Mini Blueberry Pies

Bright and juicy!

The buttery crumble topping, flaky vanilla pie crust, and juicy blueberry pie filling will have everyone reaching for seconds!

These individual pies are made in a muffin pan for easy serving—and even easier eating!

Gather melted butter, a lemon, all-purpose flour,

granulated sugar, brown sugar, rolled oats,

cornstarch, a pie crust, salt, and blueberries.

Zest a lemon directly over the blueberries in a medium bowl, then add lemon juice, granulated sugar, and salt.

Stir together with a fork, being sure to poke through the skins of the blueberries to allow the sugar to saturate.

Set aside for 10 minutes, until the liquid turns pink.

Mix together the flour, brown sugar, and oats in a medium bowl.

Then, stir in the melted butter until just combined.

Roll out the pie crust on a lightly floured surface fairly thin, to about 1/10" (3 mm).

Blueberries are high in water, so a thicker crust didn't bake as well during testing.

Cut out twelve 4" (10 cm) circles in the pie crust dough.

Use the pads of your fingers to press each dough round into a cavity in the muffin pan.

Fill each mini pie crust with a Tablespoon of the blueberry filling.

It won't look like enough here, but it will bubble up in the oven!

Add a Tablespoon of the crumble topping to each mini blueberry pie.

Then, chill for 10-20 minutes to allow the butter in the crumble and crust to reharden.

Bake for 17-22 minutes at 425°F/220°C,

until the crumble and crust are both a nice, golden brown.

Let cool in the pan for five minutes, then transfer to a wire rack.

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While

Enjoy your mini blueberry pies with loved ones!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!