Mini Fruit Pies

Delight your taste buds with these charming Mini Fruit Pies, a perfect blend of buttery, flaky pastry and sweet, juicy mixed berries. These individual desserts are as adorable as they are delicious, featuring a medley of fresh blueberries, raspberries, and strawberries coated in a zesty lemon-vanilla glaze. The golden crust is made from scratch, crafted with simple pantry staples for a melt-in-your-mouth texture. Ideal for parties, picnics, or an indulgent treat at home, these pies bake beautifully in a muffin tin, making them easy to assemble and serve. Customize the tops with fun lattice patterns or festive cutouts, and finish with a glossy egg wash for that bakery-style shine. Quick to prepare and bursting with flavor, these Mini Fruit Pies are sure to impress!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 4 tablespoons cold water
• 2 cups mixed fresh berries (such as blueberries, raspberries, and chopped strawberries)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 0.5 cup granulated sugar
• 1 egg
• 1 tablespoon milk

Directions

Step 1

In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt.

Step 2

Cut 1 cup of cold, unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add 4 tablespoons of cold water, one tablespoon at a time, mixing until the dough just comes together.

Step 4

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.

Step 6

On a floured surface, roll out the chilled dough to about 1/8-inch thickness.

Step 7

Use a round cutter to cut out circles of dough that are slightly larger than the muffin cup diameter. Gently press the dough circles into the muffin tins to form mini pie shells.

Step 8

In a separate bowl, combine 2 cups of mixed fresh berries, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 0.5 cup of granulated sugar. Stir until the fruit is well-coated.

Step 9

Spoon the berry mixture evenly into each pie shell.

Step 10

In a small bowl, beat 1 egg with 1 tablespoon of milk to create an egg wash.

Step 11

Use the remaining dough scraps to create decorative tops for the pies such as lattice patterns or small cutouts. Place these decorations on top of the berry filling.

Step 12

Brush the tops of the pies with the egg wash.

Step 13

Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.

Step 14

Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	1042.1 grams (1042.1g)

Amount per serving	% Daily Value*
Calories	2566

Total Fat 106.90g	137%
Saturated Fat 58.40g	292%
Polyunsaturated Fat 1.80g
Cholesterol 445mg	148%
Sodium 2491mg	108%
Total Carbohydrate 383.50g	139%
Dietary Fiber 22.70g	81%
Total Sugars 167.20g
Protein 34.90g	70%

Vitamin D 55IU	273%
Calcium 190mg	15%
Iron 14mg	76%
Potassium 912mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 5.3%

Carbs: 58.2%