Mini Blueberry Mascarpone Pies

Mini Blueberry Mascarpone Pies


10 Min


7-8 Min



For all the sweet tooths out there these mini blueberry pies are a must. Reason one, they are mini so there is no guilt for getting seconds. Reason two, They are so good you'll likely be going for third or fourths. Finally, reason three why you must try this recipe, it has blueberries in it so that means its healthy right?


4 prepared pie crusts

1 1/2 cups blueberries

1/4 cup sugar

1 Tablespoon cornstarch

1 lemon, zested and juiced

1/2 teaspoon vanilla extract

16 ounce Mascarpone cheese

1 egg, lightly beaten


Mini Blueberry Pie

Step 1

In a medium bowl, add blueberries, sugar, corn starch, lemon zest and juice, and vanilla extract. Mix gently until well combined.

Step 2

Roll out the pie dough and, using a cookie cutter (about 3-4 inches in diameter), cut out the dough (you can also use a bottom of cup or bowl if you don't have a circular cookie cutter). Gather all the scraps and re-roll the dough, then cut out more circles. This recipe will make about 20-24 pies depending on how far you can stretch your dough.

Step 3

Cut the pie crusts into equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles to get the most pies out of your crust.

Step 4

Place about 1-2 teaspoons of the blueberry mixture in the center of half of the circular pie crusts, leaving 1/4" space along the edge. Top with 1 teaspoon of the mascarpone cheese.

Step 5

Lightly brush water along the edges of the crust and place another pie crust over the top. Using the tines of a fork, seal the edges well.

Step 6

Brush the tops of the hand pies with the egg wash.

Step 7

Preheat Artisan Pizza Oven to 550-600 °F.

Step 8

Dust pizza peel with flour so pies can slide easily into the pizza oven. Slide 4-5 pies into the pizza oven and bake for about 7-8 minutes or until pies start to brown. Repeat with remaining pies.

Step 9

Dust with powdered sugar if desired.