Individual Blueberry Crumb Pies

Shaziya

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. The 35-minute bake time ensures a caramelized, golden finish that’s as beautiful as it is delicious.

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Prep Time 30

Cook Time 35

Servings 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.

Keyword blueberry, crumb topping, dessert recipe, homemade pastry, mini pies