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easy crumble mince pies

Easy Crumble Mince Pies

Aimee Field
Super quick but utterly delicious, these Easy Crumble Mince Pies are perfect with a cup of tea or mulled wine!
Prep Time 30 mins
Cook Time 17 mins
Chilling Time 30 mins
Total Time 1 hr 17 mins
Course Snack
Cuisine British
Servings 12 Pies



  • 110 g plain flour
  • 1 tsp caster sugar
  • 1 pinch of salt
  • 60 g unsalted butter cold & cubed
  • 1 tbsp & 1tsp ice-cold water


  • 220 g fruit mincemeat


  • 30 g unsalted butter cold
  • 20 g soft light brown sugar
  • 35 g plain flour

Decoration (optional)

  • sprinkling of icing sugar


  • For the pastry: Mix together the flour, salt and caster sugar in a bowl. Then using your hands, rub in the cold butter until it resembles breadcrumbs. Slowly pour in the water and mix until it forms a rough dough. Tip out onto a lightly floured worksurface and knead briefly until a dough forms. Flatten into a disc, wrap in clingfilm and leave to chill in the fridge for 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas Mark 6.
  • For the crumble: Add the butter, sugar and flour into a bowl and rub together with your hands. You want to leave some lumps of butter intact, so you have a mixture of larger and ‘breadcrumb’ style crumbs. Then set aside.
  • Roll the chilled dough out, on a lightly floured work surface, until a few millimetres thick. Then using a 6cm cookie cutter, cut out 12 rounds and place into the indentations of a shallow bun tin. Then divide the mincemeat between each pastry round, spooning into the middle. Finally, top each pie with the crumble mixture.
  • Bake in the oven for 15-17minutes until golden brown and bubbling. Leave in the tin for 1-2 minutes, before removing and placing on a cooling rack. Eat still warm, with a sprinkling of icing sugar on top if desired!


Keeps in an air-tight container for 4-5 days. 
Keyword crumble, fruit pie, mince pies, mincemeat, shortcrust pastry, sweet pastry