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Mini Marionberry Crumble Pies Recipe:

Ingredients:

Marionberry Filling:
6 cups frozen marionberries
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup granulated sugar
4 tablespoons cornstarch

Crumble/crust:
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
10 tablespoons cold butter, cubed
1 pie crust (store-bought or homemade)

Instructions:
1. Heat your oven to 400°F. Lightly grease a standard muffin tin or line with parchment liners.

2. Roll out your pie crust and cut into 4 pieces. Roll each piece into a circle and press into a 5-6-inch pie dish. Pinch the edges or use a fork to press around the perimeter. Set aside.

3. Add the frozen marionberries to a large saucepan over medium heat. Stir in the lemon zest, lemon juice, salt and granulated sugar. Cook for 5–7 minutes, stirring occasionally, until the berries release their juices and the mixture begins to simmer.

4. Ladle out a small portion of the hot berry juice into a bowl. Whisk the cornstarch into the juice until completely smooth, then pour the slurry back into the saucepan. Continue cooking for 2–3 more minutes, stirring constantly, until the filling thickens and becomes glossy.

5. Remove from heat and let the mixture cool slightly before assembling the pies. Divide the marionberry filling evenly among the pie crusts.

6. In a separate bowl, combine the flour, brown sugar, cinnamon and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until you have a coarse, sandy crumble.

7. Sprinkle the crumble generously over each mini pie. Place the mini pies on a sheet pan, just in case you have a little spill over.

8. Bake for 30-40 minutes, until the crust is golden, the crumble is lightly browned and the berry filling is bubbling.

9. Let the pies cool in the pan for at least 15 minutes before removing. Serve warm with vanilla ice cream or whipped cream!