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5 from 2 votes

Blueberry Tarts with Coconut Streusel

2-bite Mini Blueberry Pies, using fresh or frozen blueberries, with a crunchy coconut streusel topping.  Perfect blueberry treats for picnic and tailgating.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Cuisine: American
Servings: 24 Tarts
Calories: 212kcal
Author: Beth Mueller



  • 2 refrigerated pie crusts homemade can be used
  • 10 ounces frozen Blueberries or 2 cups fresh blueberries
  • 5 tablespoons White Sugar divided
  • 1 tablespoon Cornstarch
  • ½ cup Flour
  • ½ cup Shredded or Flaked Coconut
  • 4 tablespoons butter melted


  • Preheat oven to 350 degrees F.
  • Soften pie crust, following package directions.
  • Spray muffin tin with baking spray and set aside.
  • Unroll pie crusts on lightly floured surface.
  • Use a 3 1/2 to 4 inch round glass or cookie cutter and cut as many rounds out as possible. I usually get 12 to 14 depending on glass size used.
  • Place pie crust rounds into cups of muffin tin and gently form mini pie crusts.
  • In a bowl, mix blueberries, 2 tablespoons of white sugar, and cornstarch.
  • Evenly place blueberry mixture into mini crusts. There will be sugar and cornstarch in the bottom of the bowl. Evenly sprinkle this over the mini pie filling.
  • Combine remaining 3 tablespoons of white sugar, flour, and coconut in a separate bowl. Toss to combine.
  • Add melted butter to flour and coconut. Mix until large crumbs form.
  • Sprinkle evenly over pie filling.
  • Place in 350 degree F oven for 25 to 30 minutes or until crumb topping is brown and filling is bubbling.
  • Remove from oven. Cool for at least 5 minutes.
  • Loosen pies from muffin tin.
  • Remove from muffin tin and cool completely, or serve warm with ice cream.


Adapted from Pillsbury
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Serving: 2Tarts | Calories: 212kcal | Carbohydrates: 27.3g | Protein: 2.1g | Fat: 11.3g | Saturated Fat: 4.7g | Cholesterol: 10mg | Sodium: 135mg | Fiber: 1g | Sugar: 8.8g