My niece Elizabeth was coming to visit us from Florida as a high school graduation gift and I really wanted to make something sweetly scrumptious for her that we could indulge in anytime of the day during her stay. Our local market had a beautiful array of blueberries & strawberries, even though it’s the end of the berry season, they we’re surprisingly tasty. I bought several crates of each and began thinking of all the ways I could prepare these beauties. Of course pie was on my mind, beautiful luscious pie and I would make one for each of us… Cupcake pies – Yum!

Here’s what you’ll need…
Pastry Rolling Pin, Pastry Blender, and Cupcake pan with 12 cups, Pre-heat & Oven Temp: 350, Bake time: 25 minutes. This recipe makes 12 cupcake pies of each fruit topping. (Tip: If you plan on making both Blueberry & Strawberry Cupcake Pies you will want to use 2 Cupcake pans with 12 cups each or prepare each separately with one pan).

Pie Crust:
2 ½ cups flour
1 teaspoon of salt
1 teaspoon of sugar
2 sticks of unsalted butter
2 tablespoons cold water

Begin by mixing the all purpose flour and one teaspoon spoon of salt sugar in a medium bowl. Cut 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. You will need to add ice water one tablespoon at a time (use only up to 4 tablespoons) and work with your hands kneading the dough making all the ingredients come together in a smooth texture. Wrap your dough in plastic and put in the refrigerator for at least 2 hours.

Crumb Topping:
1 ½ cups flour
¾ cup light brown sugar
1/3 cup granulated sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 ½ sticks of unsalted butter

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

Blueberry Filling:
4 cups of fresh blueberries
½ cup granulated sugar
½ cup honey
3 tablespoons flour
1 tablespoon lemon juice
½ teaspoon grated lemon peel
Pinch of salt to taste

Combine all the ingredients in a bowl, cover and let stand in the refrigerator while rolling out the dough.

Strawberry Filling:
4 Cups strawberries
1 cups granulated sugar
3 tablespoons flour
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon all spice
¼ teaspoon grated lemon peel
Pinch of salt to taste

Combine all the 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 rolling pin; and carefully unroll over cupcake cup. Fit gently into the bottom and cupcake cup side of pan. Use kitchen shears to trim dough to fit ¼ inch overhang and crimp with fingers to form pie shell rim. Repeat with remaining cupcake cups for both pans.

Pour your 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 spill matt or foil lined baking sheet at the lower third of oven. Remember to reduce oven heat to 350 degrees. Bake until fruit begins to bubble and the crust browns, about 25 minutes. If the topping begins to brown too quickly, you will want to gentle cover with foil but not seal. Let cool for several hours. I hope you take pleasure in these sweet little cupcakes pies and remember you can pretty much make these with any kind of pie filling your fond of.

These came out amazingly delicious and we’re a huge hit with my niece Elizabeth and husband Jeff. We ate these for breakfast, lunch, dinner and for the occasional midnight snack. I made so many of these petite sweets I had to share with the neighbors; the outcome was being adorned with hugs and kisses, a sure sign of lip-smacking berry-lusciousness!