Blueberry Crisp
This lemon blueberry crumble is perfect for summer! Make these individual pies in mason jar lids. These are so cute and are great for parties!
Servings 12 servings
Calories 285kcal
Ingredients
For the Mini Pies
- 2 packages pie dough refrigerated
- 1 ½ pints fresh blueberries
- ¼ cup granulated sugar
- Lemon zest from 1 lemon
- lemon juice from 1/2 a lemon
- 1 T cornstarch
For the Crumble
- ½ cup all-purpose flour
- 3 T granulated sugar
- 1 pinch salt
- ¼ cup butter melted
- 1 teaspoon lemon juice
- Lemon zest from 1/2 a lemon
Instructions
- Preheat the oven to 450F. Rinse the blueberries in a collander.
- In a small bowl, toss together the blueberries, lemon zest, juice, cornstarch, and sugar. Set aside and prepare the pie dough.
- Turn each mason jar lid upside down on a baking sheet. Place the middle insert right side up so the metal side is facing up.
- Roll out the pie dough and use a 4-inch round scalloped cookie cutter to cut circles. Place each circle inside the mason jar lid.
- Mix the crumble ingredients together until well combined.
- Fill each lid and crust with the blueberry mixture. You'll want to divide evenly between the 12 lids.
- Top with the crumble, sprinkling evenly over each pie.
- Bake the blueberry crisps for 10 - 12 minutes.
- Let cool and remove the pies from the lids.
Video
Nutrition
Serving: 1pie | Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 92mg | Fiber: 3g | Sugar: 13g | Vitamin A: 151IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg