The Pioneer Woman Tasty Kitchen
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Blueberry & Strawberry Cupcake Pies

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Level: Easy

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Description

Individual blueberry and strawberry pies made in a cupcake pan.

Ingredients

  • Pie Crust
  • 2-½ cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 sticks Unsalted Butter, Chilled
  • * * * * * *
  • Crumb Topping
  • 1-½ cup Flour
  • ¾ cups Light Brown Sugar
  • ⅓ cups Granulated Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 1-½ stick Unsalted Butter, Chilled
  • * * * * * *
  • Blueberry Filling
  • 4 cups Blueberries
  • ½ cups Granulated Sugar
  • ½ cups Honey
  • 3 Tablespoons Flour
  • ½ teaspoons Grated Lemon Peel
  • 1 Tablespoon Lemon Juice
  • 1 pinch Salt
  • * * * * * *
  • Strawberry Filling
  • 4 cups Strawberry
  • 1 cup Granulated Sugar
  • 3 Tablespoons Flour
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ½ teaspoons Grated Lemon Peel
  • 1 pinch Salt

Preparation

Here’s what you’ll need: a pastry rolling pin, pastry blender, and cupcake pan with 12 cups.

Preheat oven temperature: 350F
Bake time: 25 minutes

This recipe makes 12 cupcake pies of each fruit topping. (Tip: If you plan on making both blueberry and strawberry cupcake pies, you will want to use 2 cupcake pans with 12 cups each, or prepare each separately with one pan).

Pie crust:

Begin by mixing the all-purpose flour, salt, and sugar in a medium bowl. Cut the 2 sticks of chilled unsalted butter into pieces. I use a pastry blender to work the dough until it comes together, resembling small crumbs similar to a granola.

Add ice water one tablespoon at a time and work the dough with your hands, making all the ingredients come together in a smooth texture. Wrap the dough in plastic and put it in the refrigerator for at least 2 hours.

Crumb topping:

Take all the dry crumb topping ingredients and mix together in a medium bowl, starting with the flour, light brown sugar, granulated sugar, salt and cinnamon. Cut the chilled unsalted butter into pieces. With your hands, work the butter in until large clumps form and the mixture resembles crumbs. Place in a plastic bag and chill for at least 2 hours.

Blueberry Filling:

Combine all the blueberry filling ingredients in a bowl. Cover and let stand in the refrigerator while preparing the dough.

Strawberry Filling:

Combine all the strawberry filling ingredients in a bowl. Cover and let stand in the refrigerator and allow the berry mixtures to absorb all the flavors we’ve added.

Let’s begin to roll out the dough. On a floured surface, roll out the pie dough into 10-inch rounds. Wrap the dough around the rolling pin, then carefully unroll the dough over a cupcake cup. Fit it gently into the bottom and side of the cupcake cup. Use kitchen shears to trim the dough, leaving a ¼-inch overhang; crimp with fingers to form a pie shell rim. Repeat with remaining cupcake cups for both pans.

Pour the blueberry and strawberry fillings into cupcake pie cups; sprinkle each cupcake pie with 2 tablespoons of crumb topping or to your liking. Place pans on a spill mat or foil-lined baking sheet on the lower third of the oven.

Bake until fruit begins to bubble and the crust browns, about 25 minutes. If the topping begins to brown too quickly, gently cover the pans with foil but do not seal.

Let cool for several hours and hope that these turn out to be lip-smacking and berry-luscious!

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