Deliciously Easy Mini Raspberry Pie Recipe for Sweet Cravings
This Mini Raspberry Pie recipe delivers sweet-tart flavor in delightful snack-sized treats.
Equipment
- Muffin tin
Ingredients
For the Crust
- 1 cup All-Purpose Flour
- 1/4 teaspoon Kosher Salt can use table salt
- 2 tablespoons Granulated Sugar optional for savory crust
- 1 teaspoon Baking Powder check freshness
- 1/4 cup Unsalted Butter can substitute with coconut oil
- 1/4 cup Whole Milk any plant-based milk can be used
For the Filling
- 1/4 cup Granulated Sugar adjust based on berry sweetness
- 1 tablespoon Cornstarch arrowroot or tapioca can substitute
- 1/4 teaspoon Kosher Salt balances sweetness
- 2 cups Raspberries fresh or frozen
- 1 tablespoon Freshly Squeezed Lemon Juice lime juice can substitute
For the Topping
- 1/2 cup All-Purpose Flour whole wheat can be used
- 1/4 cup Granulated Sugar can use brown sugar
- 1/4 cup Unsalted Butter can substitute with margarine
Instructions
Basic Steps
- Preheat the Oven: Set your oven to 400°F and grease or line a 12-cup muffin tin.
- Prepare the Topping: Combine all topping ingredients in a bowl, mix until crumbly, and chill.
- Create the Crust: Whisk together flour, salt, sugar, and baking powder. Melt butter with milk and combine.
- Shape the Dough: Divide dough into 12 balls, press them into the muffin tin.
- Make the Filling: Mix sugar, cornstarch, and salt, fold in raspberries and lemon juice.
- Assemble the Pies: Spoon filling into crusts and top with crumble mixture.
- Bake the Pies: Bake for about 30 minutes until golden brown and bubbly. Allow to cool before serving.
Notes
For a special touch, drizzle with glaze or serve warm with ice cream.