Mini Blueberry Pies Recipe

Introduction

You can whip up a surprisingly impressive dessert in under 20 minutes with this incredibly easy recipe. By using two simple convenience items, you get adorable, bakery-style mini pies with a sweet cinnamon twist. It’s the perfect last-minute treat that tastes like you spent all day in the kitchen.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Servings: 8 mini pies

Ingredients

• 1 (12.4 ounces) tube cinnamon rolls (8-count)
• 1 (21 ounces) can blueberry pie filling

Instructions

1. Separate the cinnamon rolls from the tube. Flatten each roll into a 4-inch round disc with your fingers or a rolling pin.
2. Press one flattened cinnamon roll into the bottom and up the sides of each prepared muffin cup, forming a dough cup. The dough should come about halfway up the sides.
3. Spoon the blueberry pie filling into each dough cup, dividing it evenly among the 8 cups. Be careful not to overfill.
4. Place the reserved icing containers from the cinnamon roll package into a bowl of warm water to soften.
5. Bake for 13-15 minutes, or until the dough is golden brown and cooked through.
6. Let the pies cool in the pan for 5 minutes. Carefully remove them and transfer to a wire rack.
7. Open the icing packets and drizzle the icing over the slightly cooled mini pies. Serve warm.

Variations

• Crumble Topping: Before baking, sprinkle the blueberry filling with a simple streusel made by crumbling a reserved, unbaked cinnamon roll with a fork.
• Al Dente Berries: For a fresher taste, fold a handful of fresh blueberries into the canned filling to add texture.
• Serving Style: Serve à la mode by placing a mini pie in a bowl and topping it with a scoop of vanilla ice cream.
• Drizzle Swap: Replace the standard icing drizzle with a simple powdered sugar glaze or a dollop of whipped cream.

Tips for Success

• Ensure your muffin tin is well-greased, as the cinnamon roll dough is sticky and can adhere to the pan.
• Don’t overfill the dough cups with pie filling, as it will bubble and spill over during baking.
• For easier shaping, let the cinnamon roll dough sit at room temperature for 5-10 minutes before flattening.
• Let the pies cool slightly before adding the icing; if applied while too hot, the icing will melt and disappear.

Storage & Reheating

Store any leftover, cooled mini pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes until heated through.

FAQ

Can I use a different pie filling?

Absolutely! Cherry, apple, or peach pie filling all work wonderfully in this recipe.

My pies stuck to the pan. What happened?

This usually means the muffin tin wasn’t greased generously enough. Use non-stick spray or butter for best results.

Can I make these ahead of time?

You can assemble the pies in the muffin tin and refrigerate them for a few hours before baking. Add a couple of extra minutes to the bake time if starting from cold.

Why can’t I use paper liners?

The pies need direct contact with the hot metal to cook the dough properly and achieve a golden, firm crust. Liners will prevent browning and leave the dough soggy.

Can I use homemade pie dough instead?

Yes, but the recipe instructions are specifically for the texture and pre-portioned size of the cinnamon rolls. Adjust baking time if using a different dough.

My icing is too thick to drizzle. What should I do?

If the warmed icing is still thick, stir in a tiny amount of milk or water, a teaspoon at a time, until it reaches a drizzling consistency.