Mini Blueberry Pies

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What is it about miniature foods that just makes them taste so much better? Kids will love getting hands-on with this mini pie recipe from High Five magazine.

We had to do an extra step since there aren’t any mini vegan graham cracker pie crusts on the market (that I know of). You could purchase the graham cracker crust from Wholly Wholesome and make one big blueberry pie, but that defeats the whole point, now doesn’t it?

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To make our crusts, we combined the following in a large bowl:

1 and 1/2 cup graham cracker crumbs (such as Kinnikinnick S’moreables)

1/3 cup sugar

6 tablespoons melted Earth Balance butter

1/2 teaspoon cinnamon

Press the mixture into muffin cups and bake at 375 degrees for 5 minutes, until set. Set aside.

To prepare the filling, we turned back to our High Five. First, we measured together the following:

1 teaspoon flour

1 tablespoon brown sugar

1 tablespoon fresh-squeezed orange juice

1 cup fresh blueberries

Squeezing the orange juice was especially fun!

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Spoon the blueberry filling over the crusts.

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To prepare the topping, combine the following:

2 tablespoons old-fashioned oats

2 tablespoons flour

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 tablespoon melted Earth Balance butter

Sprinkle the topping evenly over the blueberry filling. Bake at 350 degrees F for 20 minutes. Let cool for about 10 minutes before serving.

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Scoop out your mini pies and transfer to plates to serve. Or – why not! – just dig in with a big spoon and have a snack right out of the pan!

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