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Mini Blackberry-Raspberry Pies

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  • Prep 30 min
  • Total 60 min
  • Ingredients 11
  • Servings 12
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Make the after-barbecue treat the star of the night with these double-fruit mini pies.
By Cheri Liefeld
Updated Sep 24, 2015
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  • 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
    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.

Tips from the Pillsbury Kitchens

  • tip 1
    Use the rounds with the stars cut out of the middle to place on pies, and the filling will show through the star opening.
  • tip 2
    Use your favorite purchased pie filling in place of the homemade filling.

Nutrition Information

No nutrition information available for this recipe
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