Mini Buckle Berry Pies

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

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Prep Time 20 min
Total Time 55 min
Servings 8

Ingredients

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

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Directions

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

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;