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Blueberry Apple Mini Pies for Pi Day

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 6 mini pies
Author: Barbara Schieving


  • 1 21 oz. can blueberry pie filling
  • 3 small gala apples peeled, cored and diced
  • 2 Pie Crust Doughs either *[homemade] or store bought

Egg Wash:

  • 1 egg
  • 1 tablespoon milk


  • Preheat oven to 425º. In a large bowl combine blueberry pie filling and diced apples.
  • Roll pie crust dough ¼ inch thick. Using a 4 inch biscuit cutter or round, cut 12 circles of dough. Put one circle in the bottom of each of six 8 oz. custard cups.  Use the scraps of leftover dough to completely cover the inside of the custard cup. Trim the dough even with the top of the cup.
  • Fill the pies with blueberry apple filling. Top the filling with a circle of dough. Use a fork to seal the edges of the top dough to the bottom dough. Cut slits in the dough to allow steam to escape.  (If you'd like to cut a design in the top dough, cut it before placing it on top of the filling.)
  • Whisk egg wash ingredients together and brush it lightly on to top crust. (You won't use all of the egg wash.) Bake at 425º for 15 minutes. Reduce temperature to 375º and continue baking for and additional 30 - 40 minutes until the pies are golden and bubbly. *Please see my Strawberry Pie post for my Perfect Pie Crust recipe and tips on making pie crust.