Yield: 8 pies


Preparation time: 20 minutes
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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 3/4 cups fresh blueberries
4 tablespoons sugar
1 tablespoon cornstarch
1/3 cup all-purpose flour
1/4 cup shredded coconut
3 tablespoons butter or margarine, softened

Cooking time: 35 minutes
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Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim. In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.

In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.

Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
If desired, mix 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle over mini pies.

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