Mini Blackberry-Raspberry Pies
Cheri Liefeld
Updated Sep 24, 2015
Make the after-barbecue treat the star of the night with these double-fruit mini pies.
Mini Blackberry-Raspberry Pies
- Prep Time 30 min
- Total 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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg
- 1 teaspoon water
- Sanding sugar or sparkling sugar
Instructions
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Step1Heat oven to 375°F. Lightly spray 12 mini muffin cups with cooking spray.
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Step2In 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.
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Step3Meanwhile, 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.
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Step4Unroll 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.
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Step5Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.
Nutrition
No nutrition information available for this recipe
Tips from the
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