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Summer Fresh Mini Blueberry Pies

Blueberries have been delicious, well-priced and plentiful this summer. Food Sharing Network contributor Rose Ellen Lorber-Termaat shares her new recipe for blueberry pie. Delicious!

I was invited to a backyard barbecue, and wanted to make a nice summer dessert. Since I had beautiful blueberries from a farmers market, it made sense to make a blueberry pie. But as I gathered my ingredients, I realized that the dishes that go over the best with outdoor events are pick-up/finger foods. So I tweaked my pie recipe to create mini pies using a muffin pan. One pie equals 12 mini pies. I call them Summer Fresh Mini Blueberry Pies.

Summer Fresh Mini Blueberry Pies

The Basics:

DOUBLE CRUST (gives you enough dough to make lattice on top)

  • 2 cups all-purpose flour
  • ¾ cup shortening
  • 1 tsp. salt
  • 6 to 7 tsp. cold water
Summer Fresh Blueberries in a Delectable Crust.

Summer Fresh Blueberries in a Delectable Crust.


  • 2 to 3 pints fresh blueberries
  • ½ cup white sugar (sweeten to taste)
  • Dash of nutmeg
  • 2 to 3 tbs. flour

Preheat oven to 375 degrees

Wash blueberries, being careful to remove all stems.

Mix ½ cup sugar (more if berries are not that sweet), dash of nutmeg and 2 to 3 tbs. flour together in a large bowl.

Place berries in the bowl and dredge them with this sugar mixture. Set aside filling to begin making crust.

Place 2 cups flour, 1 tsp. salt and ¾ cup shortening in a mixer. Mix at medium speed until mixture begins to look crumbly.

Slowly put in 6 to 7 tsp. cold water until mixture forms a dough ball.

Grease a 12 cup muffin pan.

Roll out dough on a floured surface to a thickness of 1/3 inch.

Cut out 3 inch circles using cookie cutter or drinking glass.

Put one dough circle at the bottom of each muffin “cup.” Gently press dough evenly on bottom of cup and up along the sides.

Place 1 to 1/2 tbsp. of blueberry filling mix into each cup.

Roll out remaining dough, and cut into strips ½ inch wide by about 3 inches long.

Place two strips over each filled cup, forming an “X”. Press ends of each strip gently into the dough cup sides to prevent the “X” from separating from the pie. These should like look mini lattice-covered pies.

Bake for approximately 25 to 30 minutes, checking after 20 minutes for golden brownness. When crusts are golden brown and filling is bubbly, your pies are done.

Set muffin tray to cool for about 20 minutes. When pies are completely cooled down, run a knife gently around the edges of each muffin cup to loosen the pies. The pies can then be easily lifted and placed on a plate or tray.

Sprinkle tops of pies with a bit of white sugar.

2 Responses to “Summer Fresh Mini Blueberry Pies”

  1. Cherlyn Karagul says:

    Kathy and Chris,
    It’s me! Cherlyn! How many people do u know with that name? Jill told me about UR website. So exciting! Mind if I become a regular viewer?
    David is great although he has the pickiest palate I’ve ever seen. No veggies, no fruit! Loves fish, pork, chicken, lamb, pesto, pasta, rice, beef. Any suggestion?
    Sorry I will miss Emily, Opal, and Penelope at Pop-Pop’s this weekend but David will be there.
    Wld appreciate any food suggestions for David. Oh, yes, he loves American cheese!


  2. Kathy says:

    So great to hear from you! Welcome aboard. I hope you become a guest contributor too. Okay, visitors. Here is the challenge–food ideas for a five-year-old boy with definite preferences.


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