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Mini Buckle Berry Pies

Mini Buckle Berry Pies
  • Prep 20 min
  • Total 55 min
  • Ingredients 7
  • Servings 8
Inspired by Kate Middleton's hometown of Bucklebury, a crumbly buckle topping makes these mini berry pies extra delicious!
Updated February 18, 2011
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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.

  • If desired, mix 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle over mini pies.

Nutrition Facts

Serving Size: 1 Mini Pie
Calories
330
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
300mg
12%
Potassium
40mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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