I am a firm believer that desserts don’t need to be fancy or clever to be delicious. And I am here to make you believe it as well with my strawberry-blueberry mini pie recipe. Quick, easy, and filled with ooey-gooey berry filling, this pie is the perfect one-person dessert for when you don’t want to make a big one.
You need a 6-inch pie dish. Fresh blueberries and strawberries, homemade pie crust, lemon juice, sugar, a little bit of allspice, and a hint of salt. That’s all. Let’s get to it then.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Difficulty Level: Easy
- Servings: 2
Ingredients:
- Homemade pie crust (or store-bought if you’re feeling lazy)
- 100 g strawberries, hulled and halved
- 100 g blueberries, partially squished
- Juice of a lemon (about 2 tablespoons)
- Zest of a lemon
- ½ teaspoon of cinnamon
- ¼ teaspoon of allspice
- ½ cup of granulated sugar
- Pinch of Salt
- Pinch of freshly ground pepper (trust me on this)
- 6-inch pie tin
Instructions:
- Prepare the Filling: Preheat the oven to 220 degrees Celsius. Put the berries in a pan with sugar and let them simmer for a while, until they turn into a gooey mess. Once you have the filling of your desired consistency (I like it a bit runny), take it off the heat and add the spices and lemon juice once the filling is slightly cooled off
- Roll the Crust: Set the berry mixture aside and start preparing the crust. Roll one 8-inch disc and one 6-inch disc of the pie crust on a lightly floured surface
- Fill and Adorn: Line the pie tin with the larger crust disc. Let the excess hang over the sides. Pour the berry filling and smooth it into an even layer. Take the second disc and cut it into one-inch strips to create a lettuce pattern. Trim the excess and crimp the circles together. Apply egg wash or milk on the top of the lettuce
- Bake: Place the pie tin on a rimmed rack and bake for 20 minutes at 220 degrees Celsius. Then reduce the heat to 180 degrees Celsius and let it cook for 50 minutes to an hour until the crust is golden brown and the filling is bubbling
Take the pie out of the oven and let it cool for a couple of hours before serving with vanilla ice cream or as is. The sweet and tart flavors come together beautifully in each spoonful. It is the perfect summer dessert, one that you should at least try once this season.
Let me know if you try my strawberry-blueberry mini pie recipe this year. Happy baking, my lovelies.
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