![]() Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. ![]() Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. How To Store Individual Blueberry Crumb PiesĪny leftover blueberry crumb pies can be kept at room temperature for up to 3 days.Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Prepare in advance: both the crumb topping and the pie filling can be made 2 days ahead of time.If you’re out of brown sugar, make your own! Use only one pie crust, prebaked, and then continue on to make the filling and topping. If you don’t want to make mini pies, go ahead and use this recipe to make a whole pie.Don’t let them cool too long in the tins! The pie filling may have bubbled out, making it harder to remove.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.Gemma’s Pro Chef Tips for Making Individual Blueberry Crumb Pies Serve warm, with a nice scoop of vanilla ice cream.Let cool for 10 minutes, then carefully use a knife to lift the pies out of the tin to cool completely.You will see the filling bubble and the topping should look golden. Bake in a preheated 350☏ (180☌) oven for 40-45 minutes.Top the pie filling, generously, with the cinnamon crumb topping.Remember, fruit cooks down, so don’t be afraid to pile it high! Take the pie crust-lined muffin tin out of the refrigerator and divide the pie filling evenly into the cups.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.Remove the pan from the heat and then stir in your blueberries, vanilla extract, lemon zest, and a pinch of salt.Allow this to simmer, as you whisk constantly, for 2 to 3 minutes. For the blueberry pie filling, whisk sugar, cornstarch, lemon juice, and water in a saucepan over medium heat.Meanwhile, move on to your filling and topping. Butter the cups of a 12-cup muffin tin and then line the muffin cups with the pie crusts.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! This recipe has three steps: making the pie filling, making the cinnamon crumb topping, and assembling the pies. ![]() ![]() How To Make Individual Blueberry Crumb Pies What You Need To Make Individual Blueberry Crumb Pies But control yourself, that topping makes these Blueberry Crumb Pies. 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. 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. What Are Individual Blueberry Crumb Pies? ![]() 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. 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. These mini pies not only have that delicious pie crust bottom, but also that irresistible cinnamon crumb topping on top. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |