Baked in a muffin tin and filled with a simple homemade blueberry pie filling, these mini blueberry pies are super easy to make (and absolutely adorable)! Serve them with a side of ice cream to create the perfect mini dessert for summer or the perfect party favor for all your Memorial Day, 4th of July, and Labor Day festivities!
Combine 3 pints blueberries, sugar, cornstarch, cinnamon, and water in a saucepan. Cook over medium-low heat, stirring frequently, for 10-15 minutes until sugar is dissolved and mixture is slightly thickened.
Remove saucepan from heat. Add in butter and remaining pint of blueberries and stir gently so blueberries stay whole. Allow to cool for 5-10 minutes and set aside.
Preheat oven to 375F. Spray muffin tin, including both inner and outer cavities, with baking spray.
Roll out pie crust on a lightly-floured surface. Use a four-inch biscuit cutter to cut out circles of dough. Gently press each circle into an open muffin cavity and fit the cavity as snugly as possible to eliminate any air pockets. Set aside any extra dough for pie crusts designs. Fill each cavity about 3/4th’s of the way full with homemade blueberry pie filling.
Use any extra dough to make mini pie crust tops and gently press the top crust and bottom crust together until there are no gaps. Brush mini pie crusts with a whisked egg and sprinkle coarse sugar on top. Bake 30-35 minutes until lightly golden with bubbling filling.
Remove from the oven and allow mini fruit pies to cool completely, ideally for at least an hour. Use a small and sharp pairing knife to gently cut around and remove each pie. Serve and enjoy!