These Mini Cast Iron Blueberry Pies are a delightful twist on a classic dessert, offering a perfect balance of sweet and tart flavors. Each bite bursts with juicy blueberries, nestled in a flaky, buttery crust that’s golden and crisp. The cast iron skillet ensures an even bake, creating a tender filling with a hint of caramelized depth. Ready in just 1 hour 30 minutes, they’re surprisingly simple yet impressively elegant for any occasion.
Warm from the oven, these mini pies are a sensory treat—the aroma of fresh blueberries mingling with hints of vanilla and cinnamon. Their individual servings make them ideal for sharing, and the rustic charm of the cast iron adds a cozy, homemade feel. Whether for brunch, dessert, or a sweet snack, these pies are sure to become a favorite. Treat yourself to a little indulgence that’s as comforting as it is delicious.
Ingredients for Mini Cast Iron Blueberry Pies
- Pie Crust: 1 recipe (homemade or store-bought, chilled)
- Blueberries: 2 cups (10oz/284g, fresh or frozen)
- Sugar: 1/2 cup (4oz/115g)
- Lemon Juice and Zest: 2 tablespoons juice + zest of 1 lemon
- Cornstarch: 1 tablespoon (for thickening the filling)
- Butter: For greasing the mini cast iron pans
- Egg Wash: 1 egg beaten with 1 tablespoon water (optional, for a shiny crust)
- Optional: Vanilla ice cream for serving
Step-by-Step Instructions
- Prepare the Pie Crust: Make the pie crust as directed. Wrap it in cling wrap and refrigerate for 30 minutes to relax the gluten.
- Make the Blueberry Filling: In a bowl, combine blueberries, sugar, lemon juice, lemon zest, and cornstarch. Mix well and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Butter each mini cast iron pan to prevent sticking.
- Roll Out the Dough: On a lightly floured surface, roll the pastry into a 10 x 8-inch circle, about 1/4-inch thick.
- Cut the Dough: Place a mini cast iron pan on the dough. Cut a circle around the pan, leaving a 1-inch border. Save the remaining dough for the pie tops.
- Form the Bottom Crust: Drape the dough circle over the pan. Gently press it into the bottom and sides. Repeat for all 3 pans.
- Add the Filling: Divide the blueberry mixture evenly among the pans, avoiding overfilling to prevent leaks.
- Prepare the Top Crust: Roll out the remaining dough. Cut circles for the tops and use cookie cutters to create decorative shapes in the center for steam vents.
- Assemble the Pies: Place the top crusts over the filling. Trim excess dough with kitchen scissors and crimp the edges with your fingers or a fork.
- Decorate: Use leftover dough shapes to decorate the pies if desired.
- Brush with Egg Wash: Gently brush the tops with egg wash for a golden, shiny finish.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown.
- Cool and Serve: Let the pies cool for 10 minutes before serving. Enjoy with a scoop of vanilla ice cream!
Perfect Pairings: Sauce and Topping Ideas
While these mini blueberry pies are delicious on their own, adding a drizzle of vanilla glaze (made with powdered sugar, milk, and vanilla extract) can elevate their sweetness. For a tangy twist, try a dollop of lemon curd or a scoop of whipped cream infused with a hint of citrus zest. If you’re feeling indulgent, a scoop of vanilla bean ice cream or a sprinkle of toasted almond slices adds a delightful contrast in texture and flavor.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the dough-making step. For the filling, prep the blueberries and mix the ingredients the night before, storing them in the fridge. If you don’t have mini cast iron pans, muffin tins work just as well and can speed up the assembly process. Lastly, double the recipe and freeze unbaked pies for a quick dessert later—just bake straight from the freezer, adding a few extra minutes to the cooking time.
Storage and Reheating for Freshness
These mini pies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore the crust’s crispiness. Avoid microwaving, as it can make the crust soggy.
Creative Recipe Variations to Try
Switch up the fruit filling by using raspberries, blackberries, or a mix of berries for a different flavor profile. For a nutty twist, add a layer of crushed pecans or walnuts to the bottom crust before adding the filling. If you’re a fan of spices, a pinch of cinnamon or nutmeg in the blueberry mixture adds warmth and depth. For a savory-sweet combo, sprinkle a little sea salt on top before baking.
Equipment Guidance for Best Results
If you don’t have mini cast iron pans, ramekins or a muffin tin are great alternatives. A rolling pin with thickness guides ensures even dough for the crust, and a pastry brush makes applying the egg wash a breeze. For decorative cutouts, use small cookie cutters in fun shapes like stars, hearts, or leaves to personalize your pies.
Mini Cast Iron Blueberry Pies
Ingredients
For the Pie Crust
- 1 recipe Pie Crust
For the Blueberry Filling
- 2 cups blueberries fresh or frozen
- 1/2 cup sugar
- 2 tablespoons lemon juice and zest
- 1 tablespoon cornstarch
Instructions
- For the Pie Crust: Make my Pie Crust as directed. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling. While the dough is chilling make your pie filling.
- For the Blueberry Filling: Combine the blueberries, sugar, lemon, lemon zest, and cornstarch. Mix and set aside.
- To Assemble the Mini Pies: Preheat your oven to 375°F (190°C) and butter each mini cast iron pan.
- On a lightly floured surface roll the pastry into a roughly 10 x 8-inch circle about 1/4 of an inch thick.
- Lay your cast iron pan on top of the dough. Using a small knife, cut a circle around the outside of the pan allowing for a 1-inch border. Remove the remaining dough and save to be re-rolled for the top of the mini pie.
- Drape the circle of dough over the cast iron pan then using your fingers gently press the dough down to the bottom of the pan as well as the sides to create the inner crust of the pie. Repeat this process until all 3 mini cast iron pies have been fitted with the bottom crust.
- Next, divide the blueberry filling mixture evenly among all 3 pies being careful not to overfill as this will cause the berries to leak onto the crust.
- Roll out the remaining dough. Cut out more circles for the top. Using the cookie cutters of your choice, cut shapes out of the center of each circle. This will allow the steam to remove from the pie but also creates a lovely decorative look.
- Lay each circle over each mini cast iron pie. Then using kitchen scissors, trim any excess that is hanging over the sides.
- Crimp the edges of the pie using your pointer finger and the tips of your thumbs, or use the back of a fork to seal and decorate the edged of each pie. Feel free to decorate with the leftover shapes you have from cutting out the center of the dough. Get creative and use whatever shapes you like.
- Gently brush the top of each crust with egg wash, this will give the crust a nice shiny finish.
- Bake the mini pies about 35-40 minutes or until the crust is golden brown. Allow cooling for 10 minutes before serving with vanilla ice cream!
