Blueberry Marshmallow Crumble Pie Cups

Gooey. Buttery. Dreamy.

Prepare for a dessert experience that is pure comfort and joy. These Blueberry Marshmallow Crumble Pie Cups are everything you crave: a perfectly flaky, buttery crust filled with a vibrant, sweet-tart blueberry filling, all topped with a gooey, toasted layer of marshmallows and a generous sprinkling of golden, crunchy crumble.

This recipe takes the best elements of a blueberry crumble and a marshmallow cream top pie and miniaturizes them into irresistible, individual-sized portions. The contrast of textures is divine: the crisp shell, the soft and melty marshmallows, the tender berries, and the crunchy topping.

These mini pies are perfect for gatherings, potlucks, or a special weeknight treat. They come together surprisingly easily, making them a delightful project for bakers of all levels.

Ingredients

To make these delectable Blueberry Marshmallow Crumble Pie Cups, you will need the following ingredients:

For the Crusts:

• 1 ½ cups (190g) all-purpose flour

• ½ cup (115g) unsalted butter, cold and cut into small cubes

• 2-3 tablespoons ice-cold water

• 1 tablespoon granulated sugar

• ½ teaspoon salt

For the Blueberry Filling:

• 2 cups (300g) fresh blueberries (frozen, unthawed, may be substituted)

• ¼ cup (50g) granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon