Single Serving Blueberry Pies

Single Serving Blueberry Pies | The Blonde Buckeye

Ok guys, I promise that I have some savory recipes coming up! For some reason I’ve just had a lot of sweet stuff happening lately, but I promise it’s not all that I eat. But I’m not going to not share pies with you! How rude would that be? You might never visit again.

Look, I like mini foods. Bite-sized foods, individual servings, mini versions of normal food, things made in small ramekins – you name it (I even made a mini food board on Pinterest). How could you possibly turn down a mini version of chicken & waffles? Not only is it just plain cute, it has quite a lot of benefits also. It’s not that easy to just pass out pie pieces to several different people, unless you’re at a party with plates. But it is super easy to transport jars that have lids on them. Everyone gets their own, it’s the perfect sized serving & they’re travel-friendly. Each one is bursting with sweet lemony-blueberries & a flakey, buttery crust.

Single Serving Blueberry Pies | The Blonde BuckeyeSingle Serving Blueberry Pies | The Blonde Buckeye

Pies take some finesse & have a lot of different elements to keep in mind. My husband’s obsessive researching habits have rubbed off on me when it comes to recipes (sort of like the macarons) & I found some great tutorials/ tips if you’re new to pie making.  Smitten Kitchen has a great one on making the dough & one on rolling out the dough. Then in addition to these, I looked at about 37 other pie recipes & tutorials to figure out mine. Obsessive much? But they turned out beautiful & delicious, & that’s all I can ask for.

Single Serving Blueberry Pies | The Blonde BuckeyeSingle Serving Blueberry Pies | The Blonde Buckeye

Single Serving Blueberry Pies
Makes 8 pie jars (I used 16 oz jars & filled them about ⅔ full)
  • CRUST:
  • 2-1/2 sticks Very Cold Butter, cut in ½" cubes (1-1/4 cups)
  • 3 cups All-purpose Flour (plus more for rolling the dough)
  • 2 Tablespoons Granulated Sugar
  • 1-1/2 teaspoons Salt
  • 8 cups Blueberries (rinsed & dried)
  • Zest of 1 Lemon
  • 1 Tablespoon Lemon Juice
  • 3 Tablespoons Cornstarch
  • ¾ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  1. CRUST:
  2. Set aside 1 cup of water with 3-4 ice cubes in it. Whisk together flour, sugar & salt in a large bowl (large & wide if you have one). Add in cold butter cubes & work them in with a pastry cutter. Stop when the butter pieces are the size of little peas.
  3. Drizzle about ½ of the water into the mixture (discarding any leftover ice). Use a rubber spatula to combine (add more water if needed). Once it starts to clump together, use your hands to form a solid ball out of the pieces. Divide the dough in 2 or 3 pieces & wrap each one separately in plastic wrap (flatten them out a bit so they resemble disks). *Dont work the dough too much to avoid the butter getting warm. Refrigerate the dough packs for 1-2 hours (2 is better)
  5. Combine blueberries, lemon zest, juice, cornstarch, sugar & vanilla into a large bowl & mix well. Let the fruit mixture sit while you preheat the oven & roll out the dough (at least 5-10 minutes).
  7. Preheat oven to 400 degrees F. Once the dough has been chilled, remove one of the packs from the fridge onto a clean, generously floured work surface. Roll the dough out until about ⅛" thick.
  8. Using the mason jar lids, cut 8 circles from the dough & line the bottom of each jar with a dough circle. Using the remainder of the first dough pack & a second, build the dough on the sides of the jars (I used the third pack for the tops). You can just pull pieces off & press them tightly against the sides of the jars or I found it really useful to cut the pieces into squares first. Once all the jars are lined with dough, divide the fruit mixture evenly among the jars.
  9. Use the remainder of the dough for the tops, however you like (I used mini star cookie cutters & laid them over the filling). Top each pie with a little sprinkle of sugar.
  10. Bake pies for 40-45 minutes (or until the filling is bubbly & the crust starts to turn golden). Allow to cool for at least 10-20 minutes before handling (jars will be extremely hot, use caution when moving them. If keeping the pies for later, wait until they are room temperature to put the lids on & store in the refrigerator until ready.
TO RE-HEAT: Remove jars from the fridge & leave them out at room temperature for 30 minutes
Preheat oven to 350 degrees F
Place jar(s) on baking sheet & bake them for 20-25 minutes, or until hot & bubbly
(again, allowing them to cool for 10-20 minutes or until cool enough to handle)
*If you can, I highly recommend buying the blueberries in bulk (at a farmer's market or a Costco/ Sam's Club) it's much more cost-effective
*Alternatively, you can store them BEFORE you bake them: seal each jar with it's lid once they are assembled & store in the refrigerator for a few days (or in the freezer for up to a few weeks)



  1. These mini pies have to be the cutest thing ever, I love them! And your props and photography are amazing as well c:


  1. […] is more appropriate on the 4th of July than Blueberry Pie, and nothing makes serving a crowd easier than pre-made individual portions. Try adding the star […]

  2. […] love the idea of making pies in mason jars for Thanksgiving and these Single Serving Blueberry Pies by The Blonde Buckeye look so delicious. With single servings, no one would know if you ate some […]

  3. […] out Emily’s recipe for the instructions. Here are the measurement […]

Speak Your Mind