These Mini Skillet Blueberry Pies capture everything you love about classic blueberry pie, but are baked and served in charming individual mini skillets.
Lately I’ve been craving pie more than usual. Summer seems to demand a bit of pie after dinner — and a slice for breakfast wouldn’t be out of place either. If you feel the same, these miniature skillet pies are a perfect way to satisfy that urge without a lot of fuss.
Mini Skillet Blueberry Pies
With blueberry season approaching in many regions, I wanted a no-fuss blueberry pie that’s quick to make but still feels special. The solution: tiny pies baked in mini skillets for a cute, shareable dessert that’s great for a small gathering or a relaxing evening on the deck.
To keep things simple and to spend more time outdoors, this recipe uses store-bought pie dough. A homemade crust is always lovely, but a ready-made crust gets you to dessert faster without sacrificing much flavor. This is a quick, approachable recipe meant to be enjoyed with minimal effort.
If local berries aren’t ripe yet, supermarket berries or frozen blueberries work well — just thaw and drain excess liquid if using frozen. Always taste your fruit before adding sugar: some berries are sweeter and need less, others benefit from a touch more. I prefer a sweet filling with a hint of tartness, which pairs beautifully with a big scoop of vanilla ice cream.
For the crust, you’ll need one package (two rolls) of refrigerated pie dough. Use a mini skillet as a template and cut dough circles about 1/2 inch larger than the skillet diameter. Fit each circle into a skillet without stretching the dough; trim any excess. Gather the scraps, roll them out, and cut additional circles to cover the tops of the pies.
One oven tip: if your oven browns quickly, loosely tent the pies with foil after about 10 minutes to prevent overbrowning while the filling finishes bubbling.
The finished pies make delightful individual servings. Ice cream may be technically optional, but in my book a scoop of vanilla on a warm blueberry pie is a must. A small sprig of mint adds a fresh finishing touch.
Consider my pie craving satisfied — and hopefully yours will be too once you try these.
Simple to prepare, visually appealing, and absolutely delicious. Give them a try and see how they disappear at the table.
More Skillet Desserts You May Enjoy
- Skillet Banana Cake
- Skillet Brownies
- Skillet Cookie Cake
- Skillet Apple Pizza Pie
Mini Skillet Blueberry Pies
Ingredients
- 1 package (2 rolls) refrigerated pie dough or homemade pie crust*
- 4 1/2 cups blueberries
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- 2 tablespoons butter, cold and cubed
- 1 egg, lightly beaten
- Sugar for dusting
- Vanilla ice cream and mint sprig for garnish
Instructions
- In a large bowl, combine blueberries, sugar, flour, cinnamon, and lemon juice. Stir gently and break up a few berries to release juice. Let the mixture sit 15–20 minutes.
- Preheat the oven to 350°F (175°C).
- Cut four dough circles from the two rolls of pie dough. Each circle should be about 1/2 inch larger than your mini skillet. Place a dough circle into each skillet without stretching and trim any excess.
- Gather leftover dough, roll it out on a lightly floured surface, and cut four circles to fit as tops for the pies.
- Divide the blueberry mixture evenly among the skillets. Top each with about 1/2 tablespoon of cubed cold butter.
- Cover each skillet with a dough circle, crimp the edges to seal, brush with beaten egg, and sprinkle lightly with sugar. Set the skillets on a baking sheet.
- Bake 35–40 minutes, until the crust is golden and the filling bubbles. If the top browns too quickly, tent with aluminum foil for the remainder of baking.
- Let pies cool slightly before serving. Top with vanilla ice cream and garnish with a mint sprig.
Notes
Nutrition
| Carbohydrates: 105 g
| Protein: 10 g