These Individual Blueberry Crumb Pies are a delightful treat that combines juicy, sweet blueberries with a buttery, crumbly topping for the perfect balance of flavors. Each bite offers a satisfying contrast of textures—soft, gooey filling meets a crisp, golden crust. Ready in just over an hour, they’re ideal for impressing guests or indulging in a cozy dessert night.
Warm from the oven, these mini pies fill your kitchen with the aroma of fresh berries and cinnamon, making them irresistible. The 35-minute bake time ensures a caramelized, golden finish that’s as beautiful as it is delicious. Whether served with a scoop of vanilla ice cream or enjoyed on their own, they’re a guaranteed crowd-pleaser.
Ingredients for Individual Blueberry Crumb Pies
- Pie Crust: 2 times recipe (or store-bought for convenience)
- Blueberry Pie Filling:
- 3/4 cup (6oz/170g) sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 3/4 cup (6oz/170ml) water
- 3 cups (15oz/426g) blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- Zest of one lemon
- Pinch of salt
- Cinnamon Crumb Topping:
- 1/4 cup (1 1/2 oz/43g) brown sugar
- 1/2 cup (4oz/115g) sugar
- 1 cup (5oz/142g) all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 cup (4oz/115g) cold butter, diced
- 1/4 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter the cups of a 12-cup muffin tin.
- Prepare the pie crust: Roll out the pie crusts and cut 12 circles using a 3 1/2″ round cutter. Line the muffin cups with the crusts and refrigerate to firm while making the filling and topping.
- Make the Blueberry Pie Filling:
- In a saucepan, whisk together sugar, cornstarch, lemon juice, and water over medium heat.
- Simmer for 2-3 minutes, whisking constantly, until thickened.
- Remove from heat and stir in blueberries, vanilla extract, lemon zest, and a pinch of salt. Set aside. (Can be made up to 2 days in advance.)
- Prepare the Cinnamon Crumb Topping:
- In a bowl, combine brown sugar, sugar, flour, cinnamon, and salt.
- Cut in the cold butter until the mixture resembles large crumbs. Set aside.
- Assemble the Pies:
- Divide the blueberry filling evenly into the crust-lined muffin tins, filling generously as the fruit will cook down.
- Generously top each pie with the cinnamon crumb topping.
- Bake: Place in the oven and bake for 40-45 minutes, until the filling bubbles and the topping is golden brown.
- Cool: Let the pies cool in the tin for 10 minutes, then carefully loosen with a knife and lift out to cool completely.
- Serve: Enjoy warm with vanilla ice cream. Store leftovers at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These Individual Blueberry Crumb Pies are delightful on their own, but they truly shine with a scoop of vanilla ice cream or a dollop of whipped cream. For a tangy twist, try serving them with a drizzle of lemon curd or a sprinkle of powdered sugar. They’re also fantastic alongside a cup of hot tea or coffee for a cozy treat.
Storage & Reheating Tips
Store any leftover pies at room temperature in an airtight container for up to 3 days. To reheat, pop them in a 350°F (180°C) oven for 5-10 minutes until warm. If you’d like to freeze them, wrap each pie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Time-Saving Hacks
Short on time? Use store-bought pie crust to skip the rolling and cutting step. You can also prepare the blueberry filling up to 2 days in advance and store it in the fridge. For the crumb topping, make a double batch and freeze the extra for future baking projects—it’s a lifesaver!
Recipe Variations to Try
Feel free to mix up the fruit! Swap blueberries for raspberries, blackberries, or a mix of your favorites. For a nutty twist, add chopped pecans or walnuts to the crumb topping. If you’re feeling adventurous, sprinkle a pinch of cardamom or nutmeg into the filling for a warm, spiced flavor.
Equipment Guidance
A 12-cup muffin tin is essential for this recipe, and a 3 ½-inch round cutter makes shaping the crusts a breeze. If you don’t have a cutter, a wide-mouth glass or jar lid works just as well. For the crumb topping, a pastry cutter or fork helps achieve that perfect crumbly texture.
Individual Blueberry Crumb Pies
Ingredients
pie crust
- 2 times recipe pie crust (you can also use store bought)
Blueberry Pie Filling
- 3/4 cup sugar 6oz/170g
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 3/4 cup water 6oz/170ml
- 3 cups blueberries 15oz/426g (fresh or frozen)
- 1 teaspoon vanilla extract
- Zest of one lemon
- Pinch of salt
Cinnamon Crumb Topping
- ¼ cup brown sugar 1 ½ oz/43g
- ½ cup sugar 4oz/115g
- 1 cup all-purpose flour 5oz/142g
- 1 ½ teaspoons cinnamon
- ½ cup cold butter, diced 4oz/115g
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and butter the cups of a 12-cup muffin tin.
- Roll out the pie crusts and cut 12 circles using a 3 1/2″ round cutter. Line the muffin cups with them and place in the refrigerator to firm while you make the filling and topping.
- Blueberry Pie Filling: Whisk sugar, cornstarch, lemon juice and water in a saucepan over medium heat. Allow mixture to simmer for 2 to 3 minutes to thicken, whisking constantly.
- Remove pan from heat and stir in blueberries, vanilla extract, lemon zest and a pinch of salt. Set aside until needed. Note: You can make the filling in up to 2 days in advance.
- Cinnamon Crumb Topping: In a bowl combine brown sugar, sugar, flour, cinnamon and salt, and then cut in butter until mixture resembles large crumbs. Set aside.
- Assemble the Blueberry Pies: Divide the filling evenly into the crust-lined muffin tins. Don’t be afraid to fill those puppies up because the fruit cooks down.
- Generously top with the cinnamon crumb topping. Again be heavy handed here.
- Bake for 40-45 minutes, until filling bubbles and the topping has browned.
- Let cool for 10 minutes, and then carefully loosen the pies with a knife and lift out of the tin to cool completely.
- Serve warm with vanilla ice cream. Store any leftovers at room temperature for up to 3 days.
