Mini Buckle Berry Pies

(66)
  18 reviews

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 3/4
cups fresh blueberries
4
tablespoons sugar
1
tablespoon cornstarch
1/3
cup all-purpose flour
1/4
cup shredded coconut
3
tablespoons butter or margarine, softened

Directions

  1. 1 Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.
  2. 2 In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
  3. 3 In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.
  4. 4 Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved