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Mini Raspberry Pie with Buttery Crust Recipe

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4.3 from 24 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 12 mini pies
  • Diet: Vegetarian

Description

These Irresistible Mini Raspberry Pies feature a flaky, buttery crust filled with sweet-tart raspberry filling. Perfectly portioned and bakery-beautiful, they’re ideal for Valentine’s Day, holidays, parties, or anytime you want a classic pie in adorable mini form.

Ingredients

Buttery Pie Crust

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tbsp ice water

Raspberry Filling

  • 2½ cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

For Assembly

  • 1 egg, beaten (egg wash)
  • 1 tbsp coarse sugar (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and sugar until combined evenly.
  2. Cut in Butter: Cut the cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together without being sticky.
  4. Chill Dough: Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
  5. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
  6. Roll Out Dough: On a lightly floured surface, roll out one portion of the dough and cut circles sized large enough to line each muffin cup gently pressing the dough into the cups.
  7. Prepare Raspberry Filling: In a mixing bowl, combine the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract, stirring gently to mix without mashing the berries.
  8. Fill Crusts: Spoon the raspberry filling evenly into each lined muffin cup, filling nearly to the top.
  9. Create Toppings: Roll out the remaining dough to cut lattice strips or small circle tops to cover or decorate the pies as desired.
  10. Apply Egg Wash and Sugar: Brush the tops of the pies with the beaten egg to help brown the crust and sprinkle coarse sugar on top if you like added sweetness and texture.
  11. Bake: Bake the mini pies in the preheated oven for 22–26 minutes or until the crust is golden brown and the filling is bubbling.
  12. Cool and Remove: Allow the pies to cool for 15 minutes in the pan before carefully removing them to avoid breaking.

Notes

  • Frozen raspberries can be used—do not thaw to prevent sogginess.
  • If the dough becomes soft while working with it, chill it again briefly to make handling easier.
  • Serve warm with vanilla ice cream or whipped cream for an extra special treat.
  • Store pies covered at room temperature for up to 1 day or refrigerate for up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/mini-raspberry-pie-with-buttery-crust-recipe/