Mini Buckle Berry Pies
- 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
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.