Mini Summer Cupcake Pies

Mini Summer Cupcake Pies

Adorable as they are delicious, these individual blueberry and strawberry pies are not only a treat for the taste buds but also a fun project for little hands to help with. Perfect for a summer gathering, these mini fruit pies combine the sweet, juicy flavors of fresh berries with the charm of bite-sized desserts.


  • 2 premade pie crusts
  • 1 egg, whisked
  • Sugar for sprinkling 
  • Ice cream (optional)


  • 4 pints fresh blueberries
  • 1/4 cup sugar
  • 1 1/2 tbsp cornstarch
  • 1 tsp lemon zest 
  • 1 tsp ground cinnamon
  • 1/4 cup water
  • 2 tbsp butter, cut into pieces


  • 1 cup of mashed strawberries
  • 2/3 cup white sugar
  • 3/4 cup cup water
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • A pinch of salt
  • 4 cups chopped strawberries



1. Add 3 pints of blueberries to a saucepan and add the sugar, cornstarch, cinnamon, lemon zest, and water. Cook over low heat while continuously stirring for 10-15 minutes. Remove from heat when sugar is dissolved and the mixture has thickened. Be mindful you don't overcook and burn the bottom.

Add in butter pats and the remaining blueberries. Stir until combined and set aside to let cool.


1. Add 5-6 large, ripe strawberries to a bowl and mash with a fork. You will want to get one cup of mashed strawberries. If you don't have enough, continue mashing until you reach one cup.

2. Add the mashed strawberries and 3/4 cup water to a small saucepan. Bring to a boil and simmer for 3-4 minutes. Being careful not to burn yourself, pour strawberry mixture through a strainer and into a bowl. Discard the pulp and set the bowl aside.

3. Combine sugar, cornstarch, lemon juice, and salt in a small saucepan on low. Add the strained strawberry mixture and mix constantly for 2-5 minutes. Be careful not to let the mixture burn. It will be ready when it is thoroughly combined and has thickened.  Bring to a boil, stirring constantly, for about 3 to 5 minutes or until thickened. 

4. Remove from the heat and let cool. Add the remaining chopped strawberries and stir.


1. Preheat oven to 375 degrees. Roll out premade pie doughs and grease the baking tins.

2. Using a biscuit cutter or the wide mouth of a cup, cut 4 inch circles into the dough. Gently place the circles in the tins and press the dough slightly so it is pressed against the muffin cup. You want to make sure there are no air pockets. 

3. Scoop out the filling and fill 3/4 of the way up. Continue this process.

4. Use the extra dough pieces to create decorative tops for your pies. Be as creative as you want with your designs! 

5. In a small bowl, whisk egg and brush over the dough of each pie top. Sprinkle with sugar and bake for 30-35 minutes, until tops and brown and fruit is bubbling. Remove from oven and allow to cool. Enjoy!

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