Mini Red, White & Blue American Pies

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Mini Red, White & Blue American Pies Super Hungry? Jump to the Recipe

When it comes to traditionally American food, pies are certainly at the top of the list - probably right before s'mores and chocolate chip cookies, but just after hamburgers and hot dogs.

Plus with blueberries and strawberries at the peak of their season, you'd be hard pressed not to find a reason to make some fruity red and blue desserts!

Everyone needs a good pie filling recipe - and I must be on a theme this week for pies since I also made some chicken pot pie earlier this week (recipe coming soon!) - and I've been all about perfecting my apple pie filling ever since I made some apple pie cookies a few years back, during my fledgling blogger days.

Fortunately, these fillings all follow the same basic recipe, just swapping out the fruits for each batch.

I started with the blueberries by adding them to a pan with 1/3 cup sugar over medium high heat. I've never made blueberry filling before (in fact, I actually hate blueberries!) so this filling was truly an experiment for me.

Once the blueberries are beginning to lose their moisture, mix together 1 tablespoon of corn starch with 1 tablespoon of water.

Then bring to a bubble for a few minutes before reducing the heat and simmering for a few moments prior to removing from the heat completely.

I always love adding fresh berries back into the mix to keep the texture of the filling from being too mushy. Add a touch of cinnamon and lemon rinds to really bring out the flavor of the blueberries!

Let the blueberry filling cool as you start on the next batch of filling - strawberry!

Using the same method with the blueberries, just add the strawberries to a pan with 1/3 cup sugar.

In a few minutes, the sugar will melt and the strawberries will soften and lose their moisture. Add in the water/cornstarch mix and stir.

Again, bring to a bubble for a minute or two before reducing the heat to a simmer, and then removing from the heat and pouring into a small bowl. Stir in the lemon juice, rinds, and a few more fresh chopped strawberries.

Finally, repeat the process with the apples. I used my handy dandy apple corer to get consistently sized apple pieces, but a rough chop will work the same.

Add into a pan with some sugar and stir until the sugar has melted and the apples have softened. You'll have to be especially careful that the apples don't begin to brown, so I sprayed in a teaspoon of lemon juice as the apples cooked.

Then just add in the water/cornstarch and bring to a bubble...

..and then pour into a bowl with some fresh apples, cinnamon, and nutmeg.

Let all three mixtures cool to at least room temperature - if the mix is too hot, it will cook the bottom of the pie before the rest, making it soggy and unable to hold its shape.

Once your fillings are cooled, prepare the mini pies by cutting out small circles (or in my case, flowers) and press into a greased muffin tin.

Fill each pie with filling and cover the tops with smaller circles (or flowers). If you want to be super fancy, you can make a basket weave and cover each muffin individually.

Then brush the tops of each pie with an egg wash to help them brown while cooking.

I popped mine into the oven at 425°F for 15 minutes. You'll know they are done when the insides are bubbling and the tops are browning slightly.

For an added touch of sweetness, sprinkle sugar on the cooling tops.

You'll want to be sure to let the mini pies cool sufficiently before trying to remove them from the muffin tin. Placing the tins on a cooling rack for an hour or two will help the pies set properly by cooling the bottoms at the same time as the tops.

I used a knife around the edges of each pie to help slip it out of the tin - and it's super helpful if you grease up the tin real well before cooking too!

Serve 'em hot or cold, but these pies are enjoyed most with a heaping load of FREEDOM. USA! USA! USA!

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Mini Red, White & Blue American Pies

  • Number of Servings: 24
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
Mini Red, White & Blue American Pies


  • ¾ cup blueberries
  • ¾ cup strawberries, diced
  • ¾ cup apples, chopped
  • 1 cup sugar (separated into 1/3 cups)
  • 3 tbsp fresh lemon rind (1 tablespoons per filling)
  • 3 tbsp fresh lemon juice (1 tablespoons per filling)
  • 3 tbsp cornstarch (1 tablespoons per filling)
  • 3 pie crusts
  • 1 tbsp nutmeg, separated into half tablespoons
  • 1 tbsp cinnamon, separated into half tablespoons
  • 1 egg + 1 tablespoon water, whisked

Mouth Feel


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  1. In a small pan over medium high heat, add 3/4 cup blueberries and 1/3 cup sugar. Stir constantly as the sugar melts and the blueberries lose their moisture.
  2. Mix together 1 tablespoon water and 1 tablespoon of corn starch in a bowl then pour into the pan with the strawberries and sugar.
  3. Bring to a boil for 1-2 minutes before reducing the heat to a simmer for an additional 1-2 minutes or until the filling has thickened. Remove from heat and pour into a bowl.
  4. Repeat steps 1-3 for the strawberries and apples.
  5. Once fruits are cooked and in their respective bowls, add 1/2 tablespoon of nutmeg and 1/2 tablespoon of cinnamon into the blueberry and apple mixes.
  6. In all three mixes, add 1 tablespoon of lemon juice and 1 tablespoon of lemon rinds. Stir to combine then let the fillings cool to room temperature.
  7. Roll out the pie dough once the fillings are just warm to the touch. Use a circle or flower shaped cookie cutter to cut out the pie bottoms. Press each bottom into a greased muffin tin.
  8. Preheat oven to 425°F. Spoon 1-3 tablespoons of each filling mix into the individual pie bottoms or until each bottom is about 2/3 full. Cover the tops with smaller circle or flower shaped pie cut outs. Brush the tops with the eggwash mix.
  9. Bake each muffin tin for 15 minutes or until tops are golden brown.
  10. Let each tin cool completely before attempting to remove the pies - early removal might break up the pies! Serve with a heaping side of freedom and enjoy!

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