Mini Blueberry Crumble Pies

These little guys are everything we love about summer in one bite-sized treat—sweet, juicy blueberries, a flaky, buttery crust, and a golden oat crumble that adds just the right amount of crunch. We love baking them in a muffin tin so everyone gets their own little pie—no forks required!

Mini Blueberry Crumble Pies
Servings 12 mini pies
Author Joshua Snyder
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Mini Blueberry Crumble Pies

These little guys are everything we love about summer in one bite-sized treat—sweet, juicy blueberries, a flaky, buttery crust, and a golden oat crumble that adds just the right amount of crunch. We love baking them in a muffin tin so everyone gets their own little pie—no forks required!

Ingredients

Mini Blueberry Pies
  • 2 cups fresh blueberries (around 1 pint)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 2 pie crusts (store-bought or homemade) *see notes*
Crumble Topping
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla

Instructions

Notes

You’ll need about 1½ standard pie crusts for this recipe—1 crust isn’t quite enough to cut out all the circles comfortably. You can use homemade pie dough or store-bought. If you have leftover scraps, don’t toss them! Re-roll and bake them with a little cinnamon and sugar for a quick treat.

Piercing some of the berries helps the sugar soak in and prevents excess liquid during baking.

Use a dark muffin tin for a crispier crust; light pans may require a couple extra minutes.

Cooling on a wire rack helps prevent soggy bottoms.

If any crust tears while shaping, patch it with extra dough.

Nutrition Facts

Calories

214

Fat (grams)

8 g

Sat. Fat (grams)

4 g

Carbs (grams)

33 g

Fiber (grams)

2 g

Net carbs

30 g

Sugar (grams)

13 g

Protein (grams)

3 g

Sodium (milligrams)

255 mg

Cholesterol (grams)

10 mg
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Directions

1. Make the Blueberry Filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Use a fork to gently pierce some of the berries. Set aside for 10 minutes.

2. Make the Crumble Topping: In a separate bowl, mix the oats, flour, and brown sugar. Pour in the melted butter and vanilla extract and stir until combined and crumbly.

3.  Prepare the Pie Crust: Lightly flour your work surface and roll out the pie crusts one at a time until they are about 1/8 inch thick. Use a 4-inch round cutter or glass to cut out 12 circles, rerolling scraps as needed.

4. Press each dough circle into a 12-count muffin tin or mini pie tin, pressing down and up the sides. Crimp the top edges with a fork.

5. Assemble the Pies: Spoon about 1 tablespoon of the blueberry filling into each crust.

6. Top with 1 tablespoon of crumble. Refrigerate the tin uncovered for 10–20 minutes. Preheat oven to 425°F.

7. Bake: Bake for 10 minutes at 425°F. Without opening the oven, reduce heat to 375°F and bake for another 8-10 minutes, until golden and bubbling.

8. Cool and Serve: Let cool in the tin for 5 minutes. Use a fork to lift each pie out and transfer to a wire rack to cool completely.