Blueberry Pie Tassies are a simple, small bite sized dessert, similar to a cream cheese cookie; then filled with your favorite pie filling.
Later this month, my youngest daughter will be graduating 8th grade and heading to high school. So of course, 100 of our closest family and friends will be gathering for bbq celebration which we'll be hosting at the small lake in our neighborhood.
We hired someone to do the grill work, so all I have to do is provide the beverages, salads and desserts; one of which will be these Blueberry Pie Tassies.
I had seen a recipe in Cooking Light Magazine for Pecan Tassies a few months ago and decided to make my own version. Of course, I also had to simplify it because you all know how much I don't like to bake.
What is a 'tassie'?
Tassie means 'a small cup' and are basically made by placing dough into a mini muffin pan; then pressing the dough down around the bottom and sides to form a "cup".
The dough is made from butter, cream cheese, flour and sugar and takes minutes to prepare. I've seen tassies with many types of fillings from pecan pie, to lemon to cinnamon sugar.
However, being it is also two years since my grandmother passed away and her favorite dessert was blueberry pie, I decided to use blueberry pie filling; which made making this dessert even easier.
How do you make Blueberry Pie Tassies?
To prepare the tassies, combine softened butter, cream cheese, all purpose flour and granulated sugar; then mix until all of the ingredients have been incorporated.
Next, spray a mini muffin tin with cooking spray; then form 24 balls about 1" in diameter and place them in the muffin tin. I then used a Pampered Chef Mini Tart Shaper to push the dough down to form the bottom and sides of the tassie.
Finally, I fill the dough with the blueberry pie filling. If you prefer other flavors, they also have apple, peach, cherry and strawberry.
Once the tassies are filled, place them in a 350 degree F oven for 30 minutes; then allow to cool completely before storing them in layers separated by parchment or wax paper in an airtight container.
I kept our container out on the counter and they became a bit soft and crumbly after 2 days so I recommend keeping them in the refrigerator until you're ready to serve.
You can also keep them in the freezer up to 3 months, but I doubt they'll last long. At least they never would in my house. Every time one of my family members walked by the container they'd take two or three tassies and were gone before you knew it.
These Blueberry Pie Tassies are so good and easy to make; they taste like little bite sized pieces of pie. I'll be making a few flavor varieties for the graduation party and I have no doubt they'll be a huge hit. ~Enjoy!
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Blueberry Pie Tassies
Ingredients
- ½ cup softened salted butter (1 stick)
- 3 ounces softened cream cheese
- ¼ cup granulated sugar
- 1 cup all purpose flour
- 1 cup canned blueberry pie filling (or apple, peach, cherry, etc)
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine the butter, cream cheese, sugar and flour and beat together.
- Spray a mini muffin tin with cooking spray and make 24 1-inch balls with the dough and place in the muffin tin; then form a cup using a tart shaper so that there are equal parts of dough on the bottom and sides of the tin.
- Spoon in blueberry pie filling into the cup and bake for 25-30 minutes. Tassies are done with the edges are lightly brown.
- Cool completely before storing in an airtight container in the refrigerator. Can be also be frozen for up to 3 months.
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Teresa says
Can you use fresh blueberries? Just drop them in or make a sauce from them first?
Carrie's Experimental Kitchen says
I haven't tried it, but I'm sure you can use the filling similar to this recipe https://www.carriesexperimentalkitchen.com/oatmeal-blueberry-crumb-bars/
Amber Lynn Peterson says
I added a layer of cheesecake to mine cant wait til they are done
Carrie's Experimental Kitchen says
Oohh, let me know how it comes out! It sounds delicious!!
Mary says
I added a crumb topping with butter, sugar & flour before baking. Delicious!
Carrie's Experimental Kitchen says
Great idea! I'm so glad you enjoyed them Mary! 🙂
Sharmila Sutaria says
Should the Tassies crusts be firm or soft?
Mine turned out soft and a little difficult to handle.
The taste was V good though.
Carrie's Experimental Kitchen says
The crusts should be firm. Maybe they needed to be cooked a bit longer or cooled longer before removing them from the pan? It's hard to say exactly. Sometimes ovens run a bit off temperature too so that might be it. I'm glad you tried the recipe 🙂
Kyle says
Hi there, these sound wonderful, going to make a few homemade fillings for a couple! I have a huge wedding coming up in and May and the bride and groom would like mini pie varieties, definitely going to make these one of em! Do you freeze before bake or after? Thank you 🙂
Carrie's Experimental Kitchen says
I'd freeze them after baking, but don't stack them on top of each other. I hope everyone enjoys them!
Anne Marie Carter says
I saved this recipe on my Pinterest file. I love to eat blueberries and eat them on a daily basis.
Carrie's Experimental Kitchen says
I hope you enjoy them Anne Marie. I just made them yesterday with blueberry and cherry filling.
Jeanne Coulombe says
these look so yummy and easy to make great dessert for a family and friends BBQ
Carrie's Experimental Kitchen says
Thank you Jeanne, I'll be making a bunch for my daughter's graduation party next week too.
seem says
They look so cute and tasty
Natalie Gillham says
Thanks for the recepe, they look delicious x
Judy Thomas says
They look so delicious! Thanks for the recipe 🙂
Lisa Brown says
They look so good and dangerous to make, as the size is bite-sized and I would end up eating too many of them 🙂
Carrie's Experimental Kitchen says
That's what happened here! lol
Terry Poage says
These look so good, thanks for sharing.
Carrie's Experimental Kitchen says
Thanks Terry!
Donna says
These are so cute, I love a bitesize treat! x
Carrie's Experimental Kitchen says
Thanks, so do I..though I tend to think I eat more of them this way! haha