After looking over my pinterest boards I found a picture of adorable mini pies, and decided to go for it! I think these would be perfect for a gals get together, just add tea, or your favorite cocktail, some girlfriends and that sounds like a great afternoon to me! This mini raspberry pie recipe made about 8 mini pies, but I had filling leftover, so just double the crust recipe, make a little extra filling, and you’d be set for a larger group!
Simple Pie Crust
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Ingredients
- 1¼ cups all-purpose flour
- ½ cup cold shortening or butter, cut into pieces
- ¼ tsp. table salt
- 4-5 Tbsp. ice water
Instructions
- Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in the bowl, stir with a fork until dry ingredients are moistened.
- Shape into a ball; cover and chill 30 minutes.
Raspberry Pie
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To be used in the mini pies, or in a whole Raspberry pie!
Ingredients
- 12 oz Raspberries (2 small containers)
- ½ cup sugar
- 1½ Tbsp. cornstarch
- ¼ tsp vanilla
- ⅛ tsp. table salt
Instructions
- Preheat the oven to 375
- Wash, drain, and pat dry the raspberries
- Mix all ingredients together gently, don't mash the raspberries
- Roll 1 recipe of Simple Pie Crust
- For Mini Pies:
- Cut out 8 circles for your pie bases. I used a mason jar lid.
- Then roll out your dough again and cut out strips for your pie tops.
- Place your circles on parchment paper on a cookie sheet
- Spoon a bit of your Raspberry filling onto the center of each circle
- Make an x with two strips of dough and tuck them on the sides
- Add two smaller additional strips on opposite sides
- Bake 10 to 13 minutes or until crust is golden brown
- Remove from cookie sheets to cooling racks; cool completely.
2 Responses
You need to come make these for me. :)
These are so cute and tiny! Gonna use this idea to make some mini pumpkin pies!