Mini Buckle Berry Pies

Mini Buckle Berry Pies
Mini Buckle Berry Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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 flour

  • 1/4

    cup shredded coconut

  • 3

    tbsp butter, softened

Directions

Heat oven to 425 degrees. Unroll both pie crusts on a work surface. With 4 1/2 inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular sized 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 muffin cups. In another small bowl, mix flour, coconut, butter and remaining 2 tbsp sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries. Bake 23-25 minutes or until fruit just begins to bubble.

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