Individual Blueberry Crumb Pies
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
35 mins
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Servings
12 pies
Individual Blueberry Crumb Pies
Description
This recipe uses rolled pie crust cut into rounds and formed into muffin cups as individual pie shells. The filling blends blueberries with sugar, cornstarch, lemon juice, vanilla, and lemon zest, simmered to thicken before filling the crusts. Simmering also softens the berries while maintaining their shape.
The crumb topping combines brown sugar, sugar, flour, cinnamon, salt, and diced cold butter, cut together until crumbly. The topping is spread generously over the filled pies, providing a crunchy contrast to the soft fruit and flaky crust.
Baked at 350°F in a muffin tin, these mini pies cook evenly and are easy to serve. The filling can be made up to two days ahead for convenience. The lemon zest and cinnamon add brightness and warmth to the dessert.
Ingredients
- 2 times recipe pie crust (you can also use sotre bought)
- 3/4 cup (6oz/170g) sugar
- ¼ cup (1 ½ oz/43g) brown sugar
- 3 tablespoons cornstarch
- ½ cup (4oz/115g) sugar
- 1 teaspoon lemon juice
- 1 cup (5oz/142g) all-purpose flour
- 3/4 cup (6oz/170ml) water
- 1 ½ teaspoons cinnamon
- 3 cups (15oz/426g) blueberries (fresh or forzen)
- ½ cup (4oz/115g) butter diced, cold
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- lemon zest of one
- Pinch salt
User Reviews
Overall Rating
4.7
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