Go Back
–+ servings
Mini Raspberry Pie with Buttery Crust

Indulgent Mini Raspberry Pie with Buttery Crust Bliss

Delight in Mini Raspberry Pie with Buttery Crust, an effortlessly charming dessert that's quick and impressive.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 210 kcal

Equipment

  • muffin tin
  • mixing bowl
  • Rolling Pin
  • Pastry cutter
  • Plastic wrap

Ingredients
  

Buttery Crust

  • 2.5 cups all-purpose flour This serves as the foundation for a flaky, tender crust.
  • 1 teaspoon salt Enhances flavor and balances the sweetness of the filling.
  • 2 tablespoon granulated sugar A touch of sweetness helps the crust caramelize beautifully.
  • 1 cup cold unsalted butter Provides richness and creates the desired flaky texture.
  • 6-8 tablespoon ice water Helps bind the dough without melting the butter; keep it cold for best results.

Raspberry Filling

  • 2 cups fresh or frozen raspberries Opt for vibrant, juicy berries for a burst of flavor; if using frozen, do not thaw.
  • 0.5 cup granulated sugar Balances the tartness of the raspberries.
  • 2 tablespoon cornstarch Aids in thickening the filling.
  • 1 tablespoon lemon juice Brightens the flavor profile.
  • 1 teaspoon vanilla extract Adds a warm, fragrant note.

Finishing Touches

  • 1 egg, beaten Gives your pies a golden, shiny finish.
  • 2 tablespoon coarse sugar Creates a delightful crunch and enhances visual appeal.

Instructions
 

Step-by-Step Instructions

  • In a large bowl, whisk together the flour, salt, and sugar until combined. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, mixing gently until the dough starts to clump together. Divide into two discs, wrap, and chill for 30 minutes.
  • Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
  • Roll out one dough disc into a circle about ⅛ inch thick. Cut out circles for the muffin cups and press them in.
  • In a separate bowl, mix raspberries, sugar, cornstarch, lemon juice, and vanilla extract until well combined.
  • Spoon the raspberry mixture into each crust-lined cup, filling them about three-quarters full.
  • Roll out the remaining dough to make lattice strips or small tops, placing them over the filling.
  • Brush the tops with beaten egg and sprinkle with coarse sugar.
  • Bake for 22 to 26 minutes, or until the tops are golden brown and filling is bubbling.
  • Let the pies cool in the tin for 15 minutes before removing.

Notes

Chill your butter for a flaky crust and avoid overworking the dough.

Nutrition

Serving: 1mini pieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg
Keyword Buttery Crust, dessert, easy baking, Indulgent Treat, Mini Raspberry Pie, quick recipe
Tried this recipe?Let us know how it was!