Name: Mini Raspberry Pie with Buttery Crust Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 1 tbsp sugar; 1 cup unsalted butter, cold and cubed; 6–8 tbsp ice water; 2½ cups fresh or frozen raspberries; ½ cup granulated sugar; 2 tbsp cornstarch; 1 tsp lemon juice; ½ tsp vanilla extract; 1 egg, beaten (egg wash); 1 tbsp coarse sugar (optional)

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If you’re someone who craves the comfort and charm of a classic fruit pie but in a dainty, perfectly portioned form, the Mini Raspberry Pie with Buttery Crust Recipe will absolutely steal your heart. These little gems feature a luxuriously flaky and buttery crust enveloping a bright, sweet-tart raspberry filling that bursts with flavor in every bite. They are wonderfully easy to make, irresistibly cute to serve, and perfect for any occasion—from cozy family dinners to special celebrations. Whether you’re a seasoned baker or a passionate beginner, this recipe brings pie joy in every mini package.

Ingredients You’ll Need

Two white bowls are side by side on a white marbled surface, the left bowl filled with frozen raspberries covered in frost, and the right bowl filled with fresh deep red raspberries. In front of the bowls are baking ingredients: a block of butter, a whole lemon, a round ball of dough, a bowl of granulated sugar, a bowl of flour, a bowl of cream, and a bowl of white sugar, all arranged neatly. The overall colors include the reds of the raspberries, light yellow of the butter and lemon, beige dough, and white bowls and ingredients. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Mini Raspberry Pie with Buttery Crust Recipe lies in its simple but thoughtfully chosen ingredients. Each element plays a crucial role—flour and butter come together to create that signature flaky crust, while fresh raspberries provide a vibrant, juicy filling that sings with sweetness balanced by a touch of acidity.

2½ cups all-purpose flour: The perfect base for tender, flaky pie crust.
1 tsp salt: Enhances the flavor of the crust without overpowering.
1 tbsp sugar: Adds a subtle sweetness to the crust texture.
1 cup unsalted butter, cold and cubed: Key to that buttery, melt-in-your-mouth crust.
6–8 tbsp ice water: Keeps the dough cool and helps it to come together perfectly.
2½ cups fresh or frozen raspberries: The star ingredient—fresh for brightness, frozen works wonderfully too.
½ cup granulated sugar: Sweetens the raspberry filling just right so it complements without cloying.
2 tbsp cornstarch: Thickens the juicy raspberry filling for a perfect consistency.
1 tsp lemon juice: Adds a refreshing zing that elevates the raspberry flavor.
½ tsp vanilla extract: Provides warm, comforting undertones in the filling.
1 egg, beaten (egg wash): Gives the crust a beautiful golden sheen when baked.
1 tbsp coarse sugar (optional): Adds a crunchy, sweet sparkle on top for presentation and texture.

How to Make Mini Raspberry Pie with Buttery Crust Recipe

Step 1: Prepare the Pie Dough

Start by whisking together the flour, salt, and sugar in a large bowl. Then, incorporate the cold, cubed butter by cutting it into the flour mixture until it looks like coarse crumbs—this is the trick to achieving that flaky texture. Gradually add the ice water, one tablespoon at a time, just until the dough clumps together. Avoid overworking it to keep the crust tender. Divide the dough into two discs, wrap each in plastic, and chill in the refrigerator for 30 minutes to firm up.

Step 2: Preheat and Prep

While the dough chills, preheat your oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking. This step ensures your mini pies come out perfectly every time and helps with clean, neat edges.

Step 3: Roll Out and Cut Dough

On a lightly floured surface, roll out one dough disc into a circle large enough to line the muffin cups—about 1/8 inch thick. Cut out circles slightly bigger than the muffin cups and gently press them into each cup, forming the bottom crusts. This delicate handling keeps the crust intact and beautifully shaped for the fillings.

Step 4: Mix the Raspberry Filling

In a bowl, combine fresh or frozen raspberries (do not thaw frozen), granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently to coat the berries evenly without breaking them apart. This luscious filling is what makes these mini pies burst with flavor.

