Vegan Mini Fruit Pies
Indulge in the delightful sweetness of Vegan Mini Fruit Pies, a bite-sized dessert that's perfect for any occasion! These little treats feature a flaky, buttery crust made entirely plant-based, encasing a vibrant medley of fresh strawberries, blueberries, and raspberries. The filling is naturally sweetened with maple syrup and brightened with a hint of zesty lemon juice, creating the perfect balance of fruity tartness and sweetness. Easy to make and ready in under an hour, these mini pies are ideal for parties, picnics, or a quick everyday indulgence. Whether enjoyed warm or at room temperature, these vegan pies deliver maximum flavor with minimal guilt. Perfect for vegans and non-vegans alike, this recipe is a crowd-pleasing delight full of wholesome ingredients and homemade charm.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 115 grams Vegan buttery spread
- 60 ml Cold water
- 1 pinch Salt
- 50 grams Granulated sugar
- 150 grams Fresh strawberries, diced
- 100 grams Fresh blueberries
- 100 grams Fresh raspberries
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 180°C (356°F) and line a muffin tin with baking paper cups or lightly grease them.
In a large bowl, combine the flour and a pinch of salt. Add the vegan buttery spread in small cubes, and use a fork or pastry cutter to mix it into the flour until the mixture resembles coarse crumbs.
Add the cold water to the flour mixture a little at a time, mixing just until the dough comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes.
While the dough is chilling, prepare the fruit filling. In a medium bowl, combine the diced strawberries, blueberries, and raspberries.
Add the granulated sugar, cornstarch, lemon juice, and maple syrup to the fruit mixture. Toss gently until the fruits are coated evenly.
Roll out the chilled dough on a lightly floured surface to about 3 mm thickness. Using a circular cutter that is slightly larger than the muffin tin diameter, cut out circles from the dough.
Place each dough circle into a muffin tin cavity, pressing gently to shape a mini pie crust.
Fill each mini pie crust with the fruit mixture, distributing it evenly among the pies.
Bake in the preheated oven for 20 minutes, or until the crust is golden and the fruit filling is bubbly.
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Vegan Mini Fruit Pies!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 99.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 757 mg | 16% | |
*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.
