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Mini Buckle Berry Pies


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  • 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


Servings 8


Step 1

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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