Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup cold, cubed butter
- 2–3 tablespoons cold water
- Pinch of salt
For the filling:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat oven: Set your oven to 180°C (350°F) to ensure it’s ready when your mini pies are assembled and ready to bake.
- Make the crust dough: In a mixing bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the dough: Gradually add cold water one tablespoon at a time, mixing gently until the dough holds together without being sticky.
- Shape the crust: Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cutter to cut circles just large enough to fit your mini pie molds.
- Press dough into molds: Carefully press each dough circle into mini pie molds, creating a uniform shell for the filling.
- Prepare the filling: In a bowl, combine raspberries, sugar, cornstarch, and lemon juice. Stir gently to mix without breaking up the berries too much.
- Fill the crust: Spoon the raspberry mixture evenly into each prepared crust. Optionally, add a top crust or a lattice pattern for a classic pie appearance.
- Bake: Place the mini pies on a baking sheet and bake in the preheated oven for 20–25 minutes or until the crust is golden and filling is bubbling.
- Cool and serve: Remove from oven and allow the mini pies to cool completely in the molds before carefully removing and serving, ideally with whipped cream or ice cream.
Notes
- You can substitute frozen raspberries if fresh are not available—just thaw and drain excess liquid before using.
- Serve these mini pies warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / International
- Diet: Vegetarian
