Berry Mini Pies

These easy Berry Mini Pies are the absolute perfect handheld treat for summer picnics, pool parties, and holiday weekend barbecues!

I can’t believe it’s already June! That means the 4th of July is right around the corner. I think Maddie is still too young for fireworks this year seeing as she goes to bed by 7:30. However, that doesn’t mean we can’t celebrate during the day with a lot of good food!

Instead of making a regular pie, I thought it would be fun to make these festive little mini pies! I stuffed them with strawberries and blueberries and cut the pies into cute little stars to keep with a patriotic theme, but these are really quite versatile. You can use any shape and stuff them with any berry you’d like or even do a combo of berries! It’s up to you.

To keep things simple, I took a shortcut here and used refrigerated pie crust. But if you are against that, you can always make your own pie dough from scratch. I served my mini pies with some homemade whipped cream mixed with vanilla bean paste. These are the perfect summer dessert because you don’t even need a plate or fork to eat them!

Can we also please talk about how much I love that little hand? Maddie has been all about watching and “helping” me take my blog photos lately. And by helping, I actually mean eating and destroying every single set up! But whatever, right? I just so happened to catch her hand in the exact right moment for this photo!

Tips for Perfect Mini Berry Pies

Choosing Your Pie Crust: I love utilizing store-bought refrigerated pie crust to save precious time during summer holidays. However, you can absolutely swap in your favorite homemade flaky butter pie pastry if you prefer a scratch-made dough.

Mix Up the Berry Filling: Strawberries and fresh blueberries create a gorgeous red, white, and blue look for patriotic gatherings. Alternatively, raspberries, blackberries, or a touch of lemon zest make wonderful flavor adaptations for general summer picnics.

Getting the Perfect Golden Crunch: Brush the top of your star cutouts with a simple egg wash right before baking. Then, sprinkle a coarse sanding sugar over the top to give your individual desserts a beautiful bakery-style sparkle.

Serving and Topping Suggestions: Dollop a heavy spoonful of homemade whipped cream mixed with rich vanilla bean paste on top of each pie. Furthermore, these handheld treats taste incredible when served warm right alongside a scoop of vanilla bean ice cream.

Check Out These Other Fun and Festive Treats!

Mini Lemon Mascarpone Fruit Pies
Berry Icebox Cake
No-Bake Cherry Cheesecakes

Print

Yield: about 12-16 mini pies*

Berry Mini Pies

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

These fun and festive mini fruit pies are perfect for kids and adults! Filled with berries of your choice and stuffed into festive cut pie crust shapes and baked until warm and gooey! Great for the 4th of July or Memorial Day!

Ingredients

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• 2 cups diced berries (strawberries, raspberries, blueberries)
• 3 tablespoons granulated sugar (or raw sugar)
• 2 teaspoons lemon juice
• 2 refrigerated pie crusts
• flour for dusting
• 1/4 cup milk
• raw sugar for sprinkling
• whipped cream

Instructions

1. Preheat oven to 350F. Line cookie sheet with parchment paper or a baking mat.
2. Stir together the berries, sugar, and lemon juice. Set aside.
3. On a lightly floured surface, unroll pie crusts and cut dough with cookie cutter (about 3-inches wide). Reroll scraps as necessary. Place half of the cut dough pieces on the cookie sheet.
4. Scoop about 1 tablespoon of the filling into the middle of each piece on the cookie sheet. Then place the extra dough pieces on top of each pie. Use the back of a fork to press down around the edges of each pie to seal. Brush tops of the pies with milk. Sprinkle the tops with raw sugar. Bake for about 15 minutes or until golden. Let cool at least 10 minutes before serving. Serve with whipped cream for dipping.

Notes

Please note the actual amount of pies you can get out of this recipe may depend on the size and shape of the cookie cutter you use.

Nutrition Information:

Yield:

14

Serving Size:

1 mini pie (14 pies total)
Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 106mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 3g

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