Mini Blueberry Pies

Cocotte blueberry mini pies are beautiful creations that are visually appealing and give you a delightful burst of flavors in each bite. These miniatures hold the essence of fresh blueberries and the crunch of flaky pastry. Each pie perfectly blends sweetness and tanginess that will tickle your sweet tooth. No one can resist its allure, whether enjoyed as a delightful treat or shared among loved ones. Let’s make these confectionaries that leave a long-lasting impression on your taste buds.

Ingredients Required

For The Pie Dough

• All-purpose flour
• Raw sugar
• Sea salt
• Unsalted butter
• Vegetable shortening
• Vanilla extract
• Ice water
• Egg

For The Pie Filling

• Fresh blueberries
• Raw sugar
• Cornstarch
• Lemon juice 
• Vanilla extract

Ingredient Notes and Variations

1. All-purpose flour: An essential pie crust base ingredient. You can use whole wheat flour for a healthier alternative, but the results may slightly differ in dense crust. 
2. Raw sugar: It adds sweetness to the pie crust and fills with slightly subtle caramel flavors in each bite. Granulated sugar or brown sugar can be substituted for raw sugar. 
3. Vegetable shortening: It creates flakiness in the pie crust. Don’t forget to chill it before using it to get good results. Butter is a good substitute for vegetable shortening but may produce a different texture.
4. Fresh blueberries: It is the star of the recipe. Blueberries provide vibrant colors and natural sweetness to the pie. You can use dried or frozen blueberries as an alternative if you don’t have fresh blueberries. 
5. Cornstarch is added to the blueberry filling to thicken it and prevent it from becoming runny while baking the pie. You can use arrowroot powder or tapioca starch as an alternative.

How To Make Cocotte Blueberry Mini Pies?

1: Prepare the pie dough

• Sift the all-purpose flour and pulse it in a food processor with sugar and salt. 
• Add a butter vanilla extract and vegetable shortening to the flour mixture and pulse to make the crumbly mixture. 
• Once crumbs form, add ice water gradually until the flour mixture becomes like a dough. 
• Dust the clean surface with flour and place the dough on it. 
• Roll the dough and make a disk-like shape. 
• Wrap the dough in cling film and let it rest in the fridge for at least 2 hours. 

2: Prepare the filling 

• Toss the blueberries with the ingredients like lemon zest, lemon juice, vanilla extract, cornstarch, and sugar. 
• Set it aside until you roll the dough to make the pies.

3: Add filling to the pie crust

• Preheat the oven before filling and keep the temperature to 400 degrees.
• After 2 hours, remove the pie dough from the fridge and roll it up to ¾ cm thick. 
• With a cookie cutter, cut the dough into four circles. 
• Grease the mini pie baking dish and place the cut circles. 
• Divide the filling between all the pies, make beautiful patterns with the dough on top, and cover the pies. 

4: Bake the mini pies

• Break the egg and beat it. Take a brush and egg wash the pies. 
• Place the tray in the oven and let it bake until golden. 
• It may take 25 to 30 minutes to cook completely. 
• Serve warm with a dollop of your favorite ice cream. 

Print Pin

5 from 1 vote

Mini Blueberry Pies

Cocotte blueberry mini pies are beautiful creations that are visually appealing and give you a delightful burst of flavors in each bite. These miniatures hold the essence of fresh blueberries and the crunch of flaky pastry. 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Author Adalynn Ward

Servings 4 servings

Calories 893kcal

Ingredients

For The Pie Dough

• 3 cups all-purpose flour
• 1 tablespoon raw sugar
• 1 teaspoon sea salt
• ¾ cup unsalted butter cold + cubed
• ⅓ cup vegetable shortening cold
• 1 teaspoon pure vanilla extract
• ½ cup ice water
• 1 egg for egg wash can also use cream

For The Pie Filling

• 3 cups fresh blueberries
• ⅓ cup raw sugar plus more for sprinkling
• 2 tablespoons cornstarch
• 1 tablespoon freshly squeezed lemon juice + zest from half a lemon
• 1 teaspoon pure vanilla extract

Instructions

• To prepare the pie dough, make sure you sift the flour, then blend it with salt and sugar using the food processor.
• Add vanilla, butter, and vegetable shortening to create a crumbly mix.
• Add water slowly until the ingredients blend like dough.
• Dust a surface with flour, then put the dough onto it.
• Make the dough into an oval shape.
• Wrap the wrap in the clingfilm and let it sit in the refrigerator for two hours.
• Preheat the oven before rolling the dough up to 400℉.
• Make a roll of the dough you put in the fridge and roll it out to 3/4cm thickness.
• Using a cookie cutter, make four circles.
• Make sure you grease a pie dish and place the circles inside.
• Mix the blueberries in lemon juice zest, cornstarch, sugar, vanilla, and lemon juice for the filling.
• Fill this in the circles of miniature size.
• Make sure to cover the mini pie pies in the remaining dough and then make beautiful patties.
• Bake in the oven, preheated until golden. It can take between 25 and 30 minutes to cook.
• Serve warm with a scoop of Ice cream.

Nutrition

Serving: 1Serving | Calories: 893kcal | Carbohydrates: 94.6g | Protein: 13g | Fat: 54.2g | Saturated Fat: 27.6g | Cholesterol: 138mg | Sodium: 142mg | Potassium: 511mg | Fiber: 5.7g | Sugar: 12.3g | Calcium: 43mg | Iron: 7mg