Muffin Tin Blueberry Pie
Ingredients
- store-bought pie dough
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 cup cold butter
- 1 cup brown sugar
- 6 cups blueberries
- 3 tbs. cornstarch
- 1 tbs. water
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
Instructions
- Heat oven to 425°F.
- Use a floured rolling pin to roll dough thinly out.
- Use a knife to cut 4-inch circles.
- Thoroughly spray a silicon cupcake pan and place circles tightly around the edges and inside.
- Mix 1 cup brown sugar, oats, flour and cinnamon in a bowl.
- Use a pastry cutter or two forks to mash the cold butter into the oats mixture until the mixture resembles coarse crumbs.
- Set aside.
- Add the remaining brown sugar, granulated sugar and blueberries to sauce pan on medium heat.
- Cook until blueberries are soft and juicy.
- Turn heat to low.
- Combine cornstarch and water, and add the mixture to blueberries.
- Stir slowly until the filling thickens.
- Put filling into pie shells and place them in the refrigerator until they are no longer hot.
- When they have cooled to room temperature, spread the crumb topping evenly on each pie.
- Bake about 40 minutes or until the pie crust is golden and juice begins to bubble.
- Cool on cooling rack for at least two hours.
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