Mini Fruit Pies
Indulge in the perfect bite-sized dessert with these irresistible Mini Fruit Pies! Featuring a buttery, flaky homemade pie crust and a luscious filling of mixed fresh berries—like blueberries, raspberries, and strawberries—these little treats burst with natural sweetness and a hint of tangy lemon. Ideal for parties, picnics, or simply satisfying your sweet tooth, they bake in a muffin tin for charming individual servings. The golden, decorative tops and a glossy egg-wash finish make them as visually delightful as they are delicious. With just 30 minutes of prep time, these Mini Fruit Pies are a fun and creative way to enjoy seasonal fruits year-round. Perfect as a handheld dessert, they’re guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons cold water
- 2 cups mixed fresh berries (such as blueberries, raspberries, and chopped strawberries)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 1 egg
- 1 tablespoon milk
Instructions
In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt.
Cut 1 cup of cold, unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 4 tablespoons of cold water, one tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Use a round cutter to cut out circles of dough that are slightly larger than the muffin cup diameter. Gently press the dough circles into the muffin tins to form mini pie shells.
In a separate bowl, combine 2 cups of mixed fresh berries, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 0.5 cup of granulated sugar. Stir until the fruit is well-coated.
Spoon the berry mixture evenly into each pie shell.
In a small bowl, beat 1 egg with 1 tablespoon of milk to create an egg wash.
Use the remaining dough scraps to create decorative tops for the pies such as lattice patterns or small cutouts. Place these decorations on top of the berry filling.
Brush the tops of the pies with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 167.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
