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Easy Blueberry Mini-Pies

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  • Author: Amy @ The Pastry Blog
  • Total Time: 40 minutes
  • Yield: 4 mini pies 1x


Note: The quantities below are for (4) mini blueberry pies, but the recipe can be doubled or tripled without adding much prep time!


Units Scale

For the cinnamon-graham cracker cups:

  • 63 g unsalted butter, melted
  • 84 g graham cracker crumbs
  • 72 g dark brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of fine sea salt (or up to 1/4 tsp, to taste)

For the blueberry pie filling:

  • 252 g fresh blueberries, divided into 2 equal parts
  • 110 g dark brown sugar
  • 4 tsp lemon zest and 4 tbsp lemon juice from 2 large lemons
  • 1/2 tsp ground cinnamon
  • 3 1/2 tsp corn starch

To assemble:

  • 1pint premium vanilla bean ice cream


For the cinnamon-graham cracker cups:

  1. Preheat the oven to 350°F. Place the butter in a heatproof bowl and microwave until melted.
  2. Combine all ingredients into a medium bowl and mix with your fingers until fully incorporated.
  3. Evenly divide the graham cracker crumble into the ungreased cupcake molds and press along the base and sides with your fingers until firm. Tightly packing the crumble into the molds is very important; if the base or sides of the pie crust are too loose, the crusts will crumble after baking.
  4. Bake the graham cracker crusts at 350°F for 10 minutes. The crust will have slightly puffed up while baking. With the backside of a teaspoon, gently press along the walls of each mold to keep the crust firmly packed to the base and the sides as it cools. Allow the crusts to cool completely on a wire rack.
  5. Once completely cool, place a layer of tin foil over the cupcake tin and flip the tin upside down. Gently tap on the base of each cupcake mold to help release the crust from the pan.
  6. Store the molds in an airtight container until use.

For the blueberry pie filling:

  1. Wash the blueberries, then weigh and separate them into two even parts.
  2. Using a potato masher, pastry blender, or your fingers, gently mash half of the blueberries open to release the juices. Place the mashed blueberries into a medium saucepan, reserving the whole blueberries aside in a small bowl.
  3. Add the remaining ingredients into the saucepan and heat on medium for 6-8 minutes or until bubbling. Once bubbling, continue to heat for 2 more minutes until the mixture is dark purple and noticeably thick.
  4. Remove the saucepan from the heat and stir the remaining blueberries into the pan. Allow the mixture to fully cool, stirring occasionally.
  5. Store the pie filling in an airtight container in the refrigerator until use.

To serve the blueberry mini pies:

These blueberry pies are meant to be served slightly warmed! Just be careful not to over-heat either component to avoid the crust crumbling or the filling being too hot! The result is a soft and tender crust that crumbles in the first bite, with a warm blueberry filling topped with vanilla ice cream that melts just enough to drip down over this delicious pie.

  1. If the pie filling is freshly made and still warm – Warm the graham cracker cups separately prior to assembly, 15 seconds at a time in the microwave. Note that the graham cracker cups will crumble prematurely if overheated! After warming the cups, spoon a generous amount of pie filling into the cups and top with a scoop of vanilla ice cream.
  2. If the pie filling is chilled – Assemble the pies by spooning a generous amount of pie filling into the cups, then heat 15 seconds at a time in the microwave, checking the softness of the crust to avoid it from crumbling prematurely. Top the pies with a scoop of vanilla ice cream.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes