dessert · pie · sweet

Mini blueberry pies

Well, hello there. How are you doing? I am very excited to start this blog, but I’m not really sure what to say as an introduction. Guess I should keep it short and to the point. I really like baking. Yup. That kind of sums it. I want to share with you some of the (successful) things I’m making. I think that’s enough. Let’s move on to the first recipe I want to share.

These little pies ended up pretty cute, didn’t they? And they are filled with homemade blueberry jam! I tried making jam for the first time this summer. It’s not hard to make a small batch at home. The cherry one is already gone, but I made two batches of the blueberry one (the second was better), so I still have several jars of it. It was perfect for the mini pies.

The pies are not that sweet, so you can totally have them for breakfast (exactly what I did). 

Anyway, here is how to make these mini pies:

Makes 10-12


  • 2 cups (240g) all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 150g cold, unsalted butter
  • 2-6 tablespoons cold water
  • blueberry jam
  • 1 egg, beaten
  • sugar for sprinkling


In a medium bowl mix together the flour, sugar and salt. Add the cold butter, cut into small pieces and rub the flour and butter between your fingers till it resembles crumbs. Start adding the cold water one tablespoon at a time until the dough comes together. Form into a ball then flatten it. Wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 200C degrees.

On a lightly floured surface, roll out the dough in about 3-4mm thick layer and cut out the shapes you want. Put a little bit of the filling in the center of one piece then cover it with another. Press the edges with a fork to seal them. Place your pies on a baking sheet covered with parchment paper. Brush them with the beaten egg and sprinkle some sugar. Make several cuts on the tops of each to let the steam out.

Bake them for about 15-20 minutes or till golden brown. Let them cool a little bit before eating.



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