Berry Mini Pies

Berry Mini Pies

I can’t believe it’s already June and 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, but that doesn’t mean we can’t celebrate during the day with a lot of good food!

Berry Mini Pies

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

Berry Mini Pies

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 set up, but whatever. I just so happened to catch her hand in the exact right moment for this photo!

Berry Mini Pies

Berry Mini Pies

Ingredients:

  • 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

Directions:

  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.

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.

All images and text ©

Berry Mini Pies

   

11 comments

  1. Can you use frozen berries? And, if so, would it change the recipe?

    • I haven’t tried the recipe with frozen berries. It would probably be okay, but I’d thaw them first and be sure to drain the excess water so the pies don’t turn out soggy.

  2. Thank you!

  3. That little hand just melts my heart! So sweet!

  4. Have you ever tried using cherry pie filling?

  5. I’m going to try these with pie filling from the store, how long do these keep for? I want to make them for Christmas Eve Saturday and Christmas Monday and was going to make everything tomorrow do you think they’ll stay fresh?

  6. Sorry my bad lol I meant I want to make them today for Christmas Eve tomorrow and Christmas Monday my brain is scattered.

  7. They turned out great! I did blueberry, apple, and cherry in the shape of hearts, Christmas trees, and stars. Everyone loved them my parents and husband kept them to have for breakfast for the next day or 2. Thanks for the idea!

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