I’ve been wanting to make these forever.  And what better occasion to make strawberry and blueberry mini pies than 4th of July!

These cute, delicious desserts were the perfect post-firework treat!

Just a side note: if you’re planning on doing a lattice pie crust top, count on it taking a serious amount of extra time. I was in the kitchen ALL night! If you want to make it easier on yourself, I would check into a pie top cutter thingiemajig (example: Mini Pie Pans) Because, While some (like me) find weaving mini pie crust after mini pie crust therapeutic, others may just find it plain boring and ridiculous.

Mini Pies

[ingredients title=”Pie Dough Ingredients”]

  • 3 cups all-purpose flour
  • 1 1/2 cups unsalted butter, softened
  • 12 oz cream cheese, softened


Mini Pies

[ingredients title=”Strawberry Filling Ingredients”]

  • 4 cups diced strawberries
  • 1/4 cup sugar
  • 1/2 cup brown sugar (not packed)
  • 1/2 cup all purpose flour
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • Dash of cinnamon


Mini Pies

[ingredients title=”Blueberry Filling Ingredients”]

  • 4 cups blueberries
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1 tbsp all purpose flour
  • 2 tbsp butter


Mini Strawberry and Blueberry Pie

[directions title=”To Prepare the Strawberry Filling”]

  1. Combine the strawberries, sugars, vanilla and cinnamon in a saucepan and cook over medium heat for about 10 minutes, stirring often.
  2. Add cornstarch and flour and stir until thickened, take off heat and cool.


Mini Pie

[directions title=”To Prepare the Blueberry Filling”]

  1. Combine the blueberries, sugar, salt, water and lemon juice in a saucepan and cook over medium heat, slowly stirring in the corn starch 1 tablespoon at a time.
  2. Continue cooking over medium heat and stirring frequently until the mixture thickens.
  3. Remove from heat and add butter, mixing well.


mini pie

[directions title=”To Prepare the Dough”]

  1. Using a handheld mixer, mix butter and cream cheese in a large bowl until smooth.  Add flour in 3 additions, mixing slowly after each addition until a smooth dough forms.
  2. Roll dough out on a flat surface as thinly as possible.  To asseble the pies, cut into 3-inch rounds and then press into a tin of muffin pan.
  3. Spoon filling into the crusts.  Using 6 strips of dough, weave to form a lattice crust over each pie.  Pinch the edges of each strip into the base dough.
  4. Bake at 350-375 for about 25-30 minutes until pastry is cooked and browned.


Strawberry Mini Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Just to prove you aren\'t a robot... *