Blueberry Crumble Mini Pies
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Summer dessert gone wild – with blueberries, mascarpone cheese and crumble topping in mini pies. MORE+LESS-
Make with
Pillsbury Pie Crust
2
tablespoons fresh lemon juice
3
tablespoons butter, room temperature
1
box (14.1 oz) Pillsbury™ Refrigerated Pie Crust
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
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1
In a small bowl, stir together the mascarpone cheese, sugar and lemon juice.
2
In another small bowl, mix together (with your fingers) the softened butter and oats.
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.
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.
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.
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.
No nutrition information available for this recipe
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.