Mini Buckle Berry Pies

Inspired by Kate Middleton's hometown of Bucklebury, a crumbly buckle topping makes these mini berry pies extra delicious!

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 3/4
cups fresh blueberries
4
tablespoons sugar
1
tablespoon cornstarch
1/3
cup Gold Medal™ all-purpose flour
1/4
cup shredded coconut
3
tablespoons butter or margarine, softened

  • 1 Heat 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.
  • 2 In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
  • 3 In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.
  • 4 Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.

Expert Tips

If desired, mix 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle over mini pies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
330
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
300mg
300%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
0%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.