Hey there, fellow dessert enthusiasts! Today, I have a delightful treat in store for you that will have your taste buds dancing with joy. Get ready to indulge in the irresistible charm of mini raspberry pies! These adorable and delicious treats are bursting with sweet-tart raspberry goodness and are the perfect individual-sized desserts for any occasion. So, let's dive right into the world of mini pies and create these tiny temptations together.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into cubes
- 3-4 tbsp ice water
For the raspberry filling:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the topping:
- 1 egg, beaten (for egg wash)
- Coarse sugar (optional)
Step 1: Preparing the Pie Crust
In a mixing bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter to the bowl and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preparing the Raspberry Filling
In a separate bowl, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss the ingredients together until the raspberries are well coated. Set the bowl aside and let the mixture sit for about 10 minutes to allow the flavors to meld together.
Step 3: Rolling Out the Pie Crust
Preheat your oven to the temperature specified in the recipe. On a lightly floured surface, roll out the chilled pie crust to a thickness of about 1/8 inch. Using a round cookie cutter or a glass with a diameter slightly larger than the size of your mini pie tins, cut out circles from the pie crust dough. You will need both a bottom and a top crust for each mini pie.
Step 4: Assembling the Mini Raspberry Pies
Grease your mini pie tins with cooking spray or butter. Place the bottom crust circles into the tins, gently pressing them into the bottom and sides. Spoon a generous amount of the raspberry filling into each crust. To create the top crust, you can either place a full circle on top of the filling or cut out decorative shapes, such as hearts or stars, and arrange them on top. Press the edges of the bottom and top crusts together to seal the pies.
Step 5: Adding the Finishing Touches
For a golden and glossy crust, brush the tops of the pies with beaten egg wash. This will give them a beautiful sheen when baked. If desired, sprinkle some coarse sugar on top for a delightful crunch and added sweetness.
Step 6: Baking and Serving
Place the mini raspberry pies on a baking sheet and transfer them to the preheated oven. Bake for the recommended time or until the crust is golden brown and the filling is bubbling. Once baked, remove the pies from the oven and let them cool in the tins for a few minutes. Carefully remove them from the tins and transfer them to a wire rack to cool completely before serving.
Step 7: Ready to Enjoy!
Congratulations, my dessert-loving friends! Your mini raspberry pies are now ready to be devoured. These petite delights are perfect for sharing with loved ones or enjoying as a personal indul
gence. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
There you have it, a simple and delightful recipe for creating mini raspberry pies. With their flaky crusts and tangy-sweet filling, these tiny treats are sure to impress. So, grab your ingredients, follow these easy steps, and let your taste buds rejoice in the burst of raspberry goodness. Get ready to savor each bite of these charming and irresistible mini pies. Happy baking!
Note: This blog post was inspired by the recipe found on Pinterest.