Cut butter into dry ingredients using your hands or a pastry blender.
Add in enough cold water for dough to come together.
Wrap in plastic wrap and refrigerate for 30 minutes.
Divide dough in half and roll out each piece to be 1 inch bigger around than pie tin.
Press dough into 5 inch pie pan, flute edges and poke bottom of crust with a fork.
Refrigerate or freeze for 20-30 minutes, this will help prevent shrinkage.
Parbake crust for 5 minutes at 375 degrees F (this will help prevent crust from getting soggy.
Blueberry Filling
In a bowl, combine brown sugar, flour, cornstarch, lemon zest, lemon juice.
Add in blueberries and stir to coat blueberries.
Place half of mixture into each pie crust that has been parbaked.
Streusel Topping.
Mix together brown sugar, rolled oats, flour, cinnamon
Cut in butter using fingers until crumbly.
Place half of the mixture over the top of each pie.
Bake at 375 Degrees F for 20 minutes. If crumble topping browns too quickly, cover with a piece of foil.
Enjoy!
Video
Notes
If you don't have a 5 inch pie plate, you can use some ramekins or any small baking dish you have. You can make one small pie instead of two mini pies if using a baking dish.