This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CerealAnytime #CollectiveBias
My husband loves cereal. He would eat it at every meal if I let him. When Post invited me to come up with a creative recipe to use Great Grains Blueberry Morning from Walmart, I was up for the challenge. Of course, I thought of the obvious ideas right away. Cereal bars and fruit and yogurt parfaits seemed like easy ways to incorporate the delicious cereal, but I wanted to challenge myself. Can you make cereal pie crust? Can it be done? Yes it can!
After searching for quite awhile, I learned that cereal can be processed into a fine powder and the used in place of flour or graham cracker crumbs to make a cereal pie crust. There are already real blueberries in the cereal, so making mini blueberry pies is the perfect way to augment the blueberry flavor.
Great Grains Blueberry Morning is the perfect base for a pie crust because it has the right amount of natural sweetness and the whole-grain clusters add some crunch to the crust. I also love that you can use cereal for more than just breakfast. How cool is it that you can turn cereal into a cereal pie crust?
Looking for more blueberry recipes? Check out my blueberry pie bars and my blueberry muffins. If you want to create your own version of my cereal pie crust blueberry pies, you can find all of the ingredients at Walmart. I hope you enjoy it!
Now you have every excuse to eat pie for breakfast! Plus, the petite portions are cute and a sweet little treat. Also, these pies turned out almost like muffins because I added so much streusel topping. I love that when you bite into the pies you can see all the dark purple berries in the center. If you prefer making a full-size pie, this cereal pie crust recipe could easily work using a full-size pie pan.
Mini Blueberry Pies with Cereal Pie Crust
6 cups of Great Grains Blueberry Morning Cereal
16 oz frozen blueberries, thawed
1/3 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1 tablespoon lemon juice
2/3 cup butter, melted
1/4 cup butter, softened
1 teaspoon cinnamon
To prepare the filling, toss the blueberries with sugar, 2 tablespoons flour, cornstarch, salt, and lemon juice. Let sit for 15 minutes in a colander in the sink to drain.
Preheat the oven to 375 degrees F.
To make the crust, add the cereal to a food processor and blend until it is fine. Measure the cereal to ensure you have about 3 1/2 to 4 cups of cereal once it is processed. Blend more cereal, if needed. Add the melted butter, 1/4 cup flour, 1/2 teaspoon cinnamon, and 3 cups of cereal crumbs (the remaining 1/2 cup will be used for the streusel).
Work the dough into the corners of the muffin tin and up the sides. I used the back of a spoon to create the most even surface. Place the tin in the refrigerator until the crust is firm. (Note: crumb crusts don’t need to be baked before filling, but if used unbaked, they must be first chilled thoroughly or the filling will disintegrate the crust.)
Fill each pie crust with berry filling until it’s slightly above the level of the tin. The filling won’t expand so you can really fill them full.
To make the streusel topping, mix 1/4 cup softened butter, 1/2 cup cereal, 1/2 cup sugar, 1/4 flour and 1/2 teaspoon cinnamon. Next, generously top the mini pies with streusel topping.
Bake the pies at 375 F for 15-20 minutes total until the streusel is golden brown. Also, I broiled my topping at the end to ensure the crust wouldn’t overbake and the streusel would get brown.
Let pies cool completely in the tins before removing. I might even suggest you stick them in the refrigerator so they can firm up. To remove, carefully slide a butter knife around the edges of each pie and lift each pie out. After I used a knife around the edges, they came out easily when I tipped the pan upside down. If you prefer your pie warm, you can reheat in the microwave. Enjoy!