These Mini Strawberry and Blueberry Pies are perfect for any summer celebration, especially the 4th of July! Made using a muffin tin, you can easily create individual pies filled with fresh fruit and topped with a golden, flaky crust. The mini pies are fun to make, customizable with different pie designs, and absolutely delicious. Plus, the recipe is simple, even for beginners, with a store-bought pie crust as a shortcut to save time.

Full Recipe: 

Ingredients

For the Mini Strawberry Pies:

• 1 cup mashed strawberries

• 2/3 cup white sugar

• 3/4 cup water

• 3 tbsp cornstarch

• 1 tbsp lemon juice

• Pinch of salt

• 4 cups chopped strawberries

For the Mini Blueberry Pies:

• 4 pints fresh blueberries

• 1/4 cup sugar

• 1 1/2 tbsp cornstarch

• 1 tsp ground cinnamon

• 1/4 cup water

• 2 tbsp butter (cut into pieces)

For Both Pies:

• 2 pie crusts (store-bought or homemade)

• 1 egg (whisked)

• Pinch of sugar (for sprinkling on top)

Directions

1. Prepare the Pie Filling:

   • For strawberry pies, combine mashed strawberries and 3/4 cup water in a saucepan. Bring to a boil and simmer for 3-4 minutes. Strain the mixture and discard the pulp. In another saucepan, mix sugar, cornstarch, lemon juice, and salt. Stir in the strained strawberry juice and cook until thickened. Add chopped strawberries and set aside.

   • For blueberry pies, combine 3 pints of blueberries with sugar, cornstarch, cinnamon, and water in a saucepan. Cook over medium-low heat for 10-15 minutes. Add butter and the remaining pint of blueberries. Stir gently and let cool for 5-10 minutes.

2. Assemble the Pies:

   • Preheat the oven to 375°F and grease a muffin tin. Roll out the pie crusts and use a 4-inch biscuit cutter to cut out circles of dough. Press each circle into a muffin cavity.

   • Fill each cavity with the pie filling, about 3/4 full.

   • Use extra dough to create mini pie crust tops or designs, like stars or ropes, to decorate the pies.

3. Bake:

   • Brush the top crusts with the whisked egg and sprinkle with coarse sugar. Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.

   • Allow the pies to cool for at least an hour before gently removing them from the muffin tin using a small, sharp knife.

4. Serve:

   • Serve as is or with a scoop of ice cream for an extra treat!

Nutrients

• Calories: Approximately 200-250 per pie (depending on size and filling)

• Total Fat: 10g

• Saturated Fat: 3g

• Cholesterol: 25mg

• Sodium: 150mg

• Carbohydrates: 30g

• Fiber: 3g

• Sugar: 18g

• Protein: 2g

Why Mini Pies?

The beauty of mini pies lies in their individual portion sizes. They’re perfect for serving at parties or family gatherings, as they allow guests to enjoy a personal serving of pie without the need for slicing. Mini pies also make for a fun, hands-on dessert experience—everyone can have their own pie to top with whipped cream, ice cream, or even a drizzle of chocolate sauce. The small size also makes them ideal for packing in picnic baskets or bringing as a potluck contribution.

Another benefit is their versatility. These pies can be customized to suit a variety of tastes and preferences. You can play with different fruit fillings, add spices like cinnamon or nutmeg, or even experiment with fun designs for the pie crust. The mini pies are highly adaptable and allow for creativity, making them a hit with both kids and adults.

The Freshness of Strawberries and Blueberries

Using fresh strawberries and blueberries is what truly elevates this dessert. The natural sweetness of the strawberries, combined with the slightly tart flavor of the blueberries, makes for a delightful fruit combination that’s perfect for summer. In this recipe, the berries are cooked into a rich, thick filling that enhances their flavor and creates a luscious, jam-like consistency.

Strawberries are rich in antioxidants and vitamin C, which are beneficial for skin health and boosting the immune system. Blueberries, too, are packed with antioxidants and are known for their anti-inflammatory properties. By incorporating these fruits into the mini pies, you’re not only making a delicious dessert but also adding some nutritional benefits. The natural fruit sweetness means less added sugar is necessary, allowing the fresh flavors to shine through.

