Blueberry Cherry Mini Crumb Pies – fresh blueberries and cherries give you the fresh tastes of summer in a bite-sized treat!
*This was originally posted August 25, 2012, but has been updated in format and with pictures. A few original pictures remain below as does the content.
SAVE THIS MINI PIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Check out these other delicious mini pies from my blogger friends…
Mini Apple Pies from Sprinkle Some Sugar
Mason Jar Lid Cherry Pies from Lady Behind the Curtain
Mini French Silk Pie from House of Yumm
Mini Strawberry Pies from Carlsbad Cravings
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Blueberry Cherry Mini Crumb Pies
- 1 ½ cups flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¾ cup cold unsalted butter 1 1/2 sticks
- 1 egg yolk
- 3 tablespoons ice water
- 1 ⅓ cups blueberries
- 1 ⅓ cups fresh cherries pitted, and quartered
- ¼ cup sugar
- 1 tablespoon cornstarch
- zest and juice of 1 lemon
- ¼ cup brown sugar
- ¼ cup oats
- 2 tablespoons flour
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons cold unsalted butter
- Prepare a standard 12-cup muffin tin by greasing it with butter or cooking spray.
- In a large mixing bowl, whisk together flour, sugar and salt.
- With a pastry knife, cut butter into flour mixture.
- Combine until it resembles coarse meal.
- In a small bowl, whisk together ice water and egg yolk.
- Add water mixture to dough and mix with a wooden spoon until it comes together in a ball.
- Divide dough in half and form into separate balls.
- Wrap each in plastic wrap and gently pat down to form a rectangle or square. (It doesn’t have to be perfect, it just makes it that much easier to roll out.)
- Refrigerate dough for at least 20 minutes.
- In a medium bowl, combine sugar, cornstarch, and lemon zest.
- Add the blueberries, cherries and lemon zest and toss gently to completely coat. Set aside.
- In a small bowl, combine brown sugar, oats, cinnamon, flour and salt.
- Using a fork, cut in butter until it resembles coarse meal; set aside.
- Preheat oven to 425 degrees F.
- Remove one package of dough from the refrigerator.
- On a lightly floured surface, roll the dough to about 1/4-inch thick.
- Using a 4-inch round cookie or biscuit cutter, cut circles in the dough.
- Place into a prepared muffin cup, gently molding it to the bottom and sides of the tin.
- Gather the scraps of dough, re-roll and re-cut.
- Repeat with the second batch of dough.
- Place about 1 1/2 - 2 tablespoons of fruit filling into each dough cup.
- Sprinkle the crumb topping evenly over each of the filled muffin cups.
- Bake for 18-20 minutes, when edges are a golden brown.
A tip and you can take it or leave it, but I highly suggest that you place a baking sheet lined with tin foil on the baking rack below the muffin tin inside the oven. This will prevent any juices that may runneth over the sides of your pies to collect on the bottom of the oven.