Mini Blueberry Pies

Featured in Fresh Chefs, a collection of recipes from the 4-H family

Mini Blueberry Pies

Submitted by: Cady and Madison, 16, Avoyelles Parish, Louisiana. Avoyelles Parish Jr. Leaders

Preparation Time: 1 Hour
Cook Time: 25 - 30 Minutes
Servings: 8

Apple, pumpkin, coconut cream, key lime – the most popular pies are obvious. But blueberry pies are arguably just as tasty as any of the above, with a perfect balance of sweet and tart. The only thing better are these mini blueberry pies that are highly portable and extremely delicious.

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1/4 cup of sugar
3 teaspoons of cornstarch
1/8 teaspoon of salt
1/4 cup cold water
5 cups fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
1 package refrigerated pie crust

mini blueberry pie recipe from 4-H

Cooking Instructions

  1. Preheat oven to 425 degrees
  2. Combine sugar, cornstarch, salt, and water in a saucepan over medium heat.
  3. Stir until smooth.
  4. Add 3 cups of blueberries and bring to a boil. Stir until thick and bubbly. Remove from heat.
  5. Add butter, lemon juice, and remaining two cups of blueberries. Stir until butter is melted.
  6. Place pieces of pie shell into cupcake pan.
  7. Put 1/3 cup of filling into each pie shell.
  8. Place in oven for 25-30 minutes.
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