Mini Buckle Berry Pies

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

Minutes

Total Time

55

Minutes

Makes

8

mini

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.
Makes 8 mini pies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If desired, mix 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle over mini pies.

Nutrition Information:

1 Serving (1 Mini Pie)
  • Calories 330
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 300mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 11g),
  • Protein 2g;
Percent Daily Value*:
    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.