August 10, 2022

Bake It Up a Notch is a column via Resident Baking BFF Erin Jeanne McDowell. Every month, she’ll lend a hand take our baking sport to the following degree, instructing us all of the need-to-know pointers and strategies and mentioning all of the errors to steer clear of alongside the best way. — Food52

Watch this recipe

Mini Blueberry Crumb Pies


Filling and Completing

  • 2 cups contemporary or thawed, tired frozen blueberries
  • 2/3 cup granulated sugar, divided
  • 3/4 teaspoon tremendous sea salt, divided
  • 3 tablespoons cornstarch
  • 1 pinch freshly grated nutmeg
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1/4 cup out of date oats
  • 1/4 cup all-purpose flour
  • 1/4 cup gentle or darkish brown sugar
  • 1/4 teaspoon flooring cinnamon
  • 4 tablespoons chilly unsalted butter, minimize into ¼-inch cubes

Press-In Cookie Crust

  • 8 tablespoons unsalted butter, room temperature
  • 1/4 cup gentle or darkish brown sugar
  • 1 massive egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon tremendous sea salt



  1. Make the filling: In a medium pot, toss the blueberries, 1/3 cup granulated sugar, and 1/4 salt to mix. Warmth over medium warmth, stirring continuously, till the berries begin to spoil down and change into juicy, 3 to five mins.
  2. In a small bowl, whisk the rest 1/3 cup granulated sugar with the cornstarch. Sprinkle this combination over the blueberries and stir to mix. Upload the nutmeg and proceed to cook dinner till thick bubbles spoil the skin and the mix thickens, 1 to two mins. 
  3. Stir within the vanilla and 1 tablespoon butter and blend to mix. Take away the mix from the warmth and let cool totally to room temperature (you’ll do that briefly via pouring it into a skinny layer in a casserole dish or baking sheet). 
  4. Make the crumb topping: In a medium bowl, stir the oats, flour, brown sugar, 1/2 teaspoon salt, and cinnamon to mix. Upload the butter and blend till the mix bureaucracy wet clumps. 
  5. Make the crust: Within the bowl of an electrical mixer fitted with the paddle attachment, cream the butter and brown sugar on medium pace till gentle and fluffy, 3 to 4 mins. Upload the egg yolk and vanilla and blend to mix. Scrape the bowl neatly.
  6. Upload the flour and salt and blend to mix. Scrape the bowl neatly, then upload 1 tablespoon water and blend till a easy cookie dough bureaucracy.
  7. Divide the dough into 12 even items. Warmth the oven to 350°F/175°C with the oven rack within the middle. Frivolously grease a 12-cavity same old muffin pan.
  8. Use your palms to press each and every piece of dough into one hollow space of the muffin pan, aiming to stay it even at the base and aspects.
  9. Divide the blueberry filling between the ready crusts, filling each and every about 1/2 inch under the highest fringe of the crust. Divide the streusel calmly some of the pies. 
  10. Switch the pan to the oven and bake till the crust and streusel are deeply golden, and the blueberry aggregate is effervescent, 40 to 45 mins. 
  11. Use a small offset spatula to run across the out of doors fringe of each and every pie to lend a hand loosen it from the sides. Let the pies cool for 15 to twenty mins, then take away them from the pan whilst they’re nonetheless heat (if you happen to allow them to cool totally, they’ll be much more likely to keep on with the pan — however watch out, they’ll be softer/vulnerable to crumbling whilst they’re nonetheless heat). 
  12. Let the pies cool totally sooner than serving.
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