You have no items in your shopping cart.
Mini Blueberry Crumb Pies
0 reviews >
- 2 cups flour
- 1 teaspoon sugar
- 1/2 tsp salt
- 5 ounces cold unsalted butter
- 1/2 cup ice cold water
- 2 pounds blueberries
- 2 cups sugar
- Juice and zest of 1 small lemon
- 1/2 cup cornstarch
- 6 tablespoons flour
- 6 tablespoons oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon lemon zest
- 3 tablespoons butter, melted and cooled
In a food processor, mix together flour, sugar and salt. Add butter and pulse until the mixture resembles a coarse meal. Add in water until the dough comes together in a ball. Press dough into 4 Heritage Petite Pie Dishes or 1 Heritage Pie Dish and flute the edges. Score with a fork.
In a mixing bowl, combine all ingredients for the filling. Pour into the pie crusts.
In a small bowl, stir together the flour, oats, brown sugar, cinnamon and lemon zest. Add the melted butter and stir until the mixture forms pea-sized crumbles. Sprinkle on top of the blueberry filling.
Bake 15 minutes. Reduce heat to 375 F and bake another 20-25 minutes or until filling is bubbly.
Created for four Heritage Petite Pie Dishes or one Heritage Pie Dish