Saturday, March 14, 2020

Raspberry Mini-Pies

It’s Pi day – March 14 or 3.14 – so let’s make and eat pie (I can come up with lots of excuses).  Best part is, this is the same filling as the raspberry turnovers!  Super easy and super transferrable – pick your dough.  

We have featured some great pies over the years.  Check these out for pie alternatives:


  • 1 box of pie crust
  • 2 cups of raspberries (fresh or frozen)
  • 1/4 cup sugar
  • 2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water
  • 1/2 teaspoon vanilla
  • 2 ounces cream cheese, optional
  • 1 large egg, beaten, + 1 tablespoon water
  • Sugar for sprinkling (regular or coarse)

Combine the raspberries, sugar, the dissolved cornstarch, and vanilla.  In a small pot, heat over medium heat until the berries begin to breakdown.  The sauce will thicken quickly after about 4-6 minutes over the heat.  When thick, remove from the heat and allow to cool.

Preheat the oven to 375 degrees.  Line baking sheet with parchment paper.

Roll one of the pie doughs out on a lightly floured surface until about 1/8 inch thick (truthfully, who can measure that thin?)  Use a 5 inch round cookie cutter (or the lid to my blender was 5”) to cut out as many rounds as you can.  Repeat with the remaining dough round,, gather the dough scrap and reroll as necessary to get 8 rounds.

Here's a decision: do you make pure, raspberry-only pies?  Or do you add a little twist via a teaspoon of cream cheese + raspberry filling?  Our taste test team liked both!  You can either put 1-2 tablespoons of raspberry filling in each dough round OR put about a teaspoon of cream cheese + 1 tablespoon of raspberry filling in each dough round.  Fold the dough over into a crescent and crimp the edge with a fork.  Repeat with remaining pie dough rounds.  Place on lined baking sheets.  Brush the filled pies with the egg wash, sprinkle with sugar, and then cut small vents into the pies.  Bake pies for 20-25 minutes until golden brown.

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