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Mini Blackberry-Raspberry Pies

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe. I love the rustic look of these little pies. They are a cute finger dessert for picnics or barbecues.

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  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 12
 

Ingredients

Filling

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

Pie Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg
1
teaspoon water
Sanding sugar or sparkling sugar

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LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly spray 12 mini muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.
  • 1 Heat oven to 375°F. Lightly spray 12 mini muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.

EXPERT TIPS

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Expert Tips

Use the rounds with the stars cut out of the middle to place on pies, and the filling will show through the star opening.

Use your favorite purchased pie filling in place of the homemade filling.

Nutritional information

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