Blueberry Cherry Mini Crumb Pies

• Prepare a standard 12-cup muffin tin by greasing it with butter or cooking spray.

Crust

• In a large mixing bowl, whisk together flour, sugar and salt.
• With a pastry knife, cut butter into flour mixture.
• Combine until it resembles coarse meal.
• In a small bowl, whisk together ice water and egg yolk.
• Add water mixture to dough and mix with a wooden spoon until it comes together in a ball.
• Divide dough in half and form into separate balls.
• Wrap each in plastic wrap and gently pat down to form a rectangle or square. (It doesn’t have to be perfect, it just makes it that much easier to roll out.)
• Refrigerate dough for at least 20 minutes.

Filling

• In a medium bowl, combine sugar, cornstarch, and lemon zest.
• Add the blueberries, cherries and lemon zest and toss gently to completely coat. Set aside.

Crumb Topping

• In a small bowl, combine brown sugar, oats, cinnamon, flour and salt.
• Using a fork, cut in butter until it resembles coarse meal; set aside.

Assembly

• Preheat oven to 425 degrees F.
• Remove one package of dough from the refrigerator.
• On a lightly floured surface, roll the dough to about 1/4-inch thick.
• Using a 4-inch round cookie or biscuit cutter, cut circles in the dough.
• Place into a prepared muffin cup, gently molding it to the bottom and sides of the tin.
• Gather the scraps of dough, re-roll and re-cut.
• Repeat with the second batch of dough.
• Place about 1 1/2 - 2 tablespoons of fruit filling into each dough cup.
• Sprinkle the crumb topping evenly over each of the filled muffin cups.
• Bake for 18-20 minutes, when edges are a golden brown.