pie crust, you can skip the flour and butter and utilize a store-bought, chilled pie crust.
And as with most fruit pies, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is the perfect finishing touch.
How is it Made?
Mini blueberry pies for two are easy to prepare.
- Prepare the crust by mixing flour, sugar, salt, and butter in a food processor or using a pastry cutter or two knives. Then incorporate ice water.
- Refrigerate the crust for 30 minutes.
- Cook the berries, brown sugar, granulated sugar, cornstarch, and cinnamon together until the mixture thickens.
- Roll out the dough into 2 pieces, pressing one piece into a pie pan and par-baking it.
- Cut the remaining portion of dough into strips for the lattice.
- Construct the pie by adding the filling to the par-baked crust and then placing the dough strips above, alternating/weaving for a latticed appearance.
- Bake for 25 to 30 minutes or until lightly browned.
- Allow to cool slightly before serving.
Explore More Desserts for Two!
If you enjoy dessert recipes intended for two, here are a couple more from Dessert Cooking for Two that you may find appealing: Chocolate Covered Strawberry Cheesecake Bites and Coffee Brownies for Two.
Obtain the book for more than 100 additional recipes for desserts designed for two.
In Search of Full-Size Desserts?
If you’re seeking recipes for full-size desserts that are equally enjoyable and abundant in fruit flavors, try this Fresh Strawberry Pound Cake, Blueberry Grunt, Cherry Limeade Pound Cake, Blackberry Lemon Bread, Orange Cake with a bittersweet chocolate glaze, or this Strawberry Milkshake recipe.
Mini Blueberry Pie with a Lattice Topping
Robin Donovan
(keep your display on)
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Prepare the crust. In a medium mixing bowl, combine the flour, sugar, and salt. With a pastry cutter or two knives, incorporate the butter until the mixture forms pea-sized clumps. Sprinkle some water onto the mixture and stir until it forms a cohesive ball. Flatten the ball into a disc shape and wrap it securely in plastic wrap. Refrigerate for at least 30 minutes.
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Preheat the oven to 375°F and prepare the filling. In a small saucepan, combine the berries, brown sugar, granulated sugar, cornstarch, and cinnamon. Cook, stirring now and then, over medium heat until the berries become tender and the sugar dissolves. Use the back of a spoon to crush some berries. Take it off the heat and allow to cool.
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Shape the crust. Divide the dough into 2 portions (or 4 portions if canning jar lids are being used—you’ll need 2 rounds for the bases and 1 for cutting into strips for the lattice), one slightly larger than the other. On a floured surface, roll out the larger piece into an 8- to 9-inch round, about ¼-inch thick. Place this round in a 6-inch pie dish, pressing it down at the bottom and trimming any excess. Prick the base a few times with a fork or use pie weights.
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Partially bake the crust. Bake the bottom crust in the preheated oven for about 10 minutes.
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Create the lattice strips. In the meantime, roll the smaller piece of dough into a 6- to 7-inch round, also ¼-inch thick, then slice it into several strips about ½-inch wide.
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Build the pie(s). Pour the filling into the partially baked crust, then layer the dough strips on top, weaving for a latticed effect. Trim any leftover dough and crimp the strips together with the edge of the base dough. Brush with the egg wash.
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Bake the pie. Bake for 25 to 30 minutes or until lightly golden. Let cool briefly before serving.
Serving: 1
Energy: 184kcalCarbs: 29gProteins: 5gLipids: 6gSaturated Lipids: 3gPolyunsaturated Lipids: 3gCholesterols: 101mgSodium: 567mgDietary Fiber: 2gSweeteners: 14g
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