MINI RASPBERRY PIE RECIPE RECIPES

Name: Mini Raspberry Pies
Prep time: 45 min
Cook time: 30 min
Yield: 12
Ingredients: 2 1/2 Cups all-purpose flour; 2 Tablespoons sugar; 1 Tsp. salt; 1 1/4 Cups (2 ½ sticks) unsalted butter cut into small pieces and frozen; 3 Tablespoons vodka, freezer cold (optional); 3 Tablespoons cold water (increase to 6 tablespoons if not using vodka); 3/4 Cup sugar; 6 Tablespoons plus 2 teaspoons cornstarch; 4 Packages (6 ounces each) Driscoll's Raspberries; 1 1/2 Teaspoons vanilla extract; zest of 1 lemon

MINI RASPBERRY PIE RECIPES | DRISCOLL'S

Mini Raspberry Pie Recipes | Driscoll's image

These delicious mini pies are a perfect blend of sweet and tart thanks to lots of fresh raspberries. They’re easy to make and very portable. Try them today or bookmark this recipe for the holidays!

Provided by DRISCOLLS.COM

Prep Time 45 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

Nutrition Facts : Calories , FatContent , SaturatedFatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , SugarContent , ProteinContent

MINI BLACKBERRY-RASPBERRY PIES RECIPE - PILLSBURY.COM

Mini Blackberry-Raspberry Pies Recipe - Pillsbury.com image

Make the after-barbecue treat the star of the night with these double-fruit mini pies.

Provided by Cheri Liefeld

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
2 tablespoons packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg
1 teaspoon water
Sanding sugar or sparkling sugar

Steps:

Heat oven to 375°F. Lightly spray 12 mini muffin cups with cooking spray.
In 2-quart saucepan, mix all filling ingredients. Cook over medium heat 10 minutes, stirring occasionally, until sugar is dissolved and berries are softened. Remove from heat; with back of wooden spoon, gently crush berries. Cool.
Meanwhile, remove 1 pie crust from pouch (keep other crust refrigerated); unroll crust on floured surface. With 2 3/4-inch round cookie cutter, cut out 12 rounds. Gently push 1 pastry round into each muffin cup. Divide filling between pastry-lined cups, about 1 teaspoon in each.
Unroll second pie crust; with 2-inch round cookie cutter, cut out 12 rounds. With 1-inch star-shaped cookie cutter, cut out stars from 4 circles. Place 4 stars on 4 of the rounds; place star-topped rounds on 4 pies and gently seal edges. Place remaining 4 stars on center of 4 more pies. Cut remaining 4 rounds into tiny strips; create lattice design on remaining 4 pies. In small bowl, beat egg and water. Brush over tops of pies. Sprinkle with sanding or sparkling sugar.
Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving

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