Mini Buckle Berry Pies

By doodanger

Ingredients

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1 3/4 cups fresh blueberries
• 4 tbsp. sugar
• 1 tbsp. cornstarch
• 1/3 cup all purpose flour
• 1/4 cup shredded coconut
• 3 tbsp. butter, softened

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Heat oven to 425F. Unroll both pie crusts on work surface. With 4 1/2 inch round cutter, cut 4 rounds from each pie crust Fit rounds into ungreased regular size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.

In small bowl, toss blueberries with 2 tbsp. of the sugar and the cornstarch. Divide berry mixture among pastry lined muffins cups.

In another small bowl, mix flour, coconut, butter and remaining 2 tbsp. sugar with a fork or pastry blender until crumbly. Spoon evenly over blueberries.

Bake 23 - 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.

Makes 8 min pies