Mini pies are the perfect indulgence for dessert lovers, offering a delightful burst of flavor in a compact size. These berry crumble pies combine the sweetness of seasonal fruits with a delicious crumb topping, making them an ideal choice for summer gatherings or any occasion that calls for a comforting fruit dessert. With an easy pie crust recipe and a homemade fruit filling, these individual fruit pies are not only scrumptious but also simple to prepare.
Ingredients
Scale:
1 ½ cups all-purpose flour, sifted
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
1/4 teaspoon salt
4-5 tablespoons ice water
2 cups mixed berries (such as blueberries, raspberries, and chopped strawberries)
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup rolled oats
½ cup brown sugar, packed
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a medium bowl, combine the mixed berries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to combine and set aside for about 10 minutes.
In a separate bowl, mix the oats, brown sugar, flour, and ground cinnamon. Pour in the melted butter and mix until the topping resembles coarse crumbs.
Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface to about 1/8-inch thickness. Cut it into circles to fit your mini pie pans.
Press the dough circles into the pans and fill each crust with the berry mixture. Sprinkle the crumble topping generously over the fruit.
Bake the mini pies for 25-30 minutes or until the tops are golden brown and the filling is bubbly. Check them at the 20-minute mark.
Once baked, remove from the oven and allow the pies to cool in the pans for 10 minutes before transferring them to a wire rack.