Step 5: Assemble the Pies

Spoon the raspberry mixture evenly into each crust-lined muffin cup. Then roll out the remaining dough to create lattice strips or small full-cut tops to crown each pie. Place these toppings over the filling and press edges to seal. Brush the tops with the beaten egg wash and sprinkle with coarse sugar if you like a sparkly, crunchy finish.

Step 6: Bake to Perfection

Bake the pies for 22 to 26 minutes, or until the crust turns a golden brown and the filling is bubbling delightfully. The aroma that fills your kitchen will surely let you know your mini raspberry pies are almost ready to enjoy.

Step 7: Cool and Remove

Allow the pies to cool in the muffin tin for about 15 minutes before carefully removing them. Cooling allows the filling to set slightly, making it easier to serve and more enjoyable to eat.

How to Serve Mini Raspberry Pie with Buttery Crust Recipe

The image shows a round pie with a golden-brown lattice crust on top. The lattice is made of wide, evenly spaced strips of pastry dough that are slightly shiny and flaky. Through the gaps in the lattice, a bright red berry filling is visible, showing juicy, thick pieces and a glossy texture. The pie sits in a white ceramic pie dish placed on a white marbled surface. The overall look is warm and inviting, with a rustic, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements these mini pies better than a light dusting of powdered sugar or a dollop of freshly whipped cream. For extra indulgence, add a scoop of vanilla ice cream that slowly melts over the warm crust and tangy raspberry filling.

Side Dishes

These mini pies shine on their own but pair beautifully with a cup of hot tea or freshly brewed coffee for a cozy snack. For a more substantial dessert spread, consider serving them alongside a cheese platter or fresh fruit salad.

Creative Ways to Present

Try serving these mini pies on charming vintage plates or rustic wooden boards to enhance their homemade appeal. You can also tie them up individually with a little parchment paper and twine for a darling party favor or gift that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Store any leftover mini raspberry pies in an airtight container at room temperature for up to one day, or refrigerate for up to four days. Make sure they are well-covered to keep the crust from drying out.

Freezing

If you want to keep these delightful treats longer, freeze the fully assembled but unbaked pies on a baking sheet until solid. Then transfer to a freezer bag for up to three months. Bake from frozen, adding a few extra minutes to the baking time.

Reheating

Reheat your mini pies gently in a preheated 325°F (165°C) oven for about 10 minutes to revive that flaky crust and warm the filling. Avoid microwaving, as it can make the crust soggy and chewy rather than crisp and buttery.

FAQs

Can I use frozen raspberries for this Mini Raspberry Pie with Buttery Crust Recipe?

Absolutely! Frozen raspberries work well and provide great flavor. Just be sure to use them frozen (do not thaw), so the filling doesn’t become too watery during baking.

How long does the pie dough need to chill?

Chilling the dough for at least 30 minutes is essential. It firms up the butter and relaxes the gluten in the flour, making the dough easier to roll out and resulting in a tender, flaky crust.

Can I make the dough in advance?

Yes! You can prepare the dough up to two days ahead and keep it wrapped tightly in the fridge. Just bring it back to a cool, workable temperature before rolling out.

Is there a substitute for cornstarch in the raspberry filling?

You could use arrowroot powder or tapioca starch as a thickener instead. The aim is to absorb excess liquid while retaining the berries’ natural texture and flavor.

What’s the best way to prevent the crust from becoming soggy?

Using cold butter and chilled dough helps keep the crust flaky, while cornstarch thickens the filling so it’s not runny. Also, baking until the filling bubbles is an indicator that the filling is properly cooked and set.

Final Thoughts

Making this Mini Raspberry Pie with Buttery Crust Recipe will quickly become one of your favorite baking adventures. It’s sweet, fresh, and irresistibly flaky, capturing the best of homemade pies in an adorable size. Gather your ingredients, roll up your sleeves, and share the joy of these charming little pies with your loved ones—because some treats are just meant to be savored one mini bite at a time.