mini pie recipe

Mini Raspberry Pies

all-purpose flour

sugar

salt

water

raspberries

almond extract

lemon juice

egg yolk, beaten (for glaze)

sugar (optional)

First, make the pie dough: combine all of...

First, make the pie dough: combine all of the pie crust ingredients in a small food processor, and pulse until combined. The butter should be the size of rice grains, and evenly dispersed.

Drizzle in 1/4 of ice water with the...

Drizzle in 1/4 of ice water with the machine running. The dough should quickly come together into balls. If not, add an extra tablespoon of water.

Remove the dough from the processor, gather into...

Remove the dough from the processor, gather into a bowl, wrap in plastic wrap, and press flat into a disk.

Chill the dough for at least 2 hours.

Next, remove the dough from the fridge about...

Next, remove the dough from the fridge about 15 minutes before you want to bake.

Preheat the oven to 350.

Butter 6 cups in a muffin pan VERY...

Roll out the dough until you can cut...

Roll out the dough until you can cut 6 circles about 5" in diameter. I used the top of a take-out container as a guide. You want the pie crust to come all the way up to the top of the cup in the pan.

Press the dough into each cup (see photos...

Press the dough into each cup (see photos for reference).

Gather up the pie dough scraps, and roll...

Gather up the pie dough scraps, and roll flat again. Use a pizza wheel to cut 7 tiny stripes of dough for each pie (that's 42 strips of dough about 4" long each). Flour them well, pile them on a plate, and place the plate in the fridge while you make the filling.

Combine the fresh raspberries, flour, sugar, almond extract,...

Combine the fresh raspberries, flour, sugar, almond extract, and lemon juice in a bowl. Stir very well. The raspberries will start to break down.

Divide the raspberry mixture between each cup.

Remove the lattice strips from the fridge, and...

Remove the lattice strips from the fridge, and lay 4 across each mini pie. Carefully (and quickly!), loosely weave in 3 other strips in the opposite direction. It's not a perfect lattice, but it'll be just fine!

Brush each pie with egg yolk, and sprinkle...

Brush each pie with egg yolk, and sprinkle with coarse sugar.

Bake the pies for about 20 minutes, until...

Bake the pies for about 20 minutes, until golden brown and the filling is bubbling.

Let the pies cool for 15 minutes, and...

Let the pies cool for 15 minutes, and then run a knife around the edges to loosen them.

Remove the pies from the pan to cool...

Remove the pies from the pan to cool completely on a rack (don't let them cool in the pan, as they might stick terribly).

Serve!

These bite-sized Mini Blueberries Pies are jam-packed with flavor! They’re easy to make, only 5 simple ingredients for the filling. These are baked in a muffin tin and topped with a simple oatmeal and brown sugar crumble topping. 

Mini Blueberry Pies

unsalted butter, cold

brown sugar

oats

cinnamon

blueberries

corn starch

lemon,

Prepare a 9-inch pie crust, be sure it’s cold and ready to roll out.

Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture, and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter. Set aside in the refrigerator.

For the streusel topping

Toss the frozen blueberries with cornstarch.

Zest the lemon and add to the blueberries along with the lemon juice, brown sugar, and cinnamon and stir to combine. Set aside in the refrigerator.  

For the filling

Roll out the dough on a lightly floured surface ¼” thick. Use a circle cookie cutter, at least 4-inches in diameter to cut individual circles rerolling the dough as needed. Once they’re cut, roll each one again with the rolling pin to further thin out, so they’re about 4.5-inches wide.

Generously coat the pan with shortening then use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides, folding the top edge back.

Spoon the pie filling into the crust, dividing evenly amongst all of them, about ¼ cup each. Then top the pie filling with the streusel topping. Break apart any larger pieces and press it down gently as needed.

Bake at 350°F for 25-28 minutes. The crust should be lightly brown, and the berries have released their juices. Allow them to cool in the pan for at least 15 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if stuck.

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Mini Raspberry Pies

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Top 2 mini pie recipe recipes from across the web

The most viewed mini pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Raspberry Pies

Mini Blueberry Pies

The most viewed mini pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine