Recipes and Cooking Mini Blueberry Pies Looking for a fast dessert that showcases a summer fruit? This one-crust, mini blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 10 mins Cool Time: 30 mins Bake Time: 12 mins Total Time: 25 mins Yield: 8 mini pies Jump to Nutrition Facts Ingredients 1 recipe Pastry ¾ cup sugar 3 tablespoon cornstarch ⅛ teaspoon salt 1 cup water 4 cup fresh blueberries 1 tablespoon butter Fresh blueberries, sweetened whipped cream, and/or finely shredded lemon peel (optional) Sweetened whipped cream Pastry 2 ½ cup all-purpose flour 2 tablespoon sugar 1 teaspoon salt ⅓ cup chilled shortening 6 tablespoon chilled butter 8 tablespoon ice water Directions Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack. Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve. To serve top with fresh berries, whipped cream and/or lemon peel. Makes 8 mini pies Pastry In bowl combine flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap and chill at least 30 minutes. Rate it Print Nutrition Facts (per serving) 261 Calories 10g Fat 40g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 261 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 4mg 1% Sodium 122mg 5% Total Carbohydrate 40g 15% Total Sugars 22g Protein 2g Vitamin C 5.3mg 27% Calcium 10.1mg 1% Iron 0.9mg 5% Potassium 63mg 1% Folate, total 4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.