Six individual blueberry pies on a wooden board

Wild blueberry hand pies

Total Time
40 min
20 min
20 min
Here’s a wonderful way to sweeten up summer parties—or bring the flavors of summer to life during wintertime. Start with either fresh or defrosted unsweetened frozen blueberries depending on the season. Use refrigerated pie crust to majorly cut down on time. You'll want to use a 4-inch diameter glass or a cookie cutter to cut it into 8 circles for the mini pies. After you're done making the recipe and baking them, store at room temperature. Lemon zest and fresh mint make beautiful (optional) garnishes. These mini pies are also a smart way to monitor portion-control since everyone gets their own mini pie. Even better? That means no sharing allowed!


Cooking spray

4 spray(s)

Refrigerated pie crust, unprepared

7 oz, (or homemade)


3 cup(s), or defrosted unsweetened frozen wild blueberries


3 Tbsp

Lemon zest

1 tsp, (plus extra for garnish)

Fresh lemon juice

1 tsp

Table salt

1 pinch(es)


1 Tbsp

Fresh mint leaves

1 Tbsp, chopped (optional)


  1. Preheat oven to 425°F. 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