Mini Buckle Berry Pies

Name: Mini Buckle Berry Pies
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 414 milliliters fresh blueberries; 3 Tbsps butter or margarine, softened; 59 milliliters shredded coconut; 1 Tbsp cornstarch; 79 milliliters Gold all-purpose flour; 1 box refrigerated pie crusts, softened as directed on box; 4 Tbsps sugar

Need a vegetarian dessert? Mini Buckle Berry Pies could be an amazing recipe to try. This recipe serves 8. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 112 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have blueberries, pie crusts, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 425F. 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.

Ingredients you will need

Pie Crust

Equipment you will use

Muffin Liners

Oven

In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.

Ingredients you will need

Blueberries

Corn Starch

Berries

Sugar

Equipment you will use

Muffin Liners

Bowl

In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.

Ingredients you will need

Blueberries

Coconut