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Muffin Tin Blueberry Pie

The Classic Catering People
Muffin Tin Blueberry Pie
Muffin Tin Blueberry Pie (Photo courtesy The Classic Catering People)
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Muffin Tin Blueberry Pie

Muffin Tin Blueberry Pie

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Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert

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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