Description
Delightful mini blueberry pies with a flaky crust and a sweet-tart blueberry filling, perfect for any occasion.
Ingredients
Scale
- 1 cup blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 premade pie crust
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl.
- Roll out your premade pie crust and cut into circles to line the muffin tin.
- Spoon the blueberry filling into each crust, being careful not to overflow.
- Mix the flour, brown sugar, butter, and cinnamon until crumbly for the topping.
- Sprinkle the crumble mixture over the blueberry filling.
- Bake for 20-25 minutes until golden brown.
- Allow to cool before serving.
Notes
Make ahead by preparing the filling a day in advance. Use an air fryer as a time-saver by adjusting baking time as needed.
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg