Inspired by Kate Middleton's hometown of Bucklebury, a crumbly buckle topping makes these mini berry pies extra delicious!
Mini Buckle Berry Pies
- Prep Time 20 min
- Total 55 min
- Ingredients 7
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 3/4 cups fresh blueberries
- 4 tablespoons sugar
- 1 tablespoon cornstarch
- 1/3 cup all-purpose flour
- 1/4 cup shredded coconut
- 3 tablespoons butter or margarine, softened
Instructions
-
Step1Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.
-
Step2In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
-
Step3In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.
-
Step4Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
Nutrition
330
Calories
18g
Total Fat
2g
Protein
41g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Mini Pie
- Calories
- 330
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 300mg
- 12%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 11g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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