Easy Mini Blueberry (Or Cherry) Pies

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READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup flour
  • 12
    cup brown sugar, packed
  • 1 12
    teaspoons cinnamon
  • 12
    cup cold butter (cut into small pieces, no subs!)
  • 34
    cup chopped walnuts
  • 1
    (17 ounce) can large refrigerated biscuits (use pillsbury Grands flakey biscuits for this)
  • 1
    (21 ounce) blueberry pie filling
  • 2
    cups whipping cream
  • 3
    tablespoons sugar
  • 12
    teaspoon cinnamon (or to taste)
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
  • In a medium bowl combine flour, brown sugar and cinnamon.
  • Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
  • Separate the dough into 8 biscuits.
  • Split each biscuit in half to make 16 rounds.
  • Using floured fingers flatten each to form a 4-inch round.
  • Press each round into muffin cup.
  • Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
  • Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
  • Bake for 15-22 minutes or until golden brown.
  • Cool 5 minutes, then remove from muffin tins.
  • Place on a wire rack to cool.
  • In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
  • Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.
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