Blueberry and Lemon Curd Mini Pies

mini blueberry lemon pies

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I am not feeling well so I am resurrecting this post from way back in 2013 and presenting it to you once again. I can tell from the photos that we were living in our fifthwheel when I made these so they are easy to make in a very small oven. Is there really ever a time when pie is not welcome? Especially mini pies. This post came about after I had been sent some white whole wheat flour and I made a pie crust to see how it would work. While I am not a fan of whole wheat flour (white or otherwise) the husband is so I use his favorite flavors: lemon and blueberry. The result was a pie he absolutely loved.

Of course there is absolutely no reason at all one could not make these delightful little pies with standard pie crust. But for anyone that would like to try a (white) whole wheat pie crust the recipe follows.

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Lemon and Blueberry Mini Pies with White Whole Wheat Pie Crust

For the pie crust:

  • 1¼ cup flour (either white or white whole wheat – I used white whole wheat)
  • healthy pinch of salt
  • 2 TBS granulated sugar
  • 6 TBS cold butter cut into pieces
  • ¼ cup cold shortening
  • 1 TBS apple cider vinegar
  • up to 3 TBS ice water

For the Lemon Curd:

  • 3/4 cup lemon juice
  • 1 TBS lemon zest
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, cubed
  • pinch of salt

For the Blueberry Topping:

  • 3 cups blueberries, fresh or frozen – separated
  • 1 cup granulated sugar
  • 1/2 cup water
  • pinch of salt
  • zest of one lemon
  • 2 TBS fresh lemon juice
  • 1 TBS corn starch mixed with 1/4 cup water or the juice of the thawed blueberries
  • 2 TBS granulated sugar

Make the pie crust first so it can rest.

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  • Mix the flour, salt and sugar in a bowl.
  • Add the chunks of cold butter and the shortening. Cut with a pastry blender or two forks until the mixture looks like a bowl of small peas.
  • Add the apple cider vinegar and then the ice water 1 TBS at a time just until the dough comes together.
  • Knead into a disk and refrigerate for 1 hour.

While the dough is resting in the refrigerator make the lemon curd.

  • Add all ingredients to a heavy bottomed sauce pan over med-high heat.
  • Mix well – it will look disgusting but don’t worry, it will come together.
  • Keep stirring until the mixture thickens and coats the back of a spoon or spatula and doesn’t run back together when you pull your finger through it. Do not boil and do not over cook!
  • Strain the mixture into a container and place in the refrigerator to cool.

Make the Mini Pies:

  • Preheat the oven to 425°
  • After the curd is made you can take the pie dough out of the refrigerator. Of course if you do not have individual pie pans you can make one big pie or use muffin tins or ramekins to make your pie(s). I have little pie pans …
  • Roll the pie dough to the size you need for the pan you are using.
  • Prick the bottom of the pies with a fork, line the dough with foil and weigh down with pie weights, beans or rice.  
  • Blind bake the mini pies for 10 minutes. If you are using a different vessel adjust for the size of your plate/muffin tin/etc.
  • While the pie shells are baking add 2 cups of the blueberries to a sauce pan with the water and sugar over medium heat ’til the blueberries burst and the mixture starts to resemble jam. Add in the pinch of salt, zest and the corn starch mixture. Heat until the mixture thickens and looks shiny. Remove from the heat and add in the lemon juice and remaining blueberries. Set aside in the refrigerator to cool.
  • When you are ready to put the pie(s) together you add some lemon curd to the bottom of your pie crust.
  • Then top them with the blueberry mixture.
mini blueberry lemon pies
  • If desired decorate with some sliced strawberries brushed with melted apricot jam.

How Were the Mini Pies?

The husband loved them and that was all I needed to know. These are perfect for when you want to wow your guests for a dinner party or you are making a dessert buffet table and want to offer a variety of desserts to people. A mini pie is a wonderful dessert for two people share after a romantic meal…..

You can make mini versions of any kind of pie you can imagine. Just scale down how much you put in so you don’t have a big mess in your oven and then picture the joy on the faces of your guests when they have their very own little pie all to themselves!


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