Hi Bold Bakers!
This is the perfect recipe to make everyone happy. If you have a household that is divided between pies and crumbles, my Blueberry Crumb Pie recipe is perfect — plus, they’re served individually out of a muffin tin, so there’s no bickering over who may have gotten a bigger slice.
These mini pies not only have that delicious pie crust bottom, but also that irresistible cinnamon crumb topping on top. And the thing holding it all together? A juicy blueberry filling that is the epitome of summer desserts! The individual serving size is also perfect for your summer barbecue potluck, especially if you’re still practicing social distancing. Just grab (safely) and go!
While these Blueberry Crumb Pies bake in your oven, your entire home will be filled with a heavenly fragrance — seriously, it’s like a comforting hug for your soul.
What Are Individual Blueberry Crumb Pies?
Individual blueberry crumb pies are just like their bigger blueberry pie and blueberry crumble cousins, except miniature — the best of both worlds in one bite.
My recipe has you lining a muffin tin with homemade pie crust (store-bought would be fine too!), instead of a pie dish, filling it with blueberry pie filling, and topping it all off with a cinnamon crumb topping that you’ll want to just eat straight out of the bowl. But control yourself, that topping makes these Blueberry Crumb Pies.
What You Need To Make Individual Blueberry Crumb Pies
How To Make Individual Blueberry Crumb Pies
This recipe has three steps: making the pie filling, making the cinnamon crumb topping, and assembling the pies. That sounds like a lot, but the process goes super quickly — plus, you can make both the crumb topping and pie filling two days in advance!
Here’s how you’ll make them:
- Butter the cups of a 12-cup muffin tin and then line the muffin cups with the pie crusts. Place them in the refrigerator to firm. Meanwhile, move on to your filling and topping.
- For the blueberry pie filling, whisk sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Allow this to simmer, as you whisk constantly, for 2 to 3 minutes. It will begin to thicken.
- Remove the pan from the heat and then stir in your blueberries, vanilla extract, lemon zest, and a pinch of salt. Set aside until needed.
- Now for the cinnamon crumb topping: simply combine the sugars, flour, cinnamon, butter and salt in a mixing bowl until they all start to look like large crumbs. Set this mixture aside.
- Take the pie crust-lined muffin tin out of the refrigerator and divide the pie filling evenly into the cups. Remember, fruit cooks down, so don’t be afraid to pile it high!
- Top the pie filling, generously, with the cinnamon crumb topping.
- Bake in a preheated 350°F (180°C) oven for 40-45 minutes. You will see the filling bubble and the topping should look golden.
- Let cool for 10 minutes, then carefully use a knife to lift the pies out of the tin to cool completely.
- Serve warm, with a nice scoop of vanilla ice cream.
Gemma’s Pro Chef Tips for Making Individual Blueberry Crumb Pies
- The blueberry pie filling will not only cook down, but it will continue to settle and sink as it cools, so make sure you fill those cups! Also be sure to give them a nice round mound, so the pies don’t concave.
- Don’t let them cool too long in the tins! The pie filling may have bubbled out, making it harder to remove.
- If you don’t want to make mini pies, go ahead and use this recipe to make a whole pie. Use only one pie crust, prebaked, and then continue on to make the filling and topping.
- Use my homemade pie crust. If you’re out of brown sugar, make your own!
- Prepare in advance: both the crumb topping and the pie filling can be made 2 days ahead of time.
How To Store Individual Blueberry Crumb Pies
Any leftover blueberry crumb pies can be kept at room temperature for up to 3 days. Just as a suggestion, these wouldn’t make a bad substitute for a breakfast muffin, so they may not last that long!
Make More Pies, Crumbles, & Cobblers
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 mins
Cook Time 35 mins
Servings: 12 pies
- 2 times recipe pie crust (you can also use sotre bought)
Blueberry Pie Filling
- 3/4 cup (6oz/170g) sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 3/4 cup (6oz/170ml) water
- 3 cups (15oz/426g) blueberries (fresh or forzen)
- 1 teaspoon vanilla extract
- Zest of one lemon
- Pinch of salt
Cinnamon Crumb Topping
- ¼ cup (1 ½ oz/43g) brown sugar
- ½ cup (4oz/115g) sugar
- 1 cup (5oz/142g) all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ cup (4oz/115g) cold butter, diced
- ¼ teaspoon salt
Blueberry Pie Filling
Whisk sugar, cornstarch, lemon juice and water in a saucepan over medium heat. Allow mixture to simmer for 2 to 3 minutes to thicken, whisking constantly.
Remove pan from heat and stir in blueberries, vanilla extract, lemon zest and a pinch of salt. Set aside until needed. Note: You can make the filling in up to 2 days in advance.
Cinnamon Crumb Topping
In a bowl combine brown sugar, sugar, flour, cinnamon and salt, and then cut in butter until mixture resembles large crumbs. Set aside.
Assemble the Blueberry Pies:
Divide the filling evenly into the crust-lined muffin tins. Don’t be afraid to fill those puppies up because the fruit cooks down.
Generously top with the cinnamon crumb topping. Again be heavy handed here.
Bake for 40-45 minutes, until filling bubbles and the topping has browned.
Let cool for 10 minutes, and then carefully loosen the pies with a knife and lift out of the tin to cool completely.
Serve warm with vanilla ice cream. Store any leftovers at room temperature for up to 3 days.