Gluten-Free Blueberry Mini Pies

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Do you ever find yourself craving a sweet, tangy burst of blueberries encased in a delicate, gluten-free crust that’s just the right size to hold in your hand and devour? Well, you’re in luck, my pie-loving pals, because I’ve got a recipe for Gluten-Free Blueberry Mini Pies that will have your taste buds doing the tango.

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Cherry chili pepper a peanut butter crunch açai earl grey latte Caribbean a red habanero apricot Thai dragon pepper red lentil curry alfalfa sprouts, lingonberry apple vinaigrette chocolate cookie farro platter. Leek dark chocolate overflowing berries strawberry spinach a, salad roasted butternut squash hearty hemp seeds.

What makes this recipe so great?

Oh, let me gush a bit more about this pie perfection:

01. A Gluten-Free Fairy Tale

They take the crown for inclusivity, inviting everyone to the pie party—gluten-free folks, you’re the guests of honor!


Imagine the juiciest, most flavorful blueberries cuddled in a buttery embrace of gluten-free crust. It’s like a flavor-packed hug that leaves you grinning with each bite. It’s SO YUMMY.

03. Joy of Sharing

Whether you gift them, serve them at a party, or savor them all by yourself (shhh, we won’t tell!), these mini pies bring people together. And hey, sharing pie is sharing love!

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Begin this pie extravaganza by mixing together your gluten-free flour, cold butter, and a pinch of salt until you’ve got a crumbly texture. Slowly introduce a touch of ice water until it all comes together in a doughy embrace. Toss it in the fridge for a chill session.

Now, let’s get that oven fired up to 375°F (190°C). Roll out that chilled dough and gently place it into your mini pie pans. Time to play with blueberries! Mix them up with sugar, cornstarch, and a dash of lemon juice for that perfect sweet-tart filling.

Design a cool pattern for the top crust, seal the edges like a pro, and give it a brush of egg wash for that beautiful golden finish. Pop those cuties in the oven and let the magic happen for about 20-25 minutes. Once they’re out, give them a little time to cool down, and then, my friend, it’s pie o’clock. Time to indulge in these adorable, mouth-watering mini blueberry pies! Enjoy!

Recipe Tips

Chill, Chill, Chill: Pop that dough in the refrigerator for a solid chill. Cold dough means a flakier crust. Don’t skip this step!

Lattice Love: If creating a lattice seems daunting, no worries! You can simply cut slits in the top crust for venting. It’ll look just as fab.

Serve With Style: Dress up your mini pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar.

More Desserts:

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Gluten-Free Blueberry Mini Pies (demo)

recipe by :36e890011264ba5948da170f3a5ec50d?s=30&d=mm&r=gCoco
These gluten-free blueberry mini pies are vegan, gluten free, easy to make and oh so delicious.
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 6
Calories 260 kcal

A c c o u t r e m e n t s

Gluten-Free Pie Crust

  • 1 1/4 cups gluten-free all-purpose flour blend
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 1/4 tsp salt
  • 2 tbsp ice water

Blueberry Filling

  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Egg Wash

  • 1 egg
  • 1 tbsp milk or water


  • Prepare the Gluten-Free Pie Crust: In a food processor, combine the gluten-free all-purpose flour and salt. Add the cold, chopped butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need to use all the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Make the Blueberry Filling: In a bowl, gently toss together the fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are evenly coated. Set aside.
  • Prepare the Mini Pie Crusts: On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out 12 circles to fit your mini pie pans. Carefully place half the circles into the mini pie pans, ensuring the dough covers the bottom and sides.
  • Fill and Assemble the Mini Pies: Divide the blueberry filling evenly among the prepared pie crusts. Create a lattice top or any decorative pattern with the remaining dough circles. Place them over the blueberry filling.
  • Seal and Glaze: Press the edges of the top and bottom crusts together to seal the pies. Crimp the edges using a fork or your fingers. In a small bowl, beat the egg with milk or water to create the egg wash. Brush the tops of the pies for a golden finish.
  • Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
  • Cool and Serve: Allow the mini pies to cool for a few minutes in the pans, then transfer them to a wire rack to cool completely. Serve warm and enjoy the deliciousness!


*Nutrition information is only a rough estimate.
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