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The goodness of vegan blueberry pie, in MINI form! This is an absolutely delicious, perfectly portioned vegan dessert!


12 Mini Pies

Total time

30 minutes




  • blueberry Filling:
  • ~2 1/2 - 3 cups blueberries, fresh (exact quantity will depend on how large the berries are)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tbs cornstarch
  • 1 tbs lemon juice
  • ¼ tsp cinnamon
  • frozen peas
  • pie Crust:
  • 2½ cups all-purpose flour
  • ¾ cup coconut oil (solid)
  • ½ tsp salt
  • 4 tbs water, ice cold
  • frozen peas
  • topping:
  • 1 tbs dairy free milk
  • 1 tbs sugar mixed with 1/4-1/2 tsp cinnamon


  1. Blueberry Filling:
  2. Add all filling ingredients to a bowl and stir to combine
  3. Set aside until ready to use
  4. Pie Crust:
  5. Preheat oven to 425 °F
  6. Grease a 12 cavity muffin tin very well and set aside
  7. In a large bowl, combine flour and salt and stir together
  8. Add solid* coconut oil to flour. Cut the oil into the flour using a pastry cutter or two forks
  9. Add in ice cold water 1 tbs at a time, and stir together until the mixture forms a dough (take care not to over mix**)
  10. Turn dough out onto well floured surface and roll out to a thickness of about 5mm
  11. Using a round cookie cutter of 2.5 - 3" diameter (or the edges of a small bowl/cup) cut 12 circles out of the dough and set aside
  12. Use the scraps to gently reform the dough and roll out again
  13. Using a heart cookie cutter (as I did) or another other shape you'd like, cut out 12 shapes to cover the pies
  14. Take your 12 circles and gently roll them out to flatten a bit
  15. Gently place the circles into the cavities of your muffin tin. You can let the edges of the crusts curl in the cavity or you can press the edges into the sides to smooth them out
  16. Divide the pie filling between all 12 cavities, and cover each pie with a heart (or other) shaped crust
  17. Brush the tops of the pies with some dairy free milk and sprinkle with cinnamon sugar
  18. Bake in preheated oven for 16-19 minutes, or until the tops are firm and the edges are beginning to brown
  19. Allow to cool in pan before removing
  20. Serve warm or cold, with coconut whip cream, dairy free ice cream or just by themselves!
  21. Enjoy!
  22. View the recipe instructions at Sweet Like Cocoa



Contains allergens
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