Mini Buckle Berry Pies

Inspired by Kate Middleton's hometown of Bucklebury, a crumbly buckle topping makes these mini berry pies extra delicious!

  • prep time 20 min
  • total time 55 min
  • ingredients 7
  • servings 8

Ingredients

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
  • 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 In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
  • 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 Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Mini Pie
    Calories
    330
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    1g
    1%
      Sugars
    11g
    11%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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