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Blueberry Crumble Mini Pies

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by: Bev Cooks
Updated May 11, 2017
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Summer dessert gone wild – with blueberries, mascarpone cheese and crumble topping in mini pies.

More About This Recipe

  • Can we inhale six of these at once? Wait, did I just dare myself? CHALLENGE ACCEPTED. I love love love summer desserts. They can be kind of healthy sometimes, so you have the excuse of eating approximately 82.634% more of them. On any given day. All of the days. The thing that makes these spectacular is the lemon/mascarpone filling. Sure, sure they have fresh, plump summer blueberries in them. But the CHEESE. They have cheese in them. Italian cream cheese with a kiss of lemon. If you need to lie down and/or dance and/or send a few emails, fine by me. And then they're each topped with a little happy bundle of oats and butter. Baked, bubbly, beautiful. Summer rules my face.

Blueberry Crumble Mini Pies

  • Prep Time 15 min
  • Total 55 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 8 oz mascarpone cheese
  • 1 tablespoons cane sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup oats
  • 3 tablespoons butter, room temperature
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon powdered sugar, for garnish if desired
  • 8-10 fresh mint leaves, for garnish if desired
  • Whipped cream, for garnish if desired
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    In a small bowl, stir together the mascarpone cheese, sugar and lemon juice.
  • Step 
    2
    In another small bowl, mix together (with your fingers) the softened butter and oats.
  • Step 
    3
    Roll out each pie crust on a floured work surface. Using a 4-inch cookie cutter, cut out 8-10 circles. Nestle them into muffin tins, lightly pressing against the sides and crimping the edges.
  • Step 
    4
    Spoon a tablespoon or so of the mascarpone mixture into each pie cup, followed by a tablespoon of fresh berries, and a small dollop of the oat/butter mixture.
  • Step 
    5
    Place in a 425°F oven and bake for roughly 20 minutes, or until the pie crust is cooked through and oats on top are browned and bubbly.
  • Step 
    6
    Let cool about 10 minutes, then dust with a kiss of powdered sugar and garnish with fresh mint leaves and whipped cream, if desired. Serve immediately.

Nutrition

No nutrition information available for this recipe
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