Store-Bought Pie Crust for Convenience

One of the standout features of this recipe is the use of store-bought pie crusts. While homemade pie crusts can be delicious, they can also be time-consuming and challenging for beginner bakers. By opting for store-bought crusts, you can save time and focus on preparing the filling and assembling the pies. The result is a flaky, golden crust that perfectly complements the fruit filling.

Store-bought pie crusts are available in both refrigerated and frozen options, and many brands offer a variety of crust styles, such as those with a buttery or flakier texture. Using a pre-made crust doesn’t compromise the overall flavor of the pies—in fact, it makes the entire process quicker and more accessible for anyone who wants to create a homemade treat without spending too much time in the kitchen.

Making the Fruit Fillings

The process of making the strawberry and blueberry fillings is simple and straightforward. For the strawberry filling, you begin by boiling mashed strawberries with water to extract the juice, then combining it with cornstarch, sugar, and lemon juice to thicken the mixture. The addition of chopped strawberries at the end ensures that the pies are filled with both a thick, concentrated strawberry filling and fresh pieces of fruit for texture.

The blueberry filling is equally simple but equally flavorful. After cooking a portion of the blueberries with sugar, cornstarch, and cinnamon, butter is added to enhance the richness of the filling. The final touch is the addition of fresh blueberries, which helps maintain the burst of juicy fruit in every bite.

The fillings for both pies are made from just a few key ingredients, yet the results are a harmonious balance of sweet, tart, and buttery flavors. They’re thick enough to hold up in the pie without becoming runny but still juicy enough to create that irresistible fruit-filled experience. The addition of lemon juice and cinnamon in each filling brings a subtle tartness and spice that elevates the overall flavor, giving it a warm, comforting taste.

Assembly and Design

One of the fun aspects of these mini pies is the ability to get creative with the crust. Once you’ve lined each muffin tin cavity with the pie dough, you can easily top the pies with a second layer of crust. Use extra dough to create decorative designs—think stars, stripes, or lattice patterns—that add an extra touch of creativity and personalization to each pie. These designs not only make the pies more visually appealing but also add an element of fun to the baking process.

A simple brush of egg wash on top of the crusts ensures that they bake to a golden, glossy finish. A sprinkling of coarse sugar before baking also helps create a sparkling effect, making the crusts even more enticing. These finishing touches make each mini pie look professional and polished, as if they came straight from a bakery.

Baking to Perfection

Baking mini pies in a muffin tin helps create a uniform, perfectly baked product. The smaller size ensures that the pies cook through evenly, with a crisp, golden crust and a bubbling fruit filling. The oven temperature of 375°F is ideal for creating that perfect balance of a crispy crust without over-baking the fruit filling.

As the pies bake, the kitchen fills with the delicious aroma of baked fruit and buttery crust—making it hard to wait for them to cool! After removing the pies from the oven, allow them to cool for at least an hour. This helps the filling set properly, ensuring that when you cut into the pies, they hold their shape without oozing too much filling. It also allows the flavors to meld together, making each bite even more delightful.

Serving the Mini Pies

Once cooled, these mini pies can be served as is or dressed up with additional toppings. A scoop of vanilla ice cream or a dollop of freshly whipped cream can take these pies to the next level, adding extra richness and creaminess to balance out the fruit’s natural sweetness. For a more indulgent touch, drizzle with chocolate or caramel sauce, or top with fresh whipped cream for an extra special treat.

These pies are perfect for a summer barbecue, picnic, or even as a sweet ending to a family meal. Their small size makes them great for portion control, while still being indulgent enough to satisfy anyone’s sweet tooth. The individual servings also make them perfect for parties, allowing guests to grab one (or more!) without having to worry about slicing or serving a large pie.

Conclusion: A Perfect Summer Dessert

In conclusion, Mini Strawberry and Blueberry Pies are a delightful, easy-to-make dessert that’s perfect for any summer celebration, especially the 4th of July. These pies combine the best of summer fruit with a buttery, flaky crust, creating a treat that’s both visually stunning and absolutely delicious. The simple fillings are bursting with fresh fruit flavors, while the decorative crust adds an element of fun and creativity to the baking process. Whether served on their own or with a scoop of ice cream, these mini pies are sure to be a hit at your next gathering. The best part? They’re simple enough for beginners yet elegant enough to impress even the most experienced bakers.