This adorable Mini Wild Blueberry Pie is a single serving of delicousness, perfect for one. When sweet cravings arise, this little blueberry pie satisfies with every fruity bite. Bake up this simple and easy Mini Wild Blueberry Pie for dessert tonight!
Dig in to a mini version of your favorite blueberry pie, with no need to worry about leftovers. This adorable rendition of classic pie is baked up with beautiful tasty blueberries surrounded by a flaky, buttery crust. With a store-bought pie crust and frozen blueberries, you can dig into a warm and tasty pie in 45 minutes. Serve with vanilla ice cream for a sublime indulgent treat!
This simple Mini Wild Blueberry Pie comes together suprisingly quickly. To make this mini version, you’ll need a GoodCook Mini Pie Pan, just the right size for a single serving of pie. Mix up the blueberry filling in a GoodCook Touch 5 QT Mixing Bowl, and get it all tucked in a GoodCook Nonstick Mini Pie Pan. Save your oven from drippings by placing a GoodCook Cookie Sheet under the pie, and bake away. Don’t forget the ice cream!
Try These Twists
- Spiced Just Right. Add a pinch of cardamom to your pie for a light kiss of aromatic spice.
- Love Lavender. A drop of food grade lavender essential oils gives this pie added flavor, reminiscent of a French farmhouse.
- Cherry on Top. Feel free to use any combination of cherries or berries with this pie. If they’re in season (or in your freezer), why not toss them in for a jumbleberry pie!
Bake & Share
Happy Blueberry Pie baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Mini Wild Blueberry Pie
Crisp and flaky pie with a crunchy top filled with succulent wild blueberries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- 1 store bought pie crust
- 1/2 cup frozen wild blueberries
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 1 egg yolk
- 1 tablespoon whole milk
- sparkling sugar for sprinkling over the crust
In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, salt and gently toss to combine.
Let the pie crust come to room temperature. Carefully unroll to prevent cracking or breaking. Cut out a 6.5 inch circle of crust and place it in the GoodCook mini pie pan. Fill with blueberry mixture. With the remaining crust, cut ½ inch strips and make a lattice top. Trim off excess and place in the freezer for 15~20 minutes until crust is firm.
Preheat oven to 400°F. In a small bowl, whisk together the egg yolk and whole milk. Brush over the top of the pie. Sprinkle with sparkling sugar. Place on a baking sheet and bake in the oven for 20~25 minutes until the crust is golden and the blueberries are bubbling. Remove from the the oven and let cool completely before serving.