Mini Blueberry Crumble Pies

There’s a special kind of comfort in desserts that combine buttery pastry, soft fruit and a golden, crunchy topping. These mini blueberry crumble pies bring exactly that to the table – a small bite of sweetness that works just as well on a summer afternoon as it does on a cozy winter morning.

They’re made with a tender, buttery crust, filled with gently cooked blueberries, and topped with a crisp almond crumble. Simple, rustic and incredibly delicious. No fancy techniques, just honest flavours, seasonal or frozen berries, and that homemade charm we all secretly crave. Serve them warm with a dusting of powdered sugar – or even better, with a little scoop of vanilla ice cream.

Ingredients

(makes approx. 8 mini pies, Ø 8 cm)

Pastry

• 75 g (5 tbsp) soft unsalted butter

• 50 g (¼ cup) sugar

• 1 small egg yolk

• 100 g (¾ cup) all-purpose flour

• 30 g (¼ cup) ground almonds

• ⅓ tsp baking powder

• Pinch of salt

Blueberry filling

• 125 g (¾ cup) fresh blueberries

• 1 tsp lemon juice

• 1 level tbsp sugar

• ½ tsp cornstarch

Crumble topping

• 60 g (½ cup) all-purpose flour

• 30 g (2½ tbsp) sugar

• 35 g (2½ tbsp) cold butter

• 20 g (2 tbsp) chopped almonds

To finish

• Powdered sugar

Method

1. Beat the butter and sugar until creamy, then mix in the egg yolk. Add the flour, ground almonds, baking powder and salt. Knead quickly into a smooth dough, wrap in cling film and chill for about 30 minutes.

2. In a small saucepan, heat the blueberries with lemon juice and sugar. Dissolve the cornstarch in 1 tsp cold water, stir it into the blueberries and bring briefly to a boil until it thickens slightly. Remove from heat and allow to cool.

3. For the crumble, rub flour, sugar and cold butter between your fingertips until crumbs form. Stir in the chopped almonds.

4. Roll out the dough and cut out circles (approx. 8 cm Ø). Place them into muffin tins – no need to shape the edges.

5. Spoon the blueberry filling onto the dough and sprinkle with crumble. Bake at 185 °C (365 °F) for 28–30 minutes, until the crumble turns golden.

6. Let them cool completely, carefully remove from the tin and dust with powdered sugar.

0.0/ 5 (0)

Buttery, fruity and perfectly crisp on top — a tiny pie that tastes like homemade warmth in every season.

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