Mini Lemon-Blueberry Pies

Mini Lemon-Blueberry Pies

Now, how cute are these little itty-bitty individual pies? Especially with Valentine’s Day coming up and that cute little heart in the center. You can tell how serious I am about my food, seeing as I demand my own dessert even if it is Valentine’s Day. Mommy never taught me how to share, I guess. If you are willing to share these little pies, I applaud you. But if you’re alone this Valentine’s Day, it gives you the perfect opportunity to eat all four on your own, which sounds like a pretty great night to me… No one is judging. We’re all friends here.

Mini Lemon-Blueberry Pies

Truth be told, I think Valentine’s Day is highly overrated. The only reason I bear the overhyped holiday is because everything is pink, and that makes me happy. These Mini Lemon-Blueberry Pies are perfect for sharing or keeping all to yourself. They start off with a flaky, homemade pie dough that I roll over a sweet, lemon-scented blueberry filling. As these pies bake, the crust crisps up and turns a golden brown, while the berries become soft and bubble over the warm crust. Each bite is a pure slice, erm… individual pot of heaven.

Mini Lemon-Blueberry Pies
Prep time
Cook time
Total time
Flaky individual lemon-scented blueberry pies.
Yield: Serves 4
  • 1½ cups + 1 tablespoon all-purpose flour
  • ¼ cup + 1½ teaspoons granulated sugar
  • ¾ teaspoon kosher salt
  • 1 stick cold unsalted butter, diced
  • ¼ cup cold vegetable shortening, diced
  • ¼ cup ice water
  • 4 cups fresh blueberries
  • 2 tablespoons lemon zest
  • 1 large egg, beaten with 1 tablespoon of water
  • 1 tablespoon turbinado sugar
  1. To make the crust, place 1½ cups of flour, 1½ teaspoons of sugar, and the salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the ¼ cup of ice water in a slow, steady stream, blending just until the dough comes together.
  2. Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or overnight.
  3. Divide the dough into 4 equal pieces and roll each into a 4-inch circle, about ¼-inch thick. Using a 1-inch heart-shaped cookie cutter, cut out a small heart in the center of the dough. Set the dough aside.
  4. To make the filling, toss together the blueberries, ¼ cup of sugar, the lemon zest, and 1 tablespoon of flour in a medium bowl. Divide the filling between four 4-inch ramekins and place the ramekins on a large rimmed baking sheet. Top each with a crust and crimp the edges of the crust with the tines of a fork. Gently brush the dough with the egg wash (egg beaten with a tablespoon of water) and sprinkle with the turbinado sugar. Freeze the pies for 10 minutes.
  5. Meanwhile, preheat the oven to 375°F. Bake the pies for 35 to 40 minutes, until the crust is golden brown and the fruit is bubbling. Remove from the oven and let cool completely.



  1. G.G. says

    Awww, these are extremely cute!!!!!!!!!!! I hope that when I make them, it will look as pretty as these ! You did an amazing job girl! 😀

  2. says

    Love the recipe! Will get right on it and give it a try. Have one question: the picture with a bite full scooped out appears to have a bottom crust in the ramekin, however, the recipe doesn’t give direction for one. Is that step missing? Appreciate your reply prior to my attempt.


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