Coppola Feast

Mini Blueberry Pies

Tailgate Time

Pie, as a finger food?! Summer is a perfect time for getting juicy blueberries and putting them into a flakey, buttery crust is absolute heaven. This grab and go treat is a perfectly sweet end cap to your table at your next gathering. Pair with Diamond Collection Chardonnay.

Blueberry hand pies in a stack and a bottle of Diamond Collection Chardonnay.



  • 2 Pie Crusts (you can make your own, but why would you want to waste valuable summer time making crusts?!)
  • 4 C. Blueberries (Fresh or Frozen)
  • 3 Tbsp. Cornstarch
  • 3 Tbsp. Sugar
  • 1 Tsp. Vanilla Extract
  • Zest of one Lemon
  • 1 egg, beaten


  1. Preheat oven to 350 degrees.
  2. Prepare the blueberries. Mix all dry ingredients, lemon zest and vanilla in a large mixing bowl. Add blueberries and toss until all coated.
  3. Lay flat both pie crusts and using a cookie cutter or drinking glass, cut them into 24 2 inch circles.
  4. Line a muffin tray with 12 of the crust circles, bringing the sides up to the top of the muffin tin cups.
  5. Fill each crust lined cup with blueberries.
  6. Top each bottom crust with a top crust – connecting them by the sides.
  7. Brush each pie with beaten egg, dust a bit of sugar over each and using a skewer, drill a little hole in the top of each.
  8. Bake for 35 minutes.


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