Photo of Wild blueberry hand pies by WW

Wild blueberry hand pies

Points® value
Total Time
40 min
20 min
20 min
Here’s a wonderful way to sweeten up summer parties. Portion-control is a snap since everyone gets their own mini pie.


Cooking spray

4 spray(s)

Unbaked refrigerated pie crust

7 oz, or homemade

Frozen wild blueberries

3 cup(s), fresh blueberries or defrosted, unsweetened

Turbinado sugar

3 tbsp(s)

Lemon zest

1 tsp(s), (plus extra for garnish)

Fresh lemon juice

1 tsp(s)

Table salt

1 pinch(es)


1 tbsp(s)

Fresh mint leaves

1 tbsp(s), chopped (optional)


  1. Preheat oven to 425°F (218°C). Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-inches on bottom)
  2. Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides.
  3. Toss together blueberries, sugar, lemon zest, lemon juice, salt and cornstarch in a bowl; spoon evenly into crusts.
  4. Bake until crusts are browned and top is bubbly, 20 minutes. Let cool completely before removing from pan.
  5. Store at room temperature until ready to serve. Serve garnished with lemon zest and fresh mint (optional).
  6. Serving size: 1 mini pie