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Bacon Blueberry Mini Pies

bacon blueberry mini pies - California Giant Berry Farms


  • 1 package “just un-roll & bake” 9 inch pie crust (2 crusts per package)
  • 1 package maple (or brown sugar) flavored bacon
  • 16 ounces California Giant Blueberries
  • 3 tablespoons fresh lemon juice
  • ½ cup sugar
  • 1 tablespoon grated lemon zest, more for garnish
  • 1 teaspoon all purpose flour (for dusting) 
  • cooking spray


  1. The night before, remove pie crusts from freezer and thaw in the fridge.
  2. Pre-heat oven to 400°F.
  3. Take pie crusts out of the fridge and bring to room temperature.
  4. Mix lemon juice and sugar together in a bowl until it looks like wet sand. Add the blueberries and lemon zest, and toss to coat.
  5. Cook the bacon in a skillet over medium heat until crisp. When done, remove to a paper towel lined plate. When cool enough to touch, chop or crumble and add to the blueberry mixture.
  6. Dust a cutting board with flour. Carefully open and un-roll the pie dough. Using a small cookie cutter (or a drinking glass) cut out 24 circles.
  7. Spray a mini muffin pan with cooking spray and carefully place the dough circles in the holes. Dock the dough a few times with the tines of a fork.
  8. Cook the muffin cups for 5-6 minutes, or until they are very lightly browned.
  9. **If your muffin pan is a 12-hole pan, just repeat steps 7 & 8 a 2nd time.
  10. Give the blueberry mixture another toss and spoon a generous amount into each muffin cup. Pour any remaining juices over the tops of the mini pies.
  11. Return the pan to the oven and cook another 4-5 minutes, just to warm the blueberry mixture.
  12. Sprinkle a little more lemon zest over the top and serve.
prep time
total time
CALORIESper serving
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bacon blueberry mini pies - California Giant Berry Farms
35-40 minutes
35-40 mins
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