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Mini Skillet Blueberry Pies | Inspired by Charm

Mini Skillet Blueberry Pies

These Mini Skillet Blueberry Pies are all the things you love about classic blueberry pie, but served in adorable mini skillets.
Course Dessert
Cuisine American
Keyword blueberry, blueberry pie, skillet, skillet pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 769kcal


  • 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 spring for garnish


  • In a large bowl, mix together the blueberries, sugar, flour, cinnamon, and lemon juice. When stirring, break up a few of the berries to release some juice. Allow to sit 15-20 minutes.
  • Preheat your oven to 350 degrees F.
  • Cut four circles out of the 2 rolls of pie dough. Each dough circle should be about 1/2 inch larger than the mini skillet you're using as your guide.. Reserve excess dough. Place the dough circle into the skillet, being careful not to stretch the dough. With a knife trim off any excess dough.
  • Ball up all of the extra dough and roll it out on a lightly floured surface. Cut out four more circles large enough to cover the top of a mini skillet.
  • Next, evenly divide the blueberry mixture among the skillets. Top each with approximately 1/2 tablespoon of cubed, cold butter.
  • Cover each skillet with a piece of dough. Using your fingers, crimp the edge of dough all the way around to seal. Brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking.
  • Bake for 35-40 minutes or until crust is golden and the filling is bubbly. (If the top crust starts to get brown before the inside is hot, cover with aluminum foil.)
  • Cool before serving. Top with ice cream and garnish with a sprig of mint.


You can find my go-to homemade pie crust recipe HERE.


Calories: 769kcal | Carbohydrates: 105g | Protein: 10g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 518mg | Potassium: 258mg | Fiber: 7g | Sugar: 42g | Vitamin A: 327IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 4mg