Blueberry Crumble Mini Pies Recipe

Name: Blueberry Crumble Mini Pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 8 oz mascarpone cheese; 1 tablespoons cane sugar; 2 tablespoons fresh lemon juice; 1 cup oats; 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

Ingredients

8 oz mascarpone cheese
1 tablespoons cane sugar
2 tablespoons fresh lemon juice
1 cup oats
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

	PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 8 servings

Instructions

In a small bowl, stir together the mascarpone cheese, sugar and lemon juice.
In another small bowl, mix together (with your fingers) the softened butter and oats.
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.
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.
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.
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